EFFICIENCY OF NEW TECHNOLOGIES OF PROTECTION OF MATERIALS IN FOOD MECHANICAL ENGINEERING
Any production company must continuously innovate in all areas of its activity. It is forced to face global objective external challenges: the growth of population and its increasing needs, the development of science and technology, the global expanded reproduction and competition. The continuous growth of world production inevitably leads to an increase in the unit cost of manufacturing. Developed, tested and patented technology of forming corrosion resistant nanoscale quasi-metals can reduce the number of metal contaminants in food products, and respectively to raise its quality and ecological safety.