Use of complex vepol technologies in designing technological equipment for efficient processing of raw materials and production of food products
The results of the analysis of the efficiency of the use of traditional types of energy and the influence of physical and mechanical fields in the production, storage and transportation of food are presented. The complex effect of fields of different nature on technological processes is considered. New principles for the development and production of technological equipment based on the synergy of heat, ultrasound, vacuum, pressure, electromagnetic influences, mechanical vibration are proposed, which reduce the cooking time by 1,1-2,2 times, the number of mold fungi and mesophilic aerobic microorganisms by 1,5 and 2 times, respectively, and reduce energy costs by 10-15%. To assess the effect of the integrated use of various types of energy in the preparation and storage of food, the synergy coefficient is introduced and justified.