Радиационная обработка хлебобулочных изделий: решение проблемы снабжения удалённых районов свежими продуктами
Ключевые слова:
продовольственная безопасность, радиационная обработка, хлебобулочные изделия, удалённые районы, свежие продукты, ионизирующее излучение, патогенные микроорганизмы, срок годности, логистика, инновационные технологии, физиологическая ценностьАннотация
В статье рассматриваются аспекты хранения и транспортировки изделий хлебопекарной промышленности и особенности радиационной обработки продуктов питания, которая представляет собой альтернативу традиционным методам. В статье показан механизм, на котором основан данный метод – воздействие на продукты ионизирующего излучения, эффективно уничтожающего патогенные микроорганизмы, предотвращающее порчу и продлевающее срок годности продукции. Исследование посвящено проблеме безопасности микробиологической безопасности продуктов и связанной с этим проблеме обработки хлебобулочных изделий и, в целом, – проблеме качества логистической составляющей цепочки поставок хлебобулочных изделий от продавца – к покупателю.Библиографические ссылки
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