Keywords

Хлебопечение России

Bakery of Russia

2073-3569

Общественная организация «Российский союз пекарей»

121

APPLIED RESEARCH

ПРИКЛАДНЫЕ ИССЛЕДОВАНИЯ

Радиационная обработка хлебобулочных изделий: решение проблемы снабжения удалённых районов свежими продуктами

Radiation treatment of bakery products: solving the problem of supplying remote areas with fresh produce

Омельченко

Олег Михайлович

Omelchenko

Oleg M.

Omelchenko_OM@roshleb.com

Российский биотехнологический университет, 125080, Россия, Москва, Волоколамское шоссе, 11 Russian University of Biotechnology, 11 Volokolamskoe shosse, Moscow, 125080, Russia

2025

30 06 2025

69 1-2

Хлебопечение России

Bakery of Russia

68 76

2025

Хлебопечение России

Bakery of Russia

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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.

The article discusses the aspects of storage and transportation of bakery products and the features of radiation treatment of food, which is an alternative to traditional methods. The article shows the mechanism on which this method is based – the effect of ionizing radiation on products, which effectively destroys pathogenic microorganisms, prevents spoilage and prolongs the shelf life of products. The study is devoted to the problem of microbiological safety of products and the related problem of processing bakery products and, in general, the problem of the quality of the logistical component of the bakery supply chain from the seller to the buyer.

Keywordsfood safetyradiation treatmentbakery productsremote areasfresh foodionizing radiationpathogenic microorganismsshelf lifelogisticsinnovative technologiesphysiological value

Ключевые словапродовольственная безопасностьрадиационная обработкахлебобулочные изделияудалённые районысвежие продуктыионизирующее излучениепатогенные микроорганизмысрок годностилогистикаинновационные технологиифизиологическая ценность

Исследование выполнено без внешнего финансирования.

The study was conducted without external funding.

metadata-license

CC0 1.0

issue-cover

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