MICROWAVE - ULTRA-HIGH-FREQUENCY DISINFECTION OF WHEAT, FLOUR AND BREAD TO ENSURE MICROBIOLOGICAL SAFETY

The article presents the results of research on the desensitization of insects existing in wheat and flour during storage, as well as for spore-forming microorganisms of yeast, molds. Received,comparative results of the effect of microwave and traditional heat treatment on the vital activity of spore-forming, confirmation of the bactericidal and mycidal action of the microwave EMF. An increase in the shelf life of bread subjected to sterilization in the microwave electromagnetic field is shown

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