The article presents review of the scientific and technical literature in the field of application of physical and chemical treatment methods to produce food products with improved consumer properties, continuing for a long time. The methods presented are among the key in the food industry and are actively used to create the nutritional industry.
Keywords: electrostatic treatment, electrochemical activation of solutions, freeze drying, improving the product quality, increase shelf life, control, quality, safety
Convective drying is the most common method of dryingthat may be intensified by the treatment of root crops and vegetables in an electrostatic field. According to the results of the experiments was to determine the optimum treatment time 3-3.5 hours at 55 C, with tension in the range of 20-40 kW / m. Under the influence of the electrostatic processing of hygroscopic moisture removal rate is accelerated. Organoleptic performance compared with conventional convection drying are not changed.
Keywords: electrostatic field processing and drying horticultural crops, loss of moisture, unit of drying with the electrostatic processing, carrot, onion, beetroot