Ecotechnologies for the efficient use of food resources in food systems technology. Part 1

The relevance of the use of ecotechnologies on the basis of non-thermal influence methods, in particular cold plasma radiation (CPR) and low-frequency ultrasound (LFU), is caused by the currently aggravated problems related to the instability of the quality of food raw materials, reduction of food ingredients supply by several countries. An additional burden for the food industry is associated with the inability to export grain raw materials in connection with the approval of the Government Decree of March 14, 2022 № 362 “On introduction of a temporary ban on the export of grain crops outside the territory of the Russian Federation”. The above-mentioned factors dictate the need to find effective mechanisms applicable to the implementation of resource-saving technologies for food raw materials. At the same time, the environmental friendliness of the methods used should be ensured, which enables the maximum use of the natural potential of raw materials, which will not only minimize food losses, but also achieve a balance of rational production and consumption. The purpose of this study was to determine the most effective modes of exposure to cold plasma radiation for disinfection of wheat grain at the stages of storage and production of raw ingredients for their further use as structure-forming ingredients in food emulsion systems. In this work, we used different modes of exposure to CPR and LFU at the corresponding stage of the experiment. On the basis of mathematical processing of the experimental data and calculated generalized criterion of optimality for a number of indicators, the optimal parameters of non-thermal influences were established. So, with regard to CPR for disinfection of grain raw materials used: voltage 10 kV, frequency 50 Hz, the duration of exposure 9 minutes, plasma-forming substance - air under normal conditions. Low-frequency ultrasound (power exposure in the range of 30-100 % of the passport value) was used to ensure stability of emulsions in the presence of biosafe raw material ingredient. The obtained results of the comprehensive study prove the possibility of comprehensive use of eco-technologies based on the combination of CPR and LFU as an effective tool to block the development of toxigenic microflora and the process of microtoxins accumulation, while obtaining safe raw ingredients applicable for stabilization of functional emulsions of food systems.