Modeling of the production process of potato semi-finished products using the effects of ultrasonic treatment

The article is devoted to the assessment of factors affecting the merchandizing and consumer properties of potato semi-finished products, as well as the development of technologies and integrated assessment of their quality. Among the major AIC products a special place is given to vegetable crops and, first of all, potatoes. The diet of Russians includes up to 40 % of potato of the amount of consumed fruits and vegetables. The average consumption of potato in Russia is 120-130 kg per capita per year. The processing of potatoes as an opportunity to reduce the losses during storage is of special interest. It is used in a large number of countries that have sufficient raw material base. An important trend in the development of catering is the expansion of the range of semi-finished products, including potatoes, and their subsequent modification or heating. The use of semi-finished products is cost-efficient not only for public catering enterprises, nurseries and other institutions, but also for everyday use. In this regard, the organization of industrial production of potato semi-finished products on a large scale helps solve a number of important tasks: providing consumers with potato products regardless of seasonal factor; assistance to the population in food preparation at home; reducing crop losses during storage; creation of reserves and reserve stocks of products with long-term storage capacity in the event of an emergency; preservation of nutritional value; reduction of costs for storage and transport. In the production of semi-finished potatoes the main thing is the prevention of its microbiological spoilage and change in color after treatment for a long time. To solve these problems the effects of ultrasonic treatment is applied, which allows increasing the shelf-life of peeled potatoes.