Modern methods in snack safe technology

The article deals with factors determining snack safety. According to the international classification snack products are potato and corn chips, stick biscuits, crackers, muesli, corn flakes, nuts, dried fruit, chocolate bars, sunflower seeds, etc. Such food contains carbohydrates, fat, salt and nutrient additives, and high temperatures are used at snack technology which results in contamination risk for prepared food.The problem of potato chips production is that raw material must be of a high quality, however it can’t be all the time (it is necessary to use races of potatoes with a specific amount of sugar and microelements content). Therefore, production of chips out of semifinished products stored under special conditions that is pallet is the most sustainable. The authors consider contamination risks at the stages of potato chips production by means of acrylamide accumulation which has carcinogenic effect on nervous system, liver and kidney. The reason is the change of parameters of oxidated lipoprotein of low density and anti-oxidizing agents which help to excrete acrylamide. There are materials characterizing the concentration of acrylamide in different types of snack products.The article presents data on snack market condition, stock segmentation, and retail business and consumer preference evaluation. Modern methods in snack production technology are given on the basis of provision of their safety. Described technologies for snack production provide consumers with safe products by means of reduction of time of heat processing, use of unconventional raw materials, reduction of the number of lipids, combination of traditional and electrophysical methods of thermal influence on raw materials.