Thermal methods for processing plant raw material to increase its storage capability

The purpose of the study is to consider the effect of thermal methods of processing plant materials, to note the advantages and disadvantages of each method, and also to describe the scope of their application. Objectives are to analyze each type of processing, scope and prospects for development and use on an industrial scale. The following methods of heat treatment are considered: pasteurization (processing of the product at a temperature below 100 °C in the package and "in the stream"); sterilization (processing of the product at a temperature above 100 °C in the package and "in the stream"); HTST (High-Temperature Short-Time Pasteurization) high-temperature short-term pasteurization of the product "in the stream"; UHT (Ultra-high temperature processing) ultra-high temperature processing or ultra-pasteurization - high-temperature short-term sterilization of the product "in the stream"; ohmic heating; MW (microwave heating); radio frequency heating (RF). In this regard, the selection and development of such heat treatment modes that allow maximum preservation of the product quality, ensure microbiological stability and safety for the consumer are especially relevant, while an important factor is the energy efficiency of the selected processing method, as well as the availability of equipment for its implementation. To date, pasteurization and sterilization, as well as their special cases - HTST and UHT, are the most common methods of heat treatment of food products in Russia due to the availability of specialized equipment and a long study of the process itself. Electric heating methods are rapidly developing in the world and with the development of specialized heating and process control equipment, they will take their rightful place in the production of high quality food products.