Improvement of consumer performance of potato semi-finished products on the basis of effects of ultrasound influence

The article is devoted to assessing the factors affecting the merchendising and consumer properties of potato semi-finished products, as well as the development of technologies and integrated assessment of their quality. Among the major products of AIC a special place is given to vegetable crops and above all potato. Up to 40% of the amount of consumed fruits and vegetables is given to potato in the daily nutrition of the Russians. The average potato consumption per capita in Russia is 120-130 kg per person per year. Of particular interest is the processing of potatoes as an opportunity to reduce the losses during storage; such practice is implemented in a large number of countries which have sufficient raw material base. An important trend in catering development is expanding the range of semi-finished products including potato with their subsequent preparation or heating. The use of semi-finished products is cost-effective not only for public catering establishments, nurseries, and other institutions but also for everyday use at home. In this regard, the organization of industrial production of potato semi-finished products on a large scale helps solving a number of important tasks: providing consumers with potato regardless of seasonality factor; assisting population in food preparation at home; reducing crop losses during storage; creating reserves and insurance reserves of long-term storage of products in the event of an emergency; preserving nutritional value; and reducing costs for storage and transport. In the production of semi-finished potato it is significant to prevent its microbiological spoilage and discoloration after treatment for a long time for these tasks to apply the effect of ultrasonic treatment, thus, increasing the shelf life of peeled potatoes.