Microwave technologies of food production intensification. Message 1. Technology of baking yeast activity regulation by a low-intensity electromagnetic field of mm-range
Abstract
Microwave technologies of food production intensification. Message 1. Technology of baking yeast activity regulation by a low-intensity electromagnetic field of mm-range
Incoming article date: 26.11.2018According to the methodology of the Research Center for Applied Electrodynamics KNRTU them. A.N. Tupolev (Kazan) has developed an economically viable local (point) microwave technology that allows regulating the physiological activity of growing baker's yeast within a few dozen percent of the nominal production level. The optimal processing parameters for EHF EHF baking yeast are experimentally determined. The features of the use of components of electromagnetic technology in the production of baking yeast are considered. A flow chart is presented that can be used in the process of microwave processing. A feasibility study of the proposed version of the introduction of microwave technology in the production of baking yeast, which showed the perspectivity of its application, was carried out. The proposed technology contributes at the same time to improving the environmental and technological efficiency of the biotechnological stages of food production.
Keywords: extremely high frequencies, EHF, microwave technologies, baking yeast, physiological activity, culture medium