METHOD OF PREVENTING SEMIFINISHED CUT MEAT FROM SPOILING

摘要

use: biotechnology, food industry and catering. the essence of the u0438u0437u043eu0431u0440u0435u0442u0435u043du0438u00a0: way u043fu0440u0435u0434u043eu0442u0432u0440u0430u0449u0435u043du0438u00a0 and semi-finished products of sliced u043cu00a0u0441u0430 includes the processing of the ultraviolet radiation with a wavelength of 240 to 300 n m at a dose of u043eu0431u043bu0443u0447u0435u043du0438u00a0 900 to 1200 watts. c / m2.a source of ultraviolet radiation on u0440u0435u0430u043bu0438u0437u0443u0435u0442u0441u00a0 using quartz lamp with radiation u0440u0442u0443u0442u043du043eu0439 semi-finished products with u0440u0430u0441u0441u0442u043eu00a0u043du0438u00a0 in 15 - 20 cm in u0442u0435u0447u0435u043d s 7 - 10.