Список литературы

Хлебопечение России

Bakery of Russia

2073-3569

Общественная организация «Российский союз пекарей»

121

ПРИКЛАДНЫЕ ИССЛЕДОВАНИЯ

Радиационная обработка хлебобулочных изделий: решение проблемы снабжения удалённых районов свежими продуктами

Radiation treatment of bakery products: solving the problem of supplying remote areas with fresh produce

Омельченко

Олег Михайлович

Omelchenko

Oleg M.

Omelchenko_OM@roshleb.com

Российский биотехнологический университет, 125080, Россия, Москва, Волоколамское шоссе, 11 Russian University of Biotechnology, 11 Volokolamskoe shosse, Moscow, 125080, Russia

30 06 2025

69 1-2 68 76

2025

Хлебопечение России

Bakery of Russia

Это произведение доступно по лицензии Creative Commons «Attribution-NonCommercial-NoDerivatives» («Атрибуция — Некоммерческое использование — Без производных произведений») 4.0 Всемирная.

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Метаданные настоящей записи распространяются на условиях Creative Commons CC0 1.0 (передача в общественное достояние).

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В статье рассматриваются аспекты хранения и транспортировки изделий хлебопекарной промышленности и особенности радиационной обработки продуктов питания, которая представляет собой альтернативу традиционным методам. В статье показан механизм, на котором основан данный метод – воздействие на продукты ионизирующего излучения, эффективно уничтожающего патогенные микроорганизмы, предотвращающее порчу и продлевающее срок годности продукции. Исследование посвящено проблеме безопасности микробиологической безопасности продуктов и связанной с этим проблеме обработки хлебобулочных изделий и, в целом, – проблеме качества логистической составляющей цепочки поставок хлебобулочных изделий от продавца – к покупателю.

The article discusses the aspects of storage and transportation of bakery products and the features of radiation treatment of food, which is an alternative to traditional methods. The article shows the mechanism on which this method is based – the effect of ionizing radiation on products, which effectively destroys pathogenic microorganisms, prevents spoilage and prolongs the shelf life of products. The study is devoted to the problem of microbiological safety of products and the related problem of processing bakery products and, in general, the problem of the quality of the logistical component of the bakery supply chain from the seller to the buyer.

продовольственная безопасность радиационная обработка хлебобулочные изделия удалённые районы свежие продукты ионизирующее излучение патогенные микроорганизмы срок годности логистика инновационные технологии физиологическая ценность

food safety radiation treatment bakery products remote areas fresh food ionizing radiation pathogenic microorganisms shelf life logistics innovative technologies physiological value

Исследование выполнено без внешнего финансирования.

The study was conducted without external funding.

metadata-license

CC0 1.0

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