ȺɇɈɌȺɐȱə
Ɍɟɦɚ: ȼɩɥɢɜ ɨɛɪɨɛɤɢ ɯɚɪɱɨɜɢɯ ɩɪɨɞɭɤɬɿɜ ɇȼɑ-ɯɜɢɥɹɦɢ ɧɚ ʀɯ ɦɿɤɪɨɛɿɨɥɨɝɿɱɧɿ ɩɨɤɚɡɧɢɤɢ.
Ⱦɢɩɥɨɦɧɚ ɦɚɝɿɫɬɟɪɫɶɤɚ ɪɨɛɨɬɚ: 96 ɫɬɨɪɿɧɨɤ, 11 ɪɢɫɭɧɤɿɜ, 6 ɬɚɛɥɢɰɶ, 2 ɞɨɞɚɬɤɢ, 88 ɥɿɬɟɪɚɬɭɪɧɢɯ ɞɠɟɪɟɥ.
Ɉɛ'ɽɤɬɨɦ ɞɨɫɥɿɞɠɟɧɧɹ ɽ ɦɿɤɪɨɛɿɨɥɨɝɿɱɧɿ ɩɨɤɚɡɧɢɤɢ ɯɚɪɱɨɜɢɯ ɩɪɨɞɭɤɬɿɜ. Ɇɟɬɨɸ ɞɨɫɥɿɞɠɟɧɧɹ ɽ ɜɢɜɱɟɧɧɹ ɞɢɧɚɦɿɤɢ ɡɦɿɧɢ ɤɿɥɶɤɿɫɧɨɝɨ ɫɤɥɚɞɭ ɦɿɤɪɨɮɥɨɪɢ ɯɚɪɱɨɜɢɯ ɩɪɨɞɭɤɬɿɜ ɩɿɞ ɞɿɽɸ ɇȼɑ-ɧɚɝɪɿɜɭ.
Ɇɟɬɨɞɢ ɞɨɫɥɿɞɠɟɧɧɹ: ȼɢɡɧɚɱɟɧɧɹ ɞɪɿɠɞɠɿɜ ɿ ɩɥɿɫɧɹɜɢɯ ɝɪɢɛɿɜ, ɤɿɥɶɤɨɫɬɿ ɟɧɞɨɫɩɨɪ ɨɛɥɿɝɚɬɧɢɯ ɚɧɚɟɪɨɛɿɜ, ɩɪɢɫɭɬɧɨɫɬɿ ɚɟɪɨɛɧɢɯ ɫɩɨɪɨɜɢɯ ɦɿɤɪɨɨɪɝɚɧɿɡɦɿɜ, ɡɚɝɚɥɶɧɨɝɨ ɦɿɤɪɨɛɧɨɝɨ ɨɛɫɿɹɧɧɹ, ɜɩɥɢɜɭ ɇȼɑ-ɨɛɪɨɛɤɢ ɧɚ ɪɿɫɬ ɿ ɪɨɡɜɢɬɨɤ ɭɦɨɜɧɨ-ɩɚɬɨɝɟɧɧɨʀ ɦɿɤɪɨɮɥɨɪɢ ɬɚ ɜɩɥɢɜɭ ɇȼɑ-ɨɛɪɨɛɤɢ ɧɚ ɦɿɤɪɨɮɥɨɪɢ ɫɨɤɭ.
Ɋɨɡɪɨɛɥɟɧɨ ɧɚɩɪɹɦɨɤ ɟɮɟɤɬɢɜɧɢɯ ɩɪɨɰɟɫɿɜ ɡ ɜɢɤɨɪɢɫɬɚɧɧɹ ɇȼɑ-ɟɧɟɪɝɿʀ ɭ ɯɚɪɱɨɜɢɯ ɬɟɯɧɨɥɨɝɿɹɯ. ɉɥɚɧɭɽɬɶɫɹ ɜɩɪɨɜɚɞɠɟɧɧɹ ɬɟɯɧɨɥɨɝɿɣ ɿɡ ɡɚɫɬɨɫɭɜɚɧɧɹɦ ɜɢɩɪɨɦɿɧɸɜɚɧɧɹ ɧɚɞɜɢɫɨɤɢɯ ɱɚɫɬɨɬ ɭ ɜɢɪɨɛɧɢɰɬɜɿ ɦ'ɹɫɧɢɯ, ɦɨɥɨɱɧɢɯ, ɮɪɭɤɬɨɜɢɯ ɿ ɨɜɨɱɟɜɢɯ ɩɪɨɞɭɤɬɿɜ ɿ ɧɚɩɿɜɮɚɛɪɢɤɚɬɿɜ.
Ɋɟɡɭɥɶɬɚɬɢ ɛɭɞɭɬɶ ɜɩɪɨɜɚɞɠɟɧɿ ɭ ɯɚɪɱɨɜɿɣ ɩɪɨɦɢɫɥɨɜɨɫɬɿ ɍɤɪɚʀɧɢ.
Ʉɥɸɱɨɜɿ ɫɥɨɜɚ: ɯɚɪɱɨɜɿ ɩɪɨɞɭɤɬɢ, ɦɿɤɪɨɮɥɨɪɚ ɯɚɪɱɨɜɢɯ ɩɪɨɞɭɤɬɿɜ, ɇȼɑ-ɨɛɪɨɛɤɚ.
ȺɇɇɈɌȺɐɂə
Ɍɟɦɚ: ȼɥɢɹɧɢɟ ɨɛɪɚɛɨɬɤɢ ɩɢɳɟɜɵɯ ɩɪɨɞɭɤɬɨɜ ɋȼɑ-ɜɨɥɧɚɦɢ ɧɚ ɢɯ ɦɢɤɪɨɛɢɨɥɨɝɢɱɟɫɤɢɟ ɩɨɤɚɡɚɬɟɥɢ.
Ⱦɢɩɥɨɦɧɚɹ ɦɚɝɢɫɬɟɪɫɤɚɹ ɪɚɛɨɬɚ: 96 ɫɬɪɚɧɢɰ, 11 ɪɢɫɭɧɤɨɜ, 6 ɬɚɛɥɢɰ, 2 ɩɪɢɥɨɠɟɧɢɹ, 88 ɥɢɬɟɪɚɬɭɪɧɵɯ ɢɫɬɨɱɧɢɤɨɜ.
Ɉɛɶɟɤɬɨɦ ɢɫɫɥɟɞɨɜɚɧɢɹ ɹɜɥɹɟɬɫɹ ɦɢɤɪɨɛɢɨɥɨɝɢɱɟɫɤɢɟ ɩɨɤɚɡɚɬɟɥɢ ɩɢɳɟɜɵɯ ɩɪɨɞɭɤɬɨɜ.
ɐɟɥɶɸ ɢɫɫɥɟɞɨɜɚɧɢɹ ɹɜɥɹɟɬɫɹ ɢɡɭɱɟɧɢɟ ɞɢɧɚɦɢɤɢ ɢɡɦɟɧɟɧɢɹ ɤɨɥɢɱɟɫɬɜɟɧɧɨɝɨ ɫɨɫɬɚɜɚ ɦɢɤɪɨɮɥɨɪɵ ɩɢɳɟɜɵɯ ɩɪɨɞɭɤɬɨɜ ɩɨɞ ɞɟɣɫɬɜɢɟɦ ɋȼɑ-ɧɚɝɪɟɜɚ.
Ɇɟɬɨɞɵ ɢɫɫɥɟɞɨɜɚɧɢɹ: Ɉɩɪɟɞɟɥɟɧɢɟ ɞɪɨɠɠɟɣ ɢ ɩɥɟɫɧɟɜɵɯ ɝɪɢɛɨɜ, ɤɨɥɢɱɟɫɬɜɚ ɷɧɞɨɫɩɨɪ ɨɛɥɢɝɚɬɧɵɯ ɚɧɚɷɪɨɛɨɜ, ɩɪɢɫɭɬɫɬɜɢɢ ɚɷɪɨɛɧɵɯ ɫɩɨɪɨɜɵɯ ɦɢɤɪɨɨɪɝɚɧɢɡɦɨɜ, ɨɛɳɟɝɨ ɦɢɤɪɨɛɧɨɝɨ ɨɛɫɢɹɧɧɹ, ɜɥɢɹɧɢɹ ɋȼɑ-ɨɛɪɚɛɨɬɤɢ ɧɚ ɪɨɫɬ ɢ ɪɚɡɜɢɬɢɟ ɭɫɥɨɜɧɨ-ɩɚɬɨɝɟɧɧɨɣ ɦɢɤɪɨɮɥɨɪɵ ɢ ɜɥɢɹɧɢɹ ɋȼɑ-ɨɛɪɚɛɨɬɤɢ ɧɚ ɦɢɤɪɨɮɥɨɪɵ ɫɨɤɚ.
Ɋɚɡɪɚɛɨɬɚɧ ɧɚɩɪɚɜɥɟɧɢɟ ɷɮɮɟɤɬɢɜɧɵɯ ɩɪɨɰɟɫɫɨɜ ɩɨ ɢɫɩɨɥɶɡɨɜɚɧɢɸ ɋȼɑ-ɷɧɟɪɝɢɢ ɜ ɩɢɳɟɜɵɯ ɬɟɯɧɨɥɨɝɢɹɯ. ɉɥɚɧɢɪɭɟɬɫɹ ɜɧɟɞɪɟɧɢɟ ɬɟɯɧɨɥɨɝɢɣ ɫ ɩɪɢɦɟɧɟɧɢɟɦ ɢɡɥɭɱɟɧɢɹ ɫɜɟɪɯɜɵɫɨɤɢɯ ɱɚɫɬɨɬ ɜ ɩɪɨɢɡɜɨɞɫɬɜɟ ɦɹɫɧɵɯ, ɦɨɥɨɱɧɵɯ, ɮɪɭɤɬɨɜɵɯ ɢ ɨɜɨɳɧɵɯ ɩɪɨɞɭɤɬɨɜ ɢ ɩɨɥɭɮɚɛɪɢɤɚɬɨɜ.
Ɋɟɡɭɥɶɬɚɬɵ ɛɭɞɭɬ ɜɧɟɞɪɟɧɵ ɜ ɩɢɳɟɜɨɣ ɩɪɨɦɵɲɥɟɧɧɨɫɬɢ ɍɤɪɚɢɧɵ.
Ʉɥɸɱɟɜɵɟ ɫɥɨɜɚ: ɩɢɳɟɜɵɟ ɩɪɨɞɭɤɬɵ, ɦɢɤɪɨɮɥɨɪɚ ɩɢɳɟɜɵɯ ɩɪɨɞɭɤɬɨɜ, ɋȼɑ-ɨɛɪɚɛɨɬɤɚ.
SUMMARY
Theme: Effect of food processing microwave waves for their microbiological parameters.
Master Degree thesis contains of 96 pages, 11 pictures, 6 tables, 2 additions, 88 literature sources.
The Object of Investigation is the microbiological indexes of food products.
The Aim of the Work is a study of dynamics of change of quantitative composition of microflora of food products under the action of NVCh-heating.
The Methods of Investigation: Determination of yeasts and molds, the number of endospores obligate anaerobes, aerobic spore presence of microorganisms, microbial obsiyannya general, the influence of microwave treatment on the growth and development of pathogenic microorganisms and the influence of microwave treatment on the microflora juice.
A line of effective processes using microwave energy in food technology. Plans to implement technology using ultra-high frequency radiation in the production of meat, dairy, fruit and vegetable products and semi-products.
The results will be applied in the food industry in Ukraine.
Keywords: food, microflora of food, microwave processing.
