Scientific journal
Balanced diet, nutritional supplements and biostimulants
ISSN 2414-1054
ISSN 2414-1054
THE INFLUENCE OF MICROWAVE ACTION ON THE FERMENTED MICROORGANISMS
Shevchenko T.V. 1
Midunitsa Y.S. 1
Zaharova L.M. 1
1 Kemerovo Institute of Food Science and Technology
224 KB
The research is directed towards the search of simple and available energy-saving technical methods in kefir production. Such method is the action on the biological microwave system with oscillation frequency 2,45 gigahertz. The microwave usage promotes the starter. It works more effectively: the production time of fermented products is reduced, storage time of the produced fermented starter increases. The activation effect is explained by the resonance microwave action on the cell membranes. They begin to perform intensive oscillations. This increases the rate of diffusion transfer of nutrients and water. All microbiological processes are activated. The chosen frequency of microwave oscillations acts on water molecules. Water is structured. It opens the pores of cell membranes on total cross section and increases direct and reversed transport of substances. The biological system works in more favorable conditions. Therefore, the stationary phase time is reduced and the life time of the activated starter increases.