FIELD: food-processing industry, in particular, baking industry, may be used for reducing amounts of mold-line fungi on bakery product surface.
SUBSTANCE: method involves providing preliminary cooling of products after baking to temperature of 20-250C for 40-60 min; treating with ozone used at concentration of 90-100 mg/m3 for 10-12 min; hermetically packing treated products into polypropylene bags and exposing to ultraviolet radiation beams of 180-210 nm wavelength at intensity dose of 120-135 W/hour/m2 at distance of 20-30 cm from samples for 10-12 min. Method allows microbiological stability of product during storage to be increased from 4 days to 7 days.
EFFECT: increased microbiological stability and prolonged shelf life of product.
3 ex
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