title: [METHOD OF INCREASING MICROBIOLOGICAL PURITY OF POWDER FROM COCOA-VELLA].
abstract: In the article there is described in detail the characteristic of the product of processing cocoa beans--cocoa-vella, there is presented a comparative analysis of the chemical composition, quality indices, the dispersive pattern, microbiological indices of the powder from the cocoa-vella in comparison to cocoa powder, obtained by traditional technology from the core of the cocoa beans. To improve the microbiological purity of the powder from the cocoa-vella there was suggested to be the modern and environmentally safe manner for the preparation of the powder The use of cocoa-vella disinfecting power by means of the electromagnetic field of ultrahigh frequency (RF EMF) was established to allow to obtain a product that meets the requirements of Technical Regulations of the Customs Union (TRCU 021/2011) on Food Safety. This work is of practical interest, since it helps to improve the safety of the powder from the cocoa-vella, and thus the quality of confectionery and food products based on it, which is relevant in terms of the management of a healthy diet.
authors.forename: G O
authors.initials: GO
authors.lastname: Magomedov
authors.forename: L V
authors.initials: LV
authors.lastname: Cheremushkina
authors.forename: I V
authors.initials: IV
authors.lastname: Plotnikova
mesh_terms: D002099:Cacao; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology / Q000379:methods*; D059022:Food Safety / Q000379:methods*; D006801:Humans; D006920:Hygiene / Q000592:standards*; D011208:Powders
chemical_list: D011208:Powders