ВПЛИВ ТЕХНОЛОГІЧНИХ РЕЖИМІВ ОБРОБКИ НА ЯКІСТЬ І БЕЗПЕЧНІСТЬ ПРОДУКЦІЇ РЕСТОРАННОГО ГОСПОДАРСТВА

• Date: 2026
• Main Authors: Fil, Mariia, Romaniv, Pavlo
• Format: Article
• Language: Ukrainian
• Published: Zhytomyr Ivan Franko State University 2026
• Subjects: якість продукції; безпечність харчування; теплова обробка; фритюр; НВЧ; інфрачервоне нагрівання
• Online Access: https://eui.zu.edu.ua/article/view/362518
• Journal Title: Economics. Management. Innovations

The article investigates the influence of technological processing modes on the formation of the quality and safety of restaurant products in the context of the modernization of food production and the growth of consumer demands for ready-made dishes. The relevance of the topic is determined by the need to ensure stable quality of culinary products, compliance with sanitary and hygienic requirements, rational use of raw materials and the introduction of effective methods of controlling technological processes in restaurant establishments. Particular attention is paid to the influence of mechanical and thermal processing parameters on nutritional value, organoleptic indicators, structural and mechanical properties and microbiological safety of finished products. The purpose of the study is to scientifically substantiate the influence of various mechanical and thermal processing modes on the quality of culinary products and determine the rational parameters of their application in production practice. To achieve this goal, methods of analysis and generalization of scientific sources, comparative analysis of traditional and modern technologies, as well as evaluation of physicochemical, organoleptic and microbiological indicators of product quality were used. The paper analyzes the features of using various methods of heat treatment, including deep-frying, infrared, microwave, steam convection and combined heating. It was found that optimizing temperature regimes, humidity of the environment and the duration of the process contributes to reducing product mass losses, preserving biologically active substances, improving taste properties, aroma and appearance of finished dishes. It is proven that the introduction of modern technologies ensures uniform heating of the product, reducing processing time, reducing energy consumption, increasing production productivity and the level of microbiological safety. The results obtained can be used to improve technological processes in restaurant establishments.