DSTU scientists discuss ways to improve quality of liquid foods using membrane technology

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Makhachkala, May 22, 2020. The day before, Dagestan State Technical University hosted a scientific and technical seminar on the topic "Improving the quality of liquid foods using membrane technology". According to the press service of the university, the event was held in a remote online mode on the Zoom platform.

The seminar was attended by employees and students of the university, employees of scientific organizations and a number of wine-making enterprises of the republic. Scientists and specialists discussed the status and development prospects of one of the leading branches of the agro-industrial complex of Dagestan.

The speeches of the seminar participants pointed out the importance of viticulture and winemaking as highly intensive and profitable industries, which occupy important part in the regional economy and to a large extent determine the social infrastructure of settlements in some areas of the republic.

Murad Islamov, a researcher at Dagestan Scientific Center of the Russian Academy of Sciences, noted that the existing methods of biological stabilization of liquid food products imply thermal impact or impact by chemical reagents, which significantly degrades the quality of beverages and is undesirable from a hygienic point of view. More effective and environmentally friendly are electrophysical processing methods. The main advantage of the membrane treatment is its high technology and the ability to remove unwanted ions from solutions without adding extraneous chemicals, which is especially important in food technology” - Islamov said

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