This article discusses the basic ways of water-preparation in food industry. Water-preparation plan with elements of disinfecting for production of drinking water and drinks is given. The analysis shows that water should meet definite microbiological requirements. In order to reduce its fatal influence on the health of people the clearing and preparation of water are necessary. Development of techniques and means of clearing without chemical technologies, including ozone treatment technologies, allows one to lower and to get rid of application of chemical compounds and reagents. At the moment the ozone treatment water technologies with consequent treatment on filling filters are the most rational. Ozone is the strong oxidant and disinfects water faster than chlorine in some times. With activated carbon use both the flavouring qualities and smell become better. Technology of mutual ozone processing with absorption is the most perspective for water purification and disinfection, possessives a high efficiency in comparison with attitude to pathogen microorganisms, does not lead to the formation of harmful collateral products. Therefore, the questions of development of safe technologies and means for water preparation and treatment are actual and well timed

Fuer die Beschreibung von Trocknungsprozessen ist die Kenntnis einer Reihe von Stoffdaten, insbesondere des Wasserdampf-Sorptionsverhaltens der Trocknungsprodukte, erforderlich, da diese es gestatten, Verpackungs-, Lager-und Stabilitaetsprobleme richtig einzuschaetzen bzw. loesen zu koennen. Anhand einer umfangreichen Literaturrecherche wurde eine tabellarische Zusammenfassung der fuer den Temperaturbereich von 40 bis 80 Grad C gueltigen publizierten Sorptionsisothermen erstellt. Darueber hinaus werden zwei unterschiedliche Methoden beschrieben, die es gestatten, mit relativ einfachen Labormitteln die Wasserdampfisorptionsisothermen bei hoeherer Temperatur mit hinreichender Genauigkeit experimentell zu ermitteln.

Paper described the method of measuring water content in food products, based on microwave heating and drying of the foodstuff samples. Power supplied to material is controlled as a function of sample mass and features, thus the sample is dried in a short time without overheating. Water content is automatically calculated from the mass losses during drying. The experiments conducted with yoghurt confirmed agreement of the results with a reference method

Une etude de faisabilite du tamisage humide par courant d'eau pour la mesure de la granulometrie de fibres alimentaires precise les conditions de son application tant au niveau de l'echantillon que de l'appareillage. La quantite necessaire d'echantillon a tamiser, la pression et la duree de pulverisation d'eau optimales sont determinees pour la fibre de betterave et les sons de ble et d'orge. L'echantillon entier et des fractions tamisees sont egalement analyses a l'aide d'un granulometre par diffraction de la lumiere laser. Les resultats montrent une certaine relation entre le diametre de maille dt et le diametre volumique dv, obtenu par diffraction de la lumiere laser, converti en diametre surface-volume, ds,v. Des modes d'expression synthetiques des resultats sont recherches pour caracteriser la distribution granulometrique. Les fibres de betterave sont proches du modele log-normal, le son d'orge du modele normal et le son de ble du modele Rosin-Rammler. En l'absence de loi generale pour caracteriser la granulometrie des fibres alimentaires, la representation graphique des classes de taille sous forme d'histogramme en frequence massique cumulee permet de determiner des diametres equivalents a des fractiles de la population totale