KINETIC CHEMILUMINESCENT SPECTROSCOPY METHODS (KCSM) IN TECHNOLOGY DIAGNOSTICS OF FOODSTUFFSPREPARATION

Abstract

The article is devoted to one of the major aspects of research of quality control of foodstuffs - to the use of kinetic chemiluminescentspectroscopy methods. The urgency of the given problem is defined by the strategy of a healthy life-styleformation and balanced diet of the country's population. It is necessary to carry out control of products quality at all stages of production and preparation technology, beginning with the agriculture stage. At this stage the core questions are the problems of ecological conditions analysis with the use of various chemical methods, in particular, kinetic chemiluminescentspectroscopy methods.