The influence of high frequency electromagnetic field and combination of it with thermal processing on properties of two kinds of report flexible pouches which were used for packaging cooked meat meal later during EMI sterilization with variable voltage 1-20 kV/cm, and square-wave pulses, have been studied. The main goals were carried out in following directions : Investigation of the barrier and mechanical properties of ten types of food grade multilayer flexible materials, characterized by varying of the composition and thickness of layers from which we chose two types of composite films, depending on: the composition and thickness of the composite films inner layer - the thickness and amount of the adhesive coating; - the conditions of heat and EMI treatment for pouches. Determination of the strength properties of pouches to ensure integrity of packaging, Chosen combined polymeric materials developed optimal regimes of seams sealing of flexible pouches and used sterilization technology modes, and ensure the safety of the pouches have allowed to replace traditional materials especially for military foods
