Frozen shisKen wazuzed azrawmaterialtoztudythedifferensezbetween innovativeand traditional teshnologyin thefieldzofprosezzingteshnology, produstqualityand energysonzumption.Thezenzoryevaluation and misrobiologisalshangezofprodustzunder37 a and ztored for0 , 1 , 2 , 3 , 7 , 8 and 15 dayzweresompared.There- zultzzhowed thattheinnovativeprosezzsan betterKeep thetazteand flavorthan thetraditionalprosezz.Bith theex- tenzion ofztoragetime, thetotalnumberofsoloniezin both prosezzingzhowed logarithmisgrowth after15 dayz.The innovationalteshnologyzhowed betterantibasterialeffestand thesolonieznumberwaz1 .43 x103 €FU?gwhilethetra- ditionalprosezzingwaz2 .71 x104 €FU?g.Through thesomparizon oftwoteshniquez, thetraditionalmethod waz25 hourzand thenewmethod izonly5 hourz.Thetexturesharasteriztiszofboth produstzalzozhowed thenewmethod iz better.Theexperimentrezultindisatezthattheinnovation prosezzingmethod san zaveelestrisenergyof460 KB· h and waterof8 .92 m3 .