ЭФФЕКТИВНОСТЬ КОМБИНИРОВАННОГО ВОЗДЕЙСТВИЯ УЛЬТРАЗВУКА И МИКРОВОЛН ПРИ ОБРАБОТКЕ ПИЩЕВЫХ ПРОДУКТОВ. ОБЗОР
Аннотация и ключевые слова
Аннотация (русский):
Современные методы обработки пищевых продуктов на основе ультразвукового и микроволнового излучения находят широкое применение в пищевой промышленности. Цель исследования заключалась в анализе, систематизации и обобщении результатов научных публикаций по использованию комбинированных микроволново-ультразвуковых технологий для обработки пищевых продуктов. Объектом исследования являлась научная литература на английском языке. Поиск проводили в библиографических базах Scopus и Web of Science, а также в других источниках. В качестве временных рамок для обзора научных публикаций приняли период 2010–2023 гг. Использовали такие научные методы, как поиск и скрининг научной литературы, извлечение данных, их анализ, систематизация и обобщение. Проанализировали 85 научные статьи по использованию комбинированных микроволново-ультразвуковых технологий для обработки пищевых продуктов. Рассмотрели принципы и характеристики ультразвуковых и микроволновых методов обработки пищевых продуктов, их комбинирование, конструкцию оборудования и применение в обработке сырья и пищевых продуктов, таких как размораживание, сушка, экстракция и стерилизация. Под воздействием микроволн происходит увеличение скорости нагрева обрабатываемого продукта, а ультразвук повышает эффективность тепломассопереноса. Результаты исследования доказывают эффективность комбинированной обработки за счет сокращения времени обработки, улучшения качества продукции, стимулирования оттока влаги и улучшения равномерности микроволнового нагрева. Комбинированное воздействие микроволн и ультразвука повышает эффективность обработки, способствуя максимальному сохранению пищевой ценности и качества продукта. Ультразвуковая технология как вспомогательное средство эффективного микроволнового нагрева не загрязняет окружающую среду, она высокоэффективна и имеет широкий спектр применения в пищевой промышленности. Результаты обзора могут быть использованы при проведении дальнейших исследований по оптимизации процессов экстракции, сушки, размораживания и стерилизации, а также специалистами пищевой промышленности при выборе оптимальных способов обработки пищевых продуктов.

Ключевые слова:
Пищевые продукты, ультразвук, микроволны, обработка, размораживание, сушка, стерилизация, экстракция
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83. Lammerskitten A, Shorstkii I, Parniakov O, Mykhailyk V, Toepfl S, Rybak K, et al. The effect of different methods of mango drying assisted by a pulsed electric field on chemical and physical properties. Journal of Food Processing and Preservation. 2020;44(12):e14973. https://doi.org/10.1111/jfpp.14973

84. Shorstkii I, Sosnin M, Smetana S, Toepfl S, Parniakov О, Wiktor A. Correlation of the cell disintegration index with Luikov's heat and mass transfer parameters for drying of pulsed electric field (PEF) pretreated plant materials. Journal of Food Engineering. 2022;316:110822. https://doi.org/10.1016/j.jfoodeng.2021.110822

85. Shorstkii I, Alles MC, Parniakov O, Smetana S, Aganovic K, Sosnin M, et al. Optimization of pulsed electric field assisted drying process of black soldier fly (Hermetia illucens) larvae. Drying Technology. 2020;40(3):595–603. https://doi.org/10.1080/07373937.2020.1819825


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