Аннотация

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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