{"title":"超声波和微波相结合的食品加工:效率回顾","authors":"L. Burak, A. Zavaley","doi":"10.21603/2074-9414-2024-2-2510","DOIUrl":null,"url":null,"abstract":"Modern methods of food processing combine ultrasonic and microwave treatment. This article reviews scientific publications on combined microwave and ultrasound technologies in food processing. \nThe review involved standard methods of data analysis and covered 85 Scopus and Web of Science research papers on combined microwave and ultrasonic food treatment published in English in 2010–2023. \nThe article describes the principles and specific features of ultrasonic and microwave food processing methods, their combinations, equipment design, and applications as part of various food processing stages, e.g., defrosting, drying, extraction, sterilization, etc. Microwaves increase the heating rate while ultrasound increases the efficiency of heat and mass transfer. Their combined use reduces processing time, improves product quality, facilitates moisture drainage, and provides uniform heating. The combined effect of microwaves and ultrasound increases the processing efficiency, thus preserving the nutritional value and quality of the final product. Ultrasonic technology serves as an aid to efficient and environmentally-friendly microwave heating, which has a wide range of applications in the food industry. \nThe review can be used in further research in extraction, drying, defrosting, and sterilization. It can help food industry specialists to select optimal food processing methods.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":"22 3","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Combined Ultrasound and Microwave Food Processing: Efficiency Review\",\"authors\":\"L. Burak, A. Zavaley\",\"doi\":\"10.21603/2074-9414-2024-2-2510\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Modern methods of food processing combine ultrasonic and microwave treatment. This article reviews scientific publications on combined microwave and ultrasound technologies in food processing. \\nThe review involved standard methods of data analysis and covered 85 Scopus and Web of Science research papers on combined microwave and ultrasonic food treatment published in English in 2010–2023. \\nThe article describes the principles and specific features of ultrasonic and microwave food processing methods, their combinations, equipment design, and applications as part of various food processing stages, e.g., defrosting, drying, extraction, sterilization, etc. Microwaves increase the heating rate while ultrasound increases the efficiency of heat and mass transfer. Their combined use reduces processing time, improves product quality, facilitates moisture drainage, and provides uniform heating. The combined effect of microwaves and ultrasound increases the processing efficiency, thus preserving the nutritional value and quality of the final product. Ultrasonic technology serves as an aid to efficient and environmentally-friendly microwave heating, which has a wide range of applications in the food industry. \\nThe review can be used in further research in extraction, drying, defrosting, and sterilization. It can help food industry specialists to select optimal food processing methods.\",\"PeriodicalId\":12335,\"journal\":{\"name\":\"Food Processing: Techniques and Technology\",\"volume\":\"22 3\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-07-03\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Processing: Techniques and Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.21603/2074-9414-2024-2-2510\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"Economics, Econometrics and Finance\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Processing: Techniques and Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21603/2074-9414-2024-2-2510","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Economics, Econometrics and Finance","Score":null,"Total":0}
引用次数: 0
摘要
现代食品加工方法结合了超声波和微波处理技术。本文回顾了有关食品加工中微波和超声波组合技术的科学出版物。综述采用了标准的数据分析方法,涵盖了 2010-2023 年间发表的 85 篇有关微波和超声波联合处理食品的 Scopus 和 Web of Science 英文研究论文。文章介绍了超声波和微波食品加工方法的原理和具体特点、其组合、设备设计以及在解冻、干燥、萃取、灭菌等不同食品加工阶段的应用。微波能提高加热速度,而超声波能提高热量和质量的传递效率。两者结合使用可缩短加工时间,提高产品质量,促进水分排出,并提供均匀的加热。微波和超声波的共同作用提高了加工效率,从而保持了最终产品的营养价值和质量。超声波技术是高效、环保的微波加热技术的辅助手段,在食品工业中有着广泛的应用。本综述可用于提取、干燥、解冻和灭菌方面的进一步研究。它可以帮助食品工业专家选择最佳的食品加工方法。
Combined Ultrasound and Microwave Food Processing: Efficiency Review
Modern methods of food processing combine ultrasonic and microwave treatment. This article reviews scientific publications on combined microwave and ultrasound technologies in food processing.
The review involved standard methods of data analysis and covered 85 Scopus and Web of Science research papers on combined microwave and ultrasonic food treatment published in English in 2010–2023.
The article describes the principles and specific features of ultrasonic and microwave food processing methods, their combinations, equipment design, and applications as part of various food processing stages, e.g., defrosting, drying, extraction, sterilization, etc. Microwaves increase the heating rate while ultrasound increases the efficiency of heat and mass transfer. Their combined use reduces processing time, improves product quality, facilitates moisture drainage, and provides uniform heating. The combined effect of microwaves and ultrasound increases the processing efficiency, thus preserving the nutritional value and quality of the final product. Ultrasonic technology serves as an aid to efficient and environmentally-friendly microwave heating, which has a wide range of applications in the food industry.
The review can be used in further research in extraction, drying, defrosting, and sterilization. It can help food industry specialists to select optimal food processing methods.