References

meat

Theory and practice of meat processing

Теория и практика переработки мяса

2414-438X2414-441X

ФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН

10.21323/2414-438X-2026-11-1-106-120

meat-558

Research Article

Статьи

Analysis of promising electrophysical methods for food products thawing

https://orcid.org/0000-0002-8152-146X

Belozerov

G. A.

Belozerov

G. A.

Alexandr G. Donetskikh, Candidate of Biological Sciences, Researcher, Sector of Refrigeration Technologies and Development of Scientific Technical Documentation

12, Kostykova str., Moscow, 127422

Georgiy A. Belozerov, Doctor of Technical Sciences, Corresponding Member of the Russian Academy of Sciences

12, Kostykova str., Moscow, 127422

gabelozerov@mail.ru

https://orcid.org/0000-0001-9167-434X

Donetskikh

A. G.

Donetskikh

A. G.

Alexandr G. Donetskikh, Candidate of Biological Sciences, Researcher, Sector of Refrigeration Technologies and Development of Scientific Technical Documentation

12, Kostykova str., Moscow, 127422

Alexandr G. Donetskikh, Candidate of Biological Sciences, Researcher, Sector of Refrigeration Technologies and Development of Scientific Technical Documentation

12, Kostykova str., Moscow, 127422

a.donetskikh@fncps.ru

https://orcid.org/0000-0002-1021-1026

Belozerov

A. G.

Belozerov

A. G.

Anton G. Belozerov, Candidate of Technical Sciences

12, Kostykova str., Moscow, 127422

Anton G. Belozerov, Candidate of Technical Sciences

12, Kostykova str., Moscow, 127422

a.belozerov@fncps.ru

All-Russian Scientific Research Institute of Refrigeration IndustryРоссияAll-Russian Scientific Research Institute of Refrigeration IndustryRussian Federation

2026

04042026

111106120

2026

Belozerov G.A., Donetskikh A.G., Belozerov A.G.

Данная работа распространяется под лицензией Creative Commons Attribution 4.0.

This work is licensed under a Creative Commons Attribution 4.0 License.

https://www.meatjournal.ru/jour/article/view/558

This article summarizes the results of research published in scientific publications on application of innovative food thawing methods and their impact on quality of the food product. The thawing processes for food systems were scrutinized, which involve high hydrostatic pressure, ultrasound, electromagnetic waves of various frequencies, and electric fields. It has been established that gradient-free methods that use electromagnetic wave energy are the most effective. They reduce the duration of thawing processes, reduce the risk of microbial contamination, and help preserve the quality of food systems. The selection of the optimal thawing method should be based on a systemic approach and should consider multiple factors, including the type of food product, its geometric shape and dimensions, chemical composition, as well as the requirements to the final product quality and economic feasibility considerations.

food productsthawingphase transitionelectrophysical impactquality of defrosted products

Supporting agencies: The article was published as part of the research topic No. FGUS-2025-0004 of the state assignment of V. M. Gorbatov’s Federal Research Center for Food Systems of RAS.

The article was published as part of the research topic No. FGUS-2025-0004 of the state assignment of V. M. Gorbatov’s Federal Research Center for Food Systems of RAS.

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The authors declare that there are no conflicts of interest present.