Analysis of promising electrophysical methods for food products thawing
https://doi.org/10.21323/2414-438X-2026-11-1-106-120
Аннотация
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.
Ключевые слова
При поддержке: 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.
Об авторах
G. A. Belozerov
All-Russian Scientific Research Institute of Refrigeration Industry
Россия
Россия
Alexandr G. Donetskikh, Candidate of Biological Sciences, Researcher, Sector of Refrigeration Technologies and Development of Scientific Technical Documentation
12, Kostykova str., Moscow, 127422
A. G. Donetskikh
All-Russian Scientific Research Institute of Refrigeration Industry
Россия
Россия
Alexandr G. Donetskikh, Candidate of Biological Sciences, Researcher, Sector of Refrigeration Technologies and Development of Scientific Technical Documentation
12, Kostykova str., Moscow, 127422
A. G. Belozerov
All-Russian Scientific Research Institute of Refrigeration Industry
Россия
Россия
Anton G. Belozerov, Candidate of Technical Sciences
12, Kostykova str., Moscow, 127422
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Для цитирования:
Belozerov G.A., Donetskikh A.G., Belozerov A.G. Analysis of promising electrophysical methods for food products thawing. Теория и практика переработки мяса. 2026;11(1):106-120. https://doi.org/10.21323/2414-438X-2026-11-1-106-120
For citation:
Belozerov G.A., Donetskikh A.G., Belozerov A.G. Analysis of promising electrophysical methods for food products thawing. Theory and practice of meat processing. 2026;11(1):106-120. https://doi.org/10.21323/2414-438X-2026-11-1-106-120
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