Волновые и полевые воздействия в пищевых технологиях: обзор предметного поля

Введение: Высокая конкуренция в пищевой промышленности требует интенсификации технологических процессов, улучшения качества и безопасности продукции, расширения ассортимента и снижения себестоимости. Одним из перспективных решений является применение волновых и полевых воздействий на разных этапах производства. За последние годы интерес к этим методам значительно вырос благодаря доступности необходимого оборудования.

Цель: Систематизация данных о применении волновых и полевых воздействий для интенсификации технологических процессов и повышения качества продукции, сравнение их эффективности, выявление преимуществ и недостатков по сравнению с традиционными методами переработки.

Материалы и методы: В обзор включены публикации на русском и английском языках, индексируемые в Scopus, Web of Science, eLibrary (РИНЦ) и других базах данных. Период охвата – с 1963 по 2024 годы. Методология обзора основывалась на протоколе PRISMA. Исключены данные по применению воздействий для активации дрожжевых популяций, опубликованные ранее.

Результаты: Проанализированы волновые и полевые воздействия, включая обработку звуком различных частот, электромагнитными излучениями и комбинированные методы. Описаны цели обработки в различных пищевых отраслях и режимы проведения (длительность, температура, интенсивность). Показаны преимущества таких обработок: сокращение времени и затрат на стадии процессов, снижение энергопотребления, уменьшение отходов, снижение термического воздействия, повышение проницаемости мембран, эффективность экстракции, улучшение сушки, консервирования и пастеризации. Отмечены улучшения в органолептике, стойкости к окислению и подавлении нежелательных процессов. Однако выявлены недостатки: потеря биологически активных веществ, ухудшение вкусовых характеристик, неравномерность обработки и необходимость специализированного оборудования.

Выводы: Универсальный метод обработки, подходящий для всех стадий и масштабов производства, отсутствует. Рациональный выбор обработки должен учитывать как положительные, так и отрицательные эффекты, влияние на состав продукции и экономическую целесообразность применения.

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