Wave and Field Impacts in Food Technologies: A Scoping Review

Introduction: The high competition in the food industry requires the intensification of technological processes, improvement of product quality and safety, expansion of the product range, and cost reduction. One promising solution is the application of wave and field treatments at various stages of production. In recent years, interest in these methods has significantly increased due to the availability of the necessary equipment.

Purpose: To systematize data on the use of wave and field treatments for the intensification of technological processes and the improvement of product quality, to compare their effectiveness, and to identify advantages and disadvantages in comparison with traditional processing methods.

Materials and Methods: The review included publications in Russian and English indexed in Scopus, Web of Science, eLibrary (RSCI), and other databases. The period covered was from 1963 to 2024. The methodology of the review was based on the PRISMA protocol. Data on the use of treatments for the activation of yeast populations, published previously, were excluded.

Results: Wave and field treatments, including sound processing of various frequencies, electromagnetic radiation, and combined methods, were analyzed. The goals of these treatments in different food sectors and their operating modes (duration, temperature, intensity) were described. The benefits of such treatments were highlighted: reduction in process time and costs, lower energy consumption, decreased waste, reduced thermal impact, increased membrane permeability, improved extraction efficiency, better drying, preservation, and pasteurization. Improvements in organoleptic properties, oxidative stability, and the suppression of undesirable processes were noted. However, drawbacks such as the loss of bioactive substances, deterioration in taste characteristics, uneven treatment, and the need for specialized equipment were also identified.

Conclusion: A universal treatment method suitable for all stages and scales of production does not currently exist. The rational choice of treatment should consider both positive and negative effects, the impact on product composition, and the economic feasibility of application.

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