Research progress and application of ultrasonic- and microwave-assisted food processing technology

Journal article

Li, Mengge, Zhou, Cunshan, Wang, Bo, Zeng, Shiyu, Mu, Rongyi, Li, Guohua, Li, Bingzheng and Lv, Weiqiao. (2023). Research progress and application of ultrasonic- and microwave-assisted food processing technology. Comprehensive Reviews in Food Science and Food Safety. 22(5), pp. 3707-3731. https://doi.org/10.1111/1541-4337.13198

Publication dates
Authors	Li, Mengge, Zhou, Cunshan, Wang, Bo, Zeng, Shiyu, Mu, Rongyi, Li, Guohua, Li, Bingzheng and Lv, Weiqiao
Abstract	Microwaves are electromagnetic waves of specific frequencies (300 MHz–3000 GHz), whereas ultrasonic is mechanical waves of specific frequencies. Microwave and ultrasonic technology as a new processing method has been widely used in food processing fields. Combined ultrasonic and microwave technology is exploited by researchers as an improvement technique and has been successfully applied in food processing such as thawing, drying, frying, extraction, and sterilization. This paper overviews the principle and characteristics of ultrasonic- and microwave-assisted food processing techniques, particularly their combinations, design of equipment, and their applications in the processing of agricultural products such as thawing, drying, frying, extraction, and sterilization. The combination of ultrasonic and microwave is applied in food processing, where microwave enhances the heating rate, and ultrasonic improves the efficiency of heat and mass transfer. The synergy of the heating effect of microwave and the cavitation effect of ultrasonic improves processing efficiency and damages the cell structure of the material. The degradation of nutrient composition and energy consumption due to the short processing time of combined ultrasonic and microwave technology is decreased. Ultrasonic technology, as an auxiliary means of efficient microwave heating, is pollution-free, highly efficient, and has a wide range of applications in food processing.
Keywords	combined ultrasonic–microwave technology; drying; extraction; frying; liquid food; thawing
Year	2023
Journal	Comprehensive Reviews in Food Science and Food Safety
Journal citation	22 (5), pp. 3707-3731
Publisher	Institute of Food Technologists
ISSN	1541-4337
Digital Object Identifier (DOI)	https://doi.org/10.1111/1541-4337.13198
PubMed ID	37350041
Scopus EID	2-s2.0-85162881621
Page range	3707-3731
Funder	National Natural Science Foundation of China (NSFC)
	Jiangsu Province
	Ministry of Education of China
Publisher's version	License All rights reserved File Access Level Controlled
Output status	Published
Online	22 Jun 2023
Publication process dates
Accepted	30 May 2023
Deposited	20 Nov 2023
Grant ID	31901823
	XTCX2019

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