Uman National University | today: 05/23/2026
| Author(s) |
Чорненький В. В., , , Шутюк В. В., , , |
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|---|---|---|---|
| Category | The Agronomy | ||
| year | 2026 | issue | Issue 108 part 1 |
| pages | 132-148 | index UDK | 664.8:621.56 | DOI | 10.32782/2415-8240-2026-108-1-132-148 (Link) |
| Abstract | This study examines modern combined methods of freezing fruits and vegetables, which are among the most promising technologies in the contemporary food industry. The relevance of the research is determined by the need to preserve the quality of plant raw materials during long-term storage and to minimize structural damage caused by ice crystal formation during freezing and subsequent thawing. The aim of the study is to analyze the influence of additional physical factors, including ultrasound, microwave radiation, osmotic dehydration, magnetic field, and high pressure, on the freezing process and the quality characteristics of plant-based food products. The methodology is based on a comprehensive analysis and systematization of recent scientific publications devoted to innovative freezing technologies. Particular attention is paid to the mechanisms of ice nucleation, crystal growth, and moisture redistribution within plant tissues under the influence of external physical factors. The results demonstrate that ultrasound induces cavitation effects, which intensify heat and mass transfer and accelerate nucleation, leading to the formation of smaller and more uniformly distributed ice crystals. Microwave radiation ensures a more homogeneous energy distribution, reducing the formation of large ice crystals. Osmotic dehydration prior to freezing decreases moisture content, increases the concentration of dissolved solids, and enhances structural stability. The application of magnetic fields and high pressure promotes controlled crystallization and reduces mechanical damage to plant tissues. The combined application of these technologies significantly improves the quality of frozen fruits and vegetables by preserving their texture, color, and nutritional value. The scientific novelty of the study lies in the systematization of the effects of combined freezing methods on the structural and physicochemical properties of plant materials. The practical significance is associated with the potential implementation of energy-efficient combined freezing technologies in the food industry to improve product quality and extend shelf life | ||
| Key words | freezing, fruits, vegetables, ultrasound, microwaves, dehydration, magnetic field, high pressure | ||