from 01.01.2019 until now
Minsk, Belarus
from 01.01.2002 to 01.01.2007
Dzherzhinsk, Belarus
Modern methods of food processing combine ultrasonic and microwave treatment. This article reviews scientific publications on combined microwave and ultrasound technologies in food processing. The review involved standard methods of data analysis and covered 85 Scopus and Web of Science research papers on combined microwave and ultrasonic food treatment published in English in 2010–2023. The article describes the principles and specific features of ultrasonic and microwave food processing methods, their combinations, equipment design, and applications as part of various food processing stages, e.g., defrosting, drying, extraction, sterilization, etc. Microwaves increase the heating rate while ultrasound increases the efficiency of heat and mass transfer. Their combined use reduces processing time, improves product quality, facilitates moisture drainage, and provides uniform heating. The combined effect of microwaves and ultrasound increases the processing efficiency, thus preserving the nutritional value and quality of the final product. Ultrasonic technology serves as an aid to efficient and environmentally-friendly microwave heating, which has a wide range of applications in the food industry. The review can be used in further research in extraction, drying, defrosting, and sterilization. It can help food industry specialists to select optimal food processing methods.
Food products, ultrasound, microwaves, processing, defrosting, drying, sterilization, extraction
1. Mao Y, Wang S. Recent developments in radio frequency drying for food and agricultural products using a multi-stage strategy: A review. Critical Reviews in Food Science and Nutrition. 2021;63(16):2654–2671. https://doi.org/10.1080/10408398.2021.1978925
2. Szadzinska J, Lechtanska J, Kowalski SJ, Stasiak M. The effect of high power airborne ultrasound and microwaves on convective drying effectiveness and quality of green pepper. Ultrasonics Sonochemistry. 2017;34:531–539. https://doi.org/10.1016/j.ultsonch.2016.06.030
3. Dave J, Kumar N, Upadhyay A, Purba DT, Kudre T, Nukthamna P, Sa-nguanpuag S, et al. Sustainable fish oil extraction from catfish visceral biomass: A comparative study between high-shear homogenization and highfrequency ultrasound on wet rendering process. Foods and Raw Materials. 2025;13(1):94–106. https://doi.org/10.21603/2308-4057-2025-1-627
4. Munoz-Almagro N, Morales-Soriano E, Villamiel M, Condezo-Hoyos L. Hybrid high-intensity ultrasound and microwave treatment: A review on its effect on quality and bioactivity of foods. Ultrasonics Sonochemistry. 2021;80:105835. https://doi.org/10.1016/j.ultsonch.2021.105835
5. Bhargava N, Mor RS, Kumar K, Sharanagat VS. Advances in application of ultrasound in food processing: A review. Ultrasonics Sonochemistry. 2021;70:105293 https://doi.org/10.1016/j.ultsonch.2020.105293
6. Kahraman O, Malvandi A, Vargas L, Feng H. Drying characteristics and quality attributes of apple slices dried by a non-thermal ultrasonic contact drying method. Ultrasonics Sonochemistry. 2021;73:105510. https://doi.org/10.1016/j.ultsonch.2021.105510
7. Li M, Zhou C, Wang B, Zeng S, Mu R, Li G, et al. Research progress and application of ultrasonic- and microwave-assisted food processing technology. Comprehensive Reviews in Food Science and Food Safety. 2023;22(5):3707–3731. https://doi.org/10.1111/1541-4337.13198
8. Guzik P, Kulawik P, Zając M, Migdał W. Microwave applications in the food industry: An overview of recent developments. Critical Reviews in Food Science and Nutrition. 2021;62(29):7989–8008. https://doi.org/10.1080/10408398.2021.1922871
9. Klinbun W, Rattanadecho P. Effects of power input and food aspect ratio on microwave thawing process of frozen food in commercial oven. Journal of Microwave Power and Electromagnetic Energy. 2019;53(4):225–242. https://doi.org/10.1080/08327823.2019.1677430
10. Kumar C, Kari MA. Microwave-convective drying of food materials: A critical review. Critical Reviews in Food Science and Nutrition. 2019;59(3):379–394. https://doi.org/10.1080/10408398.2017.1373269
11. Zielinska M, Ropelewska E, Xiao H-W, Mujumdar AS, Law CL. Review of recent applications and research progress in hybrid and combined microwave-assisted drying of food products: Quality properties. Critical Reviews in Food Science and Nutrition. 2020;60(13):2212–2264. https://doi.org/10.1080/10408398.2019.1632788
12. Valinger D, Kušen M, Benković M, Jurina T, Panić M, Radojčić Redovniković I, et al. Enhancement of the green extraction of bioactive molecules from Olea europaea leaves. Separations. 2022;9(2):33. https://doi.org/10.3390/separations9020033
13. Xu J, Wang D, Lei Y, Cheng L, Zhuang W, Tian Y. Effects of combined ultrasonic and microwave vacuum drying on drying characteristics and physicochemical properties of Tremella fuciformis. Ultrasonics Sonochemistry. 2022;84:105963. https://doi.org/10.1016/j.ultsonch.2022.105963
14. Lv W, Li D, Lv H, Jin X, Han Q, Su D, et al. Recent development of microwave fluidization technology for drying of fresh fruits and vegetables. Trends in Food Science and Technology. 2019;86:59–67. https://doi.org/10.1016/j.tifs.2019.02.047
15. Cai L, Zhang W, Cao A, Cao M. Effects of different thawing methods on the quality of largemouth bass (Micropterus salmoides). LWT. 2020;120:108908. https://doi.org/10.1016/j.lwt.2019.108908
16. Kernou ON, Belbahi A, Amir A, Bedjaoui K, Kerdouche K, Dairi S, et al. Effect of sonication on microwave inactivation of Escherichia coli in an orange juice beverage. Journal of Food Process Engineering. 2021;44(5):e13664. https://doi.org/10.1111/jfpe.13664
17. Qiu L, Zhang M, Chitrakar B, Bhandari B. Application of power ultrasound in freezing and thawing Processes: Effect on process efficiency and product quality. Ultrasonics Sonochemistry. 2020;68:105230. https://doi.org/10.1016/j.ultsonch.2020.105230
18. Zhu MM, Wang YQ, Liu XJ, Yao DH, Kang ZL, Zhao SM, et al. Effects of rapid and slow thawing methods on quality characteristics and protein denaturation of frozen pork. Science and Technology of Food Industry. 2018;39(23):23–30. https://doi.org/10.13386/j.issn1002-0306.2018.23.005
19. Icier F, Cokgezme OF, Sabanci S. Alternative thawing methods for the blanched/non-blanched potato cubes: Microwave, ohmic, and carbon fiber plate assisted cabin thawing. Journal of Food Process Engineering. 2017;40(2):e12403. https://doi.org/10.1111/jfpe.12403
20. Zhang R, Wang Y, Wang X, Luan D. Study of heating characteristics for a continuous 915 MHz pilot scale microwave thawing system. Food Control. 2019;104:105–114. https://doi.org/10.1016/j.foodcont.2019.04.030
21. Sun Q, Kong B, Liu S, Zheng O, Zhang C. Ultrasound-assisted thawing accelerates the thawing of common carp (Cyprinus carpio) and improves its muscle quality. LWT. 2021;141:111080. https://doi.org/10.1016/j.lwt.2021.111080
22. Wang Y-Y, Yan J-K, Ding Y, Ma H. Effects of ultrasound on the thawing of quick-frozen small yellow croaker (Larimichthys polyactis) based on TMT-labeled quantitative proteomic. Food Chemistry. 2021;366:130600. https://doi.org/10.1016/j.foodchem.2021.130600
23. Li X, Ma Y, Sun P, Liu H, Cai L, Li J. Effect of ultrasonic thawing on protein properties and muscle quality of Bonito. Journal of Food Processing and Preservation. 2020;45(1):e14930. https://doi.org/10.1111/jfpp.14930
24. Cai L, Zhang W, Cao A, Cao M, Li J. Effects of ultrasonics combined with far infrared or microwave thawing on protein denaturation and moisture migration of Sciaenops ocellatus (red drum). Ultrasonics Sonochemistry. 2019;55:96–104. https://doi.org/10.1016/j.ultsonch.2019.03.017
25. Cai L, Wan J, Li X, Li J. Effects of different thawing methods on conformation and oxidation of myofibrillar protein from largemouth bass (Micropterus salmoides). Journal of Food Science. 2020;85(8):2470–2480. https://doi.org/10.1111/1750-3841.15336
26. Zhu M-M, Peng Z-Y, Lu S, He H-J, Kang Z-L, Ma H-J, et al. Physicochemical properties and protein denaturation of pork longissimus dorsi muscle subjected to six microwave-based thawing methods. Foods. 2019;9(1):26. https://doi.org/10.3390/foods9010026
27. Cao X, Zhang M, Mujumdar AS, Zhong Q. Evaluation of quality properties and water mobility in vacuum microwave-dried carrot slices using pulse-spouted bed with hot air. Drying Technology. 2018;37(9):1087–1096. https://doi.org/10.1080/07373937.2018.1484758
28. Li M, Wang B, Lv W, Zhao D. Effect of ultrasound pretreatment on the drying kinetics and characteristics of pregelatinized kidney beans based on microwave-assisted drying. Food Chemistry. 2022;397:133806. https://doi.org/10.1016/j.foodchem.2022.133806
29. Kipcak AS, Ismail O. Microwave drying of fish, chicken and beef samples. Journal of Food Science Technology. 2021;58(1):281–291. https://doi.org/10.1007/s13197-020-04540-0
30. Zhang J, Li M, Ding Z, Wang C, Cheng J. Evaluation of ultrasound-assisted microwave hot air convective drying Chinese hickory – Drying kinetics and product's quality properties. Journal of Food Process Engineering. 2021;44(11):e13842. https://doi.org/10.1111/jfpe.13842
31. Liu Y, Wang Y, Lv W, Li D, Wang L. Freeze-thaw and ultrasound pretreatment before microwave combined drying affects drying kinetics, cell structure and quality parameters of Platycodon grandiflorum. Industrial Crops and Products. 2021;164:113391. https://doi.org/10.1016/j.indcrop.2021.113391
32. Su D, Sun W, Li B, Yang Y, Wang Y, Lv W, et al. Influence of ultrasonic pretreatments on microwave hot-air flow rolling drying mechanism, thermal characteristics and rehydration dynamics of Pleurotus eryngii. Journal of the Science of Food and Agriculture. 2022;102(5):2100–2109. https://doi.org/10.1002/jsfa.11551
33. Feng L, Xu Y, Xiao Y, Song J, Li D, Zhang Z, et al. Effects of pre-drying treatments combined with explosion puffing drying on the physicochemical properties, antioxidant activities and flavor characteristics of apples. Food Chemistry. 2021;338:128015. https://doi.org/10.1016/j.foodchem.2020.128015
34. Zhao Y, Zhu H, Xu J, Zhuang W, Zheng B, Lo YM, et al. Microwave vacuum drying of lotus (Nelumbo nucifera Gaertn.) seeds: Effects of ultrasonic pretreatment on color, antioxidant activity, and rehydration capacity. LWT. 2021;149:111603. https://doi.org/10.1016/j.lwt.2021.111603
35. Horuz E, Jaafar HJ, Maskan M. Ultrasonication as pretreatment for drying of tomato slices in a hot air-microwave hybrid oven. Drying Technology. 2016;35(7):849–859. https://doi.org/10.1080/07373937.2016.1222538
36. Zhang L, Liao L, Qiao Y, Wang C, Shi D, An K, et al. Effects of ultrahigh pressure and ultrasound pretreatments on properties of strawberry chips prepared by vacuum-freeze drying. Food Chemistry. 2020;303:125386. https://doi.org/10.1016/j.foodchem.2019.125386
37. Li L, Zhang M, Wang W. Ultrasound-assisted osmotic dehydration pretreatment before pulsed fluidized bed microwave freeze-drying (PFBMFD) of Chinese yam. Food Bioscience. 2020;35:100548. https://doi.org/10.1016/j.fbio.2020.100548
38. Zhao Y, Zheng Y, Li Z, Jiang Y, Zhuang W, Zheng B, et al. Effects of ultrasonic pretreatments on thermodynamic properties, water state, color kinetics, and free amino acid composition in microwave vacuum dried lotus seeds. Drying Technology. 2019;38(4):534–544. https://doi.org/10.1080/07373937.2019.1587618
39. Dehghannya J, Kadkhodaei S, Heshmati MK, Ghanbarzadeh B. Ultrasound-assisted intensification of a hybrid intermittent microwave – Hot air drying process of potato: Quality aspects and energy consumption. Ultrasonics. 2019;96:104–122. https://doi.org/10.1016/j.ultras.2019.02.005
40. Wiktor A, Witrowa-Rajchert D. Drying kinetics and quality of carrots subjected to microwave-assisted drying preceded by combined pulsed electric field and ultrasound treatment. Drying Technology. 2019;38(1–2):176–188. https://doi.org/10.1080/07373937.2019.1642347
41. Lagnika C, Huang J, Jiang N, Li D, Liu C, Song J, et al. Ultrasound-assisted osmotic process on quality of microwave vacuum drying sweet potato. Drying Technology. 2018;36(11):1367–1379. https://doi.org/10.1080/07373937.2017.1402786
42. Nowacka M, Wiktor A, Anuszewska A, Dadan M, Rybak K, Witrowa-Rajchert D. The application of unconventional technologies as pulsed electric field, ultrasound and microwave-vacuum drying in the production of dried cranberry snacks. Ultrasonics Sonochemistry. 2019;56:1–13. https://doi.org/10.1016/j.ultsonch.2019.03.023
43. Jiang J, Zhang M, Devahastin S, Yu D. Effect of ultrasound-assisted osmotic dehydration pretreatments on drying and quality characteristics of pulsed fluidized bed microwave freeze-dried strawberries. LWT. 2021;145:111300. https://doi.org/10.1016/j.lwt.2021.111300
44. Sledz M, Wiktor A, Rybak M, Nowacka M, Witrowa-Rajchert D. The impact of ultrasound and steam blanching pre-treatments on the drying kinetics, energy consumption and selected properties of parsley leaves. Applied Acoustics. 2016;103:148–156. https://doi.org/10.1016/j.apacoust.2015.05.006
45. Shamaei S, Emam-Djomeh Z, Moini S. Ultrasound-assisted osmotic dehydration of cranberries: Effect of finish drying methods and ultrasonic frequency on textural properties. Journal of Texture Studies. 2012;43(2):133–141. https://doi.org/10.1111/j.1745-4603.2011.00323.x
46. Aydar AY. Investigation of ultrasound pretreatment time and microwave power level on drying and rehydration kinetics of green olives. Food Science and Technology. 2021;41(1):238–244. https://doi.org/10.1590/fst.15720
47. Abbaspour-Gilandeh Y, Kaveh M, Fatemi H, Aziz M. Combined hot air, microwave, and infrared drying of hawthorn fruit: Effects of ultrasonic pretreatment on drying time, energy, qualitative, and bioactive compounds' properties. Foods. 2021;10(5):1006. https://doi.org/10.3390/foods10051006
48. Aydar AY, Aydin T, Yilmaz T, Kothakota A, Socol CT, Criste FC, et al. Investigation on the influence of ultrasonic pretreatment on color, quality and antioxidant attributes of microwave dried Inula viscosa (L.). Ultrasonics Sonochemistry. 2022;90:106184. https://doi.org/10.1016/j.ultsonch.2022.106184
49. Kaveh M, Taghinezhad E, Witrowa-Rajchert D, Imanian K, Khalife E, Nowacka M. Use of ultrasound pre-treatment before microwave drying of kiwifruits – An optimization approach with response surface methodology. Journal of Food Processing and Preservation. 2022;46(7):e16714. https://doi.org/10.1111/jfpp.16714
50. Lv W, Lv H, Jin X, Cui Z, Su D. Effects of ultrasound-assisted methods on the drying processes and quality of apple slices in microwave drying. Drying Technology. 2020;38(13):1806–1816. https://doi.org/10.1080/07373937.2019.1666274
51. Bhat ZF, Morton JD, Kumar S, Bhat HF, Aadil RM, Bekhit AE-DA. Ultrasonication as an emerging technology for processing of animal derived foods: A focus on in vitro protein digestibility. Trends in Food Science and Technology. 2022;124:309–322. https://doi.org/10.1016/j.tifs.2022.04.012
52. Şen S, Aydin F. Experimental investigation of drying kinetics of apple with hot air, microwave and ultrasonic power. Sādhanā. 2020;45:94. https://doi.org/10.1007/s12046-020-01326-0
53. Wang W, Lei Y, Lo YM, Han Y, Zheng B, Tian Y. Process effectiveness assessment by modeling the kinetics of lotus seed drying combining air-borne ultrasound and microwave vacuum. Journal of Food Process Engineering. 2021;44(9):e13795. https://doi.org/10.1111/jfpe.13795
54. Kowalski SJ, Pawłowski A, Szadzińska J, Łechtańska J, Stasiak M. High power airborne ultrasound assist in combined drying of raspberries. Innovative Food Science and Emerging Technologies. 2016;34:225–233. https://doi.org/10.1016/j.ifset.2016.02.006
55. Shahram H, Dinani ST. Optimization of ultrasonic-assisted enzymatic extraction of β-carotene from orange processing waste. Journal of Food Process Engineering. 2019;42(4):e13042. https://doi.org/10.1111/jfpe.13042
56. Bagade SB, Patil M. Recent advances in microwave assisted extraction of bioactive compounds from complex herbal samples: A review. Critical Reviews in Analytical Chemistry. 2021;51(2):138–149. https://doi.org/10.1080/10408347.2019.1686966
57. Vinatoru M, Mason TJ, Calinescu I. Ultrasonically assisted extraction (UAE) and microwave assisted extraction (MAE) of functional compounds from plant materials. TrAC Trends in Analytical Chemistry. 2017;97:159–178. https://doi.org/10.1016/j.trac.2017.09.002
58. Wang J, Zhang Y, Wang H, Huo S. Evaluation of extraction technologies and optimization of microwave and ultrasonic assisted consecutive extraction of phenolic antioxidants from winery byproducts. Journal of Food Process Engineering. 2019;42(4):e13064. https://doi.org/10.1111/jfpe.13064
59. Jiang Z, Shi R, Chen H, Wang Y. Ultrasonic microwave-assisted extraction coupled with macroporous resin chromatography for the purification of antioxidant phenolics from waste jackfruit (Artocarpus heterophyllus Lam.) peels. Journal of Food Science and Technology. 2019;56:3877–3886. https://doi.org/10.1007/s13197-019-03858-8
60. Lasunon P, Sengkhamparn N. Effect of ultrasound-assisted, microwave-assisted and ultrasound-microwave-assisted extraction on pectin extraction from industrial tomato waste. Molecules. 2022;27(4):1157. https://doi.org/10.3390/molecules27041157
61. Xu L, He W, Lu M, Yuan B, Zeng M, Tao G, et al. Enzyme-assisted ultrasonic-microwave synergistic extraction and UPLC-QTOF-MS analysis of flavonoids from Chinese water chestnut peels. Industrial Crops and Products. 2022;117:179–186. https://doi.org/10.1016/j.indcrop.2018.03.012
62. Lianfu Z, Zelong L. Optimization and comparison of ultrasound/microwave assisted extraction (UMAE) and ultrasonic assisted extraction (UAE) of lycopene from tomatoes. Ultrasonics Sonochemistry. 2008;15(5):731–737. https://doi.org/10.1016/j.ultsonch.2007.12.001
63. Lin S, Meng X, Tan C, Tong Y, Wan M, Wang M, et al. Composition and antioxidant activity of anthocyanins from Aronia melanocarpa extracted using an ultrasonic-microwave-assisted natural deep eutectic solvent extraction method. Ultrasonics Sonochemistry. 2022;89:106102. https://doi.org/10.1016/j.ultsonch.2022.106102
64. Hu B, Li C, Qin W, Zhang Z, Liu Y, Zhang Q, et al. A method for extracting oil from tea (Camellia sinensis) seed by microwave in combination with ultrasonic and evaluation of its quality. Industrial Crops and Products. 2019;131:234–242. https://doi.org/10.1016/j.indcrop.2019.01.068
65. Huang S, Ning Z. Extraction of polysaccharide from Ganoderma lucidum and its immune enhancement activity. International Journal of Biological Macromolecules. 2010;47(3):336–341. https://doi.org/10.1016/j.ijbiomac.2010.03.019
66. Chen Y, Gu X, Huang S, Li J, Wang X, Tang J. Optimization of ultrasonic/microwave assisted extraction (UMAE) of polysaccharides from Inonotus obliquus and evaluation of its anti-tumor activities. International Journal Biological Macromolecules. 2010;46(4):429–435. https://doi.org/10.1016/j.ijbiomac.2010.02.003
67. Sun H, Li C, Ni Y, Yao L, Jiang H, Ren X, et al. Ultrasonic/microwave-assisted extraction of polysaccharides from Camptotheca acuminata fruits and its antitumor activity. Carbohydrate Polymers. 2019;206:557–564. https://doi.org/10.1016/j.carbpol.2018.11.010
68. Wang Y, Li R, Jiang Z-T, Tan J, Tang S-H, Li T-T, et al. Green and solvent-free simultaneous ultrasonic-microwave assisted extraction of essential oil from white and black peppers. Industrial Crops and Products. 2018;114:164–172. https://doi.org/10.1016/j.indcrop.2018.02.002
69. Chen Q, Dong W, Wei C, Hu R, Long Y. Combining integrated ultrasonic-microwave technique with ethanol to maximise extraction of green coffee oil from Arabica coffee beans. Industrial Crops and Products. 2020;151:112405. https://doi.org/10.1016/j.indcrop.2020.112405
70. Shen S, Zhou C, Zeng Y, Zhang H, Hossen MA, Dai J, et al. Structures, physicochemical and bioactive properties of polysaccharides extracted from Panax notoginseng using ultrasonic/microwave-assisted extraction. LWT. 2022;154:112446. https://doi.org/10.1016/j.lwt.2021.112446
71. Liu B, Jin F, Li Y, Wang H, Chi Y, Tian B, et al. Pasteurization of egg white by integrating ultrasound and microwave: Effect on structure and functional properties. Innovative Food Science and Emerging Technologies. 2022;79:103063. https://doi.org/10.1016/j.ifset.2022.103063
72. Liu C, Ni H-Y, Chang Y-H, Wang Z-L, Wan N, Cao L, et al. Effects of ultrasonic-microwave assisted extraction with green solvent on the chemical constituents, antioxidant, and hypolipidemic activities of Manchurian walnut oil. Journal of Food Processing and Preservation. 2022;46(7):e16603. https://doi.org/10.1111/jfpp.16603
73. Liu X, Xue Y, Xie H, Li J, Wang J, Ding T, et al. Effects of soaking temperature and ultrasonic power on the cooking time and physical properties of brown rice. Journal of Food Processing and Preservation. 2022;46(10):e16909. https://doi.org/10.1111/jfpp.16909
74. Mahdi AA, Rashed MMA, Al-Ansi W, Ahmed MI, Obadi M, Jiang Q, et al. Enhancing bio-recovery of bioactive compounds extracted from Citrus medica L. Var. sarcodactylis: Optimization performance of integrated of pulsed-ultrasonic/microwave technique. Journal of Food Measurement and Characterization. 2019;13:1661–1673. https://doi.org/10.1007/s11694-019-00083-x
75. Wang X, Reddy CK, Xu B. A systematic comparative study on morphological, crystallinity, pasting, thermal and functional characteristics of starches resources utilized in China. Food Chemistry. 2018;259:81–88. https://doi.org/10.1016/j.foodchem.2018.03.121
76. Cheng C, Jia M, Gui Y, Ma Y. Comparison of the effects of novel processing technologies and conventional thermal pasteurisation on the nutritional quality and aroma of Mandarin (Citrus unshiu) juice. Innovative Food Science and Emerging Technologies. 2020;64:102425. https://doi.org/10.1016/j.ifset.2020.102425
77. Samani BH, Khoshtaghaza MH, Minaei S, Zareifourosh H, Eshtiaghi MN, Rostami S. Design, development and evaluation of an automatic fruit-juice pasteurization system using microwave-ultrasonic waves. Journal of Food Science and Technology. 2016;53:88–103. https://doi.org/10.1007/s13197-015-2026-6
78. Das MJ, Das AJ, Chakraborty S, Baishya P, Ramteke A, Deka SC. Effects of microwave combined with ultrasound treatment on the pasteurization and nutritional properties of bottle gourd (Lagenaria siceraria) juice. Journal of Food Processing and Preservation. 2020;44(12):e14904. https://doi.org/10.1111/jfpp.14904
79. Pérez-Grijalva B, Herrera-Sotero M, Mora-Escobedo R, Zebadúa-García JC, Silva-Hernández E, Oliart-Ros R, et al. Effect of microwaves and ultrasound on bioactive compounds and microbiological quality of blackberry juice. LWT. 2018;87:47–53. https://doi.org/10.1016/j.lwt.2017.08.059
80. Shorstkii IA, Zherlicin AG, Li P. Impact of pulsed electric field and pulsed microwave treatment on morphological and structural characteristics of sunflower seed. OCL. 2019;26(7):47. https://doi.org/10.1051/ocl/2019048
81. Shorstkii I, Koshevoi E. Extraction kinetic of sunflower seeds assisted by pulsed electric fields. Iranian Journal of Science and Technology, Transactions A: Science. 2019;43:813–817. https://doi.org/10.1007/s40995-018-0591-z
82. Shorstkii I, Stuehmeier-Niehe C, Sosnin M, Ali Mounassar EH, Comiotto-Alles M, Siemer C, et al. Pulsed electric field treatment application to improve product yield and efficiency of bioactive compounds through extraction from peels in kiwifruit processing. Journal of Food Processing and Preservation. 2023;2023(1):8172255. https://doi.org/10.1155/2023/8172255
83. Lammerskitten A, Shorstkii I, Parniakov O, Mykhailyk V, Toepfl S, Rybak K, et al. The effect of different methods of mango drying assisted by a pulsed electric field on chemical and physical properties. Journal of Food Processing and Preservation. 2020;44(12):e14973. https://doi.org/10.1111/jfpp.14973
84. Shorstkii I, Sosnin M, Smetana S, Toepfl S, Parniakov O, Wiktor A. Correlation of the cell disintegration index with Luikov's heat and mass transfer parameters for drying of pulsed electric field (PEF) pretreated plant materials. Journal of Food Engineering. 2022;316:110822. https://doi.org/10.1016/j.jfoodeng.2021.110822
85. Shorstkii I, Alles MC, Parniakov O, Smetana S, Aganovic K, Sosnin M, et al. Optimization of pulsed electric field assisted drying process of black soldier fly (Hermetia illucens) larvae. Drying Technology. 2020;40(3):595–603. https://doi.org/10.1080/07373937.2020.1819825
