vetpressАграрная наукаAgrarian science0869-81552686-701XРедакция журнала "Аграрная наука"10.32634/0869-8155-2026-411-10-111-125vetpress-4371Research ArticleАГРОИНЖЕНЕРИЯ И ПИЩЕВЫЕ ТЕХНОЛОГИИAGROENGINEERING AND FOOD TECHNOLOGIESМногочастотный высокоинтенсивный ультразвук в пищевой промышленности: применение, эффективность, проблемы и перспективыMultifrequency high-intensity ultrasound in the food industry: application, efficiency, problems and prospectshttps://orcid.org/0000-0002-6613-439XБуракЛ. Ч.BurakL. Ch.

Леонид Чеславович Бурак, доктор философии в области пищевых наук,  кандидат технических наук

ул. Пономаренко, 35А, Минск, 220015

Leonid Cheslavovich Burak, PhD, Candidate of Technical Sciences

35A Ponomarenko st., Minsk, 220015

leonidburak@gmail.comhttps://orcid.org/0000-0003-4753-3210ЛукинА. А.LukinA. A.

Александр Анатольевич Лукин, кандидат технических наук, доцент

ул. им. Ю.А. Гагарина, 13, Троицк, Челябинской обл., 457100

пр. Ленина, 76, Челябинск, 454080

Aleksandr Anatolyevich Lukin, Candidate of Technical Sciences, Associate Professor

13 Gagarin st., Troitsk, Chelyabinsk region, 457100

76 Lenin Avenue, Chelyabinsk, 454080

lukin3415@gmail.comhttps://orcid.org/0000-0002-1279-3904АнсориА. Н. М.AnsoriA. N.

Ариф Нур Мухаммад Ансори, PhD, научный сотрудник, Департамент аспирантуры; PhD, адъюнкт-преподаватель, институт фармацевтических наук

PQJM+528, Мульорехо, Сурабая, Ява Тимур, 60115

ул. Чакрата, Премнагар, Дехрадун, 248007, Индия

Arif Nur Muhammad Ansori, PhD, Researcher, Postgraduate School; PhD, Adjunct Faculty Member, Institute of Pharmaceutical Sciences

PQJM+528 Mulyorejo, Surabaya, Jawa Timur, 60115

Chakrata Rd, Prem Nagar, Dehradun, Uttarakhand, 248007, India

 

ansori.anm@gmail.comООО «БЕЛРОСАКВА»Беларусь«BELROSAKVA» LLCBelarusЮжно-Уральский государственный аграрный университет; Южно-Уральский государственный университет (национальный исследовательский университет)РоссияSouth Ural State Agrarian University; South Ural State UniversityRussian FederationУниверситет Эйрлангга; Uttaranchal UniversityИндонезияUniversitas Airlangga; Uttaranchal UniversityIndonesia202618102026110111125Copyright © Бурак Л.Ч., Лукин А.А., Ансори А.N., 20262026Бурак Л.Ч., Лукин А.А., Ансори А.Burak L.C., Lukin A.A., Ansori A.N.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vetpress.ru/jour/article/view/4371

Актуальность. Ультразвуковая обработка, основанная на явлении акустической кавитации, является эффективным способом интенсификации тепло- и массообмена в пищевых технологиях. Вместе с тем традиционные одночастотные системы часто формируют стоячие волны с чередованием узлов и пучностей акустического давления, что обусловливает неоднородность поля, нестабильность воздействия и ограничивает точность управления процессом при промышленном масштабировании. Цель исследования — обобщить и систематизировать данные о молекулярных механизмах действия и практических направлениях применения многочастотного ультразвука (МЧУ) в пищевой промышленности, а также объяснить причины его преимуществ по сравнению с одночастотными режимами.Методы. В качестве материалов для обзора отобраны научные публикации 2015–2025 гг., проиндексированные в базах Scopus,Web of Science и Google Scholar. Выполнен критический анализ работ, посвященных формированию акустического поля, характеристикам кавитации, влиянию параметров (частота/частоты, мощность, режим, геометрия реактора) на свойства пищевых матриц и технологические показатели.Результаты. Обзор результатов научных исследований показал, что многочастотный высокоинтенсивный ультразвук (МЧУ) обеспечивает более равномерное распределение кавитационной активности и снижает негативные эффекты, связанные со стоячими волнами. Выявлено, что эффективность МЧУ объясняется не простым суммированием воздействий разных частот, а нелинейными взаимодействиями, приводящими к синергии: стабилизации кавитации, расширению зоны эффективной обработки и повышению воспроизводимости. Это улучшает результативность процессов в широком диапазоне задач — от модификации белков и структурирования дисперсных систем до обработки сложных пищевых тканей, сохраня при этом качество продукции. Многочастотный высокоинтенсивный ультразвук можно рассматривать как перспективную платформу для модернизации пищевых технологий. Для внедрения в промышленность необходимы углубленные исследования молекулярных механизмов, стандартизация параметров обработки и разработка систем интеллектуального управления для обеспечения контролируемости и масштабируемости.

Relevance. Ultrasonic processing, based on the phenomenon of acoustic cavitation, is an effective method for enhancing heat and mass transfer in food processing. However, traditional singlefrequency systems often generate standing waves with alternating nodes and antinodes of acoustic pressure, which leads to field inhomogeneity, instability of the effect, and limits the precision of process control at industrial scale. The aim of this study is to summarize and systematize data on the molecular mechanisms of action and practical applications of multi-frequency ultrasound (MFUS) in the food industry, as well as to explain its advantages over single-frequency modes.Methods.  Scientific publications from 2015–2025, indexed in Scopus, Web of Science, and Google Scholar, were selected for this review. A critical analysis of studies on acoustic field formation, cavitation characteristics, and the influence of parameters (frequency/frequencies, power, mode, and reactor geometry) on the properties of food matrices and process parameters was conducted.Results. A review of scientific research results showed that multi-frequency high-intensity ultrasound (MFUS) ensures a more uniform distribution of cavitation activity and reduces the negative effects associated with standing waves. It was found that the effectiveness of MHIU is notdue to the simple summation of the effects of different frequencies, but to nonlinear interactions leading to synergy: cavitation stabilization, expansion of the effective processing zone, and increased reproducibility. This improves process efficiency across a wide range of applications — from protein modification and structuring of dispersed systems to processing complex food tissues — while maintaining product quality. Multi-frequency high-intensity ultrasound can be considered a promising platform for modernizing food technologies. Industrial implementation requires in-depth research into molecular mechanisms, standardization of processing parameters, and the development of intelligent control systems to ensure controllability and scalability.

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The authors declare that there are no conflicts of interest present.