Recent advances in combined ultrasound and microwave treatment for improving food processing efficiency and quality: A review

Ultrasound and microwave both have numerous applications in food processing. Ultrasound can be used in food to accelerate mass transfer, improve texture, increase nutritional value, and so on. Microwave, on the other hand, can be used to achieve rapid sterilization, reduce heating time and energy consumption, and so on. When the two technologies are combined, it is possible to achieve more comprehensive and efficient food processing. Ultrasound, for example, can help microwave penetrate the food more effectively, improving the heating effect of microwaves; at the same time, microwave can accelerate the action of ultrasound to achieve faster mass transfer and chemical reactions. This paper provides a systematic review of the application of ultrasound combined with microwave technology in different food processing operations, including drying, frying, extraction, protein enzyme hydrolysis, thawing and 3D food printing, in terms of different combinations of ultrasonic and microwave approaches. Possible solutions are proposed for the challenges and further commercialization of combined ultrasound and microwave technologies in food processing. It is expected that with the development of ultrasound and microwave technology, this technology will become more and more popular, solving many problems in the future.