Abstract
This article presents the results of experimental research on the effect of high-frequency electromagnetic field treatment on fruit juice. The interaction of high-frequency electromagnetic field energy with food was studied on the example of apples. Based on the dependence of the kinetics of juice release from fruits on the duration of exposure to an extremely high frequency electromagnetic field. Comparative analysis of apple juice obtained by treatment with ultra-high frequency electromagnetic field energy and by traditional methods. Treatment of fruits with 2400 MHz ultra-high frequency electromagnetic field energy was found to increase excess air pressure in pores, capillaries, and cells due to juice release and core-to-surface temperature. As a result of the occurrence of microbursts in the cells, 70-75% juice was released after pressing of apples due to coagulation of proteins and cell permeability.
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