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Вестник МГТУ. 2025. Т. 28, № 2. С. 273-295. DOI: https://doi.org/10.21443/1560-9278-2025-28-2-273-295 Zhang, X., Shi, Q., Gao, T., Zhang, Z. et al. 2020a. Developing radio frequency blanching process of apple slice. Journal o fFoodEngineering, 273. Article number: 109832. DOI: https://doi.org/10.1016/jjfoodeng.2019.109832. Zhang, Z., Yao, Y., Shi, Q., Zhao, J. et al. 2020b. Effects of radio-frequency-assisted blanching on the polyphenol oxidase, microstructure, physical characteristics, and starch content of potato. LWT, 125. Article number: 109357. DOI: https://doi.org/10.1016/j.lwt.2020.109357. Zhao, K., Ye, F., Cheng, L., Yang, J. et al. 2023. An overview of ultra-high temperature ceramic for thermal insulation: Structure and composition design with thermal conductivity regulation. Journal o f the European Ceramic Society, 43(16), pp. 7241-7262. DOI: https://doi.org/10.1016/jjeurceramsoc.2023.07.046. Сведения об авторе Бурак Леонид Чеславович - ул. Пономаренко, 35А, г. Минск, Республика Беларусь, 220015; Общество с ограниченной ответственностью "БЕЛРОСАКВА", доктор философии в области пищевых наук (PhD), канд. техн. наук; e-mail : leonidburak@gmail.com, O RCID : https://orcid.org/0000-0002-6613-439X Leonid Ch. Burak - 35A Ponomarenko Str., Minsk, Republic of Belarus, 220015; Limited Liability Company "BELROSAKVA", PhD, Cand. Sci. (Engineering); e-mail : leonidburak@gmail.com, O RCID : https://orcid.org/0000-0002-6613-439X 295