A comparative analysis of traditional methods for the food solutions concentration is given. The main problem of classical evaporators is identified, which is associated with the impossibility of obtaining high concentrations of the finished product due to a sharp increase in its viscosity and temperature through the formation of a boundary layer. A scientific and technical hypothesis has been formulated, representing a possible solution to this problem by providing a volume supply of energy directly to the moisture of the product. Thermophysical scheme of evaporation processes by traditional and innovative methods is considered. Their fundamental differences are highlighted and the relevance of the development of an innovative evaporation method is substantiated. The scheme of the innovative evaporator is presented, which allows to obtain the finished product in the solid phase with a final concentration of up to 90 °brix. By the example of apple juice, experiments were conducted to study the effect of pressure of the electromagnetic field on the steam output of the apparatus. Dependencies that indicate a constant evaporation rate throughout the entire process, up to a concentration of 80-85 °brix, were built. The product temperature did not exceed 35-40 °C, which may indicate its high nutritional value. The above data confirm the formulated hypothesis about the possibility of transition in the process of evaporation from the boundary conditions of the 3rd type to the boundary conditions of the 2nd type by the using microwave energy. On the basis of the obtained results, a model in the criterial form was obtained, which makes it possible to accurately calculate the performance of a microwave vacuum evaporator in certain ranges of the number of energetic action and the obtained dimensionless complex.

The hypothesis of possibility of electromagnetic energy sources using for address energy delivery directly to grout moisture is offering. The schemes of fuel energy conversion during traditional thermal concentration technology and innovation plant based on the electromagnetic energy generators are presented. Кеуwordsnanotechnologies, microwave field, mechanodiffusion effect, math modeling, address energy delivery.

The analysis of studies devoted to food solutions separation was carried out. The evolution of cryoconcentration technologies is analyzed, including the research works of the authors in the field of the block freezing plants. The purpose of the work is to reduce energy costs in block freezing plants and to intensify the process of the ice block formation. A hypothesis states that energy efficiency can be improved by recycling ice, using its energy to supercool the refrigerant before throttling. To intensify heat and mass transfer during crystallization, a scientific and technical idea for the implementation of the "thermal paradox effect" is proposed. The essence of the effect is that, with a certain combination of design and operating parameters of a block freezer, the growth of an ice block leads to a decrease in the total thermal resistance in the circuit "refrigerant — block freezer's wall — ice block — solution". The most significant result of the work was that it proved the possibility to harmonize the design and operating parameters and organized the process of separation the solutions into ice and concentrate while minimizing systemic cold losses, and, and thus the ways were proposed for developing the freezing concentration technique. The scientific significance of the obtained results lies in the fact that a new principle of efficient use of the ice block energy was proved in the work, and a new effect was obtained, which it was referred to by the authors as the "thermal paradox". The practical significance of the work was that a multifunctional freezing unit with ice recycling and frequency control of the compressor drive was created.