Dr. Viktória Zsom-Muha - MATE Research
Overview
Viktória Zsom-Muha focuses her skills as a graduated food engineer using modern and innovative raw material testing methods. She gained relevant experience in non-destructive texture analysis of horticultural products and performs her research activities in the area of different storage conditions' effects on the quality of fruits and vegetables. Another area of her work is the application of ultrasonic technologies in the food industry. Her research focuses on increasing the efficiency of canning processes, especially on accelerating the soaking process of dry products using ultrasound. In her recent studies, she not just analyzes the practical benefits of the technology, but also examines the physical and chemical effects of the treatments, promoting the introduction of more modern and energy-efficient processing methods.
Research keywords:
Publications
The research topic focuses on non-destructive quality testing of vegetables and fruits, as well as exploring the effects of different storage conditions. The aim of the research activity is to determine the optimal storage parameters helping to preserve nutritional values and increase shelf life in the entire supply chain.
Zsom-Muha, V., Nguyen, L. L. P., Baranyai, L., Hitka, G., Horváth-Mezőfi, Z., Szabó, G., & Zsom, T. (2021). An attempt to the nondestructive investigation of photo-induced potato postharvest quality degradation–Preliminary results. Progress in Agricultural Engineering Sciences, 17(S1), 99-109. https://doi.org/10.1556/446.2021.30012
Zsom, T., Zsom-Muha, V., Le Nguyen, L. P., Nagy, D., Hitka, G., Polgári, P., & Baranyai, L. (2021). Nondestructive detection of low temperature induced stress on postharvest quality of kápia type sweet pepper. Progress in Agricultural Engineering Sciences, 16(S2), 173-186. https://doi.org/10.1556/446.2020.20019
The research topic aims to obtain detailed knowledge of ultrasound-assisted soaking processes for dry crops. The studies include the analysis of the effects of different ultrasound parameters on raw materials. The main goal is to shorten the time required to process dry crops, while exploring the impact of physical and chemical changes during treatment on the quality of the final product.
Lukacs, M., Somogyi, T., Mukite, B. M., Vitális, F., Kovacs, Z., Rédey, Á., Stefaniga, T., Zsom, T., Kiskó, G., & Zsom-Muha, V. (2025). Investigation of the Ultrasonic Treatment-Assisted Soaking Process of Different Red Kidney Beans and Compositional Analysis of the Soaking Water by NIR Spectroscopy. Sensors, 25(2), 313. https://doi.org/10.3390/s25020313
Somogyi, T., Lukacs, M., Mukite, M., Vitalis, F., Stefanovits-Banyai, E., Felföldi, J., ... & Zsom-Muha, V. (2025). Ultrasound assisted bean soaking analysis by NIR spectroscopy. LWT, 215, 117145. https://doi.org/10.1016/j.lwt.2024.117145
Projects
