Applications of Radio Frequency Heating in Food Processing

• Other Authors: Wang, Shaojin (Editor), Li, Rui (Editor)
• Format: Electronic Book Chapter
• Language: English
• Published: Basel MDPI - Multidisciplinary Digital Publishing Institute 2023
• Subjects: Philosophy; tempered fillets; electrode gap; springiness; cohesiveness; resilience; hardness; paddy; rice; hot air drying; radio frequency heating; milling quality; cooking quality; tempering; radio frequency; quality; salmon (Salmo salar); fish; dielectric properties; thermal properties; walnut components; pasteurization; microwave; radiofrequency; heating; energy efficiency; digital twin; wild bitter gourd; ultrasonic extraction; radio frequency (RF); drying; diabetic mice; RF sterilization; beef sausage; heating uniformity; almond kernels; Aspergillus; thermal inactivation kinetics; verification; microstructure; physicochemical properties; digestibility; Wolfiporia cocos; solid-state fermentation; almonds; roasting; aroma; RF heating; superheated water; poached spicy pork slices; sterilization; RTE food; G. stearothermophilus spores; radio frequency drying; finite element method; heat transfer; mass transfer; water vapor concentration; n/a
• Online Access: DOAB: download the publication; DOAB: description of the publication

Radiofrequency (RF) heating has been identified as one potential thermal treatment method with which to replace chemical fumigation and other conventional thermal methods because it is relatively easy to apply and leaves no chemical residues. RF equipment is commercially available today and is commonly used by the baking industry for the final drying of crackers, as well as by other industries. It involves the direct transfer of electromagnetic energy into bulk materials, providing fast and volumetric heating. This Special Issue aims to focus on recent developments in and applications of RF heating in food processing, such as disinfestation, drying, pasteurization, sterilization, temping, and thawing. This Special Issue will provide major methods, research strategies, and protocols used in the development of environmentally friendly food processes based on RF energy.