Radio Frequency Heating of Foods: Principles, Applications and Related Properties—A Review
- 1 October 2003
- journal article
- review article
- Published by Taylor & Francis in Critical Reviews in Food Science and Nutrition
- Vol. 43 (6), 587-606
- https://doi.org/10.1080/10408690390251129
Abstract
Radio frequency (RF) heating is a promising technology for food applications because of the associated rapid and uniform heat distribution, large penetration depth and lower energy consumption. Radio frequency heating has been successfully applied for drying, baking and thawing of frozen meat and in meat processing. However, its use in continuous pasteurization and sterilization of foods is rather limited. During RF heating, heat is generated within the product due to molecular friction resulting from oscillating molecules and ions caused by the applied alternating electric field. RF heating is influenced principally by the dielectric properties of the product when other conditions are kept constant. This review deals with the current status of RF heating applications in food processing, as well as product and system specific factors that influence the RF heating. It is evident that frequency level, temperature and properties of food, such as viscosity, water content and chemical composition affect the dielectric properties and thus the RF heating of foods. Therefore, these parameters should be taken into account when designing a radio frequency heating system for foods.Keywords
This publication has 32 references indexed in Scilit:
- Measurement and Prediction of Dielectric Properties of Biscuit Dough at 27 MhzJournal of Microwave Power and Electromagnetic Energy, 1998
- MEASURING DIELECTRIC PROPERTIES OF HARD REDWINTER WHEAT FROM 1 TO 350 MHZ WITH A FLOW-THROUGH COAXIAL SAMPLE HOLDERTransactions of the ASAE, 1998
- LOW-FREQUENCY DIELECTRIC PROPERTIES OF BIOLOGICAL TISSUES: A REVIEWWITH SOME NEW INSIGHTSTransactions of the ASAE, 1998
- Dielectric studies of added water in poultry meat and scallopsJournal of Food Engineering, 1996
- Radio-Frequency Pasteurization of Sausage Emulsions as a Continuous ProcessJournal of Microwave Power and Electromagnetic Energy, 1991
- Modelling of Dielectrically Assisted DryingJournal of Microwave Power and Electromagnetic Energy, 1991
- RADIO‐FREQUENCY PASTEURIZATION OF CURED HAMSJournal of Food Science, 1970
- Dielectric Relaxation in Glycerol, Propylene Glycol, and n-PropanolThe Journal of Chemical Physics, 1951
- Dielectric Properties of Aqueous Ionic Solutions. Parts I and IIThe Journal of Chemical Physics, 1948
- Dispersion and Absorption in Dielectrics I. Alternating Current CharacteristicsThe Journal of Chemical Physics, 1941