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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Characterization and Interventions for Foodborne Pathogens » Research » Publications at this Location » Publication #416128
Research Project: Validation and Commercialization of Innovative Processing Technologies

Location: Characterization and Interventions for Foodborne Pathogens

Title: Progress in radio frequency (RF) heating for food pasteurization

Author
item FARMANFARMAEE, AZIN - University Of Georgia
item Bermudez-Aguirre, Luz
item KONG, FANBIN - University Of Georgia

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 6/4/2024
Publication Date: 11/21/2024
Citation: Farmanfarmaee, A., Bermudez-Aguirre, L.D., Kong, F. 2024. Progress in radio frequency (RF) heating for food pasteurization. Book Chapter. p. 197-231. https://doi.org/10.1016/B978-0-323-91742-1.00010-6.
DOI: https://doi.org/10.1016/B978-0-323-91742-1.00010-6

Interpretive Summary:

Technical Abstract: The effect of heat on the nutritional content and quality of foods has been widely explored and demonstrated the undesirable changes after strong processing. However, thermal processing is required to ensure the food safety of the product. The search for alternatives to conventional thermal treatment (hot water, steam, or hot air) led to the development of novel technologies. Radio frequency (RF) is one of the novel thermal technologies that uses the thermal and dielectric properties of food to heat the product. RF has been studied in low -, intermediate - and high-moisture foods. This technology offers fast and volumetric heating, allowing an effective microbial inactivation with minimal changes in nutritional value and sensory properties. The main challenge of RF is the heating uniformity in the product.