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Radio-Frequency Applications for Food Processing and Safety.
Yang Jiao1,2, Juming Tang2, Yifen Wang1,3
1Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Annual Review of Food Science and Technology
|January 4, 2018
Summary
Radio-frequency (RF) heating offers advantages for food processing like drying and thawing. Further research into its complex mechanisms is needed for wider food safety applications.
Area of Science:
- Food Science and Technology
- Electromagnetics
- Thermal Processing
Background:
- Radio-frequency (RF) heating is a thermal processing technology with growing applications in the food industry.
- RF heating presents unique advantages over conventional methods for industrial drying and frozen food thawing.
- Its complex heating mechanism necessitates further research for effective food safety applications.
Purpose of the Study:
- To provide a comprehensive review of RF heating in food processing.
- To detail the history, mechanism, fundamentals, and current/researched applications of RF heating.
- To examine the role of mathematical modeling in RF food processing.
Main Methods:
- Literature review of RF heating history, mechanisms, and applications.
- Detailed examination of mathematical modeling in RF food processing.
- Identification of active research groups and challenges in the field.
Main Results:
- RF heating has demonstrated potential in industrial drying and thawing processes.
- Mathematical modeling is a valuable tool for understanding and optimizing RF food processing.
- Several research groups are actively involved in advancing RF thermal processing.
Conclusions:
- RF heating shows promise for various food industry applications.
- Overcoming the complexities of RF heating mechanisms is crucial for expanding its use in food safety.
- Continued research and collaboration are needed to address current challenges in RF food thermal processing.
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