Abstract
In radio frequency (RF) processing, electromagnetic energy is transferred directly to generate heat in a product, similar to microwave processing; however, RF has a longer wavelength than microwaves, resulting in deeper penetration and more uniform heating into the product. The volumetric heat applied in RF heating is a fast and uniform technology. This advantage has encouraged researchers and engineers to continually improve RF efficiency in food processing. This chapter describes the major components of RF processing equipment (power supply, RF generator, applicator, resonator, and sensor). Their roles in RF operation and efficiency are described. Indicators of efficiency are listed as guidelines for testing RF equipment. The design, configuration, and operating conditions of RF equipment are reviewed with emphasis on thawing, tempering, drying, pasteurization, sterilization, baking, and postbaking.
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