Microwave and Radio Frequency Processing

Abstract

SCOPE OF DELIVERABLES: The use of microwave and radio frequencies to heat food for commercial pasteurization and sterilization in order to enhance microbial safety is discussed here. Although not under FDA regulations, use of microwave technology to enhance microbial food safety in the home is also discussed briefly. Mechanisms of heating food and destroying pathogens, and the validation of industrial processes are also discussed, followed by conjecture on handling deviations during industrial processing. This document summarizes information obtained through published literature and personal contacts with industry, academia, and government. Although radio frequency is covered whenever possible, very little information on radio frequency heating for commercial pasteurization or sterilization of food is available in the published literature and no commercial facility for this purpose could be located. The microbial inactivation mechanisms of radio frequency heating are also quite similar to those of microwave heating. Thus, this document refers mostly to microwave processing with the implicit assumption that the principles are generally applicable to radio frequency. Specific information on radio frequency is included whenever available.