Abstract
Fresh foods, such as vegetables, fruits, and aquatic products, have high water activity and are highly heat-sensitive. Thermal processing of fresh foods is often employed to extend shelf-life without chemical treatment in order to avoid any chemical residues in the preserved food. Radio frequency (RF) heating is one of the most promising heating methods applicable to fresh foods due to rapid heating, low cost, deep thermal penetration, and possibility of better quality control. This paper reviews the recent literature on applications of RF heating in fresh food processing, including cooking, microorganism reduction, disinfestation, thawing, and blanching. The heating efficiency and product quality of aforementioned applications were further discussed. Moreover, recommendations were made for future research on RF to effectively achieve enhanced thermal processing and reliable scale-up. The present study provides some useful information for the use of RF heating in industry and the future study of RF application in fresh food processing.
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