Emerging Technologies for Food Processing, 2nd Edition

Chapter 14

Nonthermal Processing By Radio Frequency Electric Fields

Francisco J. Trujillo¹,  and David J. Geveke^2     1School of Chemical Engineering, University of New South Wales, Sydney, New South Wales, Australia     ²U.S. Department of Agriculture, Eastern Regional Research Center, Wyndmoor, PA, USA

Abstract

Radio frequency electric field (RFEF) processing is relatively new and inactivates bacteria in fruit beverages at moderately low temperatures. Key equipment includes a radio frequency power supply and treatment chamber that is capable of applying high electric fields. The process is similar to the pulsed electric field process, except that the power supply is continuous rather than pulsed; therefore, the capital costs may be much lower. ...