Emerging Technologies for Food Processing, 2nd Edition

Chapter 21

Radio-Frequency Processing

Valérie Orsat,  and G.S. Vijaya Raghavan     Bioresource Engineering Department, Macdonald Campus of McGill University, Ste-Anne de Bellevue, QC, Canada

Abstract

Radio-frequency (RF) dielectric heating/drying has been used in various industrial applications for many years, especially in wood, textile, and some food industry processes. Since dielectric heating transfers energy directly to the product (volumetric heating), applications of RF present obvious advantages over other conventional techniques (reduction in processing time and space, improvement in product quality, etc.). The principal challenge that requires attention for the adoption of RF applications is the nonuniform heating caused by variations in ...