Radio-frequency heating of heterogeneous food - Meat lasagna

► This research studied using radio-frequency (RF) energy to process meat lasagna as shelf-stable food in large containers. ► Direct measurements in a pilot unit revealed small temperature differences in meatballs, mozzarella cheese and sauce. ► Simulation suggested that adequate heat transfer reduced differential heating. ► Thus, RF heating can be used to process shelf-stable pre-packaged heterogeneous foods and retain product quality.