Radio frequency treatment of foods: Review of recent advances

Radio frequency (RF) heating is a technology on which quite a number of publications have emerged in recent years. The current paper reviews the history of this form of heating and introduces the basic principle of this technology including how it is applied and how it differs from other forms of heating. Recent literature on RF heating applications is examined, highlighting the impact of this form of heating on general quality aspects of foods. An understanding of physical characteristics which influence food heating including geometry, shape, product position and dielectric properties is extremely important in the design of RF heating systems and recent publications in these areas are discussed in addition to the most recent developments on mathematical modelling. In the final section the authors give their opinion on future trends and prospects for this form of heating.