Journal article
Radio-Frequency Applications for Food Processing and Safety
Annual review of food science and technology, Vol.9(1), pp.105-127
03/25/2018
Handle:
https://hdl.handle.net/2376/109650
PMID: 29298100
Abstract
Radio-frequency (RF) heating, as a thermal-processing technology, has been extending its applications in the food industry. Although RF has shown some unique advantages over conventional methods in industrial drying and frozen food thawing, more research is needed to make it applicable for food safety applications because of its complex heating mechanism. This review provides comprehensive information regarding RF-heating history, mechanism, fundamentals, and applications that have already been fully developed or are still under research. The application of mathematical modeling as a useful tool in RF food processing is also reviewed in detail. At the end of the review, we summarize the active research groups in the RF food thermal-processing field, and address the current problems that still need to be overcome.
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Details
- Title
- Radio-Frequency Applications for Food Processing and Safety
- Creators
- Yang Jiao - Department of Biological Systems Engineering, Washington State University, Pullman, Washington 99164-6120, USA; email: jtang@wsu.eduJuming Tang - Department of Biological Systems Engineering, Washington State University, Pullman, Washington 99164-6120, USA; email: jtang@wsu.eduYifen Wang - Department of Biosystems Engineering, Auburn University, Auburn, Alabama 36849-5417, USATony L Koral - Koral Associates, Woodcote, South Oxfordshire RG8 0QE, United Kingdom
- Publication Details
- Annual review of food science and technology, Vol.9(1), pp.105-127
- Academic Unit
- Biological Systems Engineering, Department of
- Publisher
- United States
- Identifiers
- 99900547343201842
- Language
- English
- Resource Type
- Journal article