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 …

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 …

This paper provides an overview of alternatives to conventional thermal treatments and a
review of the literature on fruit-juice processing for three key operations in fruit-juice …

Traditional thermal techniques may cause losses in nutritional quality and phytochemical
contents, and also in physicochemical, rheological, and organoleptic properties of …

The influence of moisture content during radio-frequency (RF) heating on heating rate,
dielectric properties, and inactivation of foodborne pathogens was investigated. The effect of …

Radio-Frequency Heating in Food Processing: Principles and Applications covers the
fundamentals of radio-frequency (RF) heating and the use of RF-heating technologies in …

This book presents the information necessary to design food processing operations and
describes the equipment needed to carry them out in detail. It covers every step in the …

Radio frequency (RF) heating has been explored as a new method for postharvest
pasteurization and disinfestations, but the non-uniform heating problem needs to be solved …

Nostoc sphaeroides is an edible Cyanobacterium which has high nutritional value and is
widely used in dietary supplements and therapeutic products. N. sphaeroides contains …

The USDA-FSIS estimates that pasteurization of all shell eggs in the US would reduce the
annual number of illnesses by more than 110,000. However, less than 3% of shell eggs are …