Highlights•Controversial results in literature about non-thermal effects of electric
fields.•Unreliable methods and assumptions can compromise results 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 …

The efficacy of radio-frequency (RF) heating to inactivate Salmonella Typhimurium and
Escherichia coli O157: H7 on black and red pepper spice was investigated. A 27.12 MHz RF …

Radio frequency (RF) heating has great potential for achieving rapid and volumetric heating
in foods, providing safe and high-quality food products due to deep penetration depth …

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 …

Recent pathogen incidents have forced food industry to seek for alternative processes in
postharvest pasteurization of agricultural commodities. Radio frequency (RF) heating has …

Radio frequency (RF) energy generates fast and volumetric heating as it penetrates food
materials and converts electromagnetic energy to heat. With these advantages, RF heating …

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 …

Salmonella Enteritidis is a pathogen related to many foodborne outbreaks involving eggs
and egg products. Regulations about whether eggs should be pasteurized are very different …