The market sales of ready-to-use fresh vegetables have grown rapidly in recent decades as
a result of changes in consumer attitudes, especially consumption of fresh-cut lettuce and …

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 …

Dielectric properties (DP) are the main parameters that provide information about how
materials interact with electromagnetic energy during dielectric heating. These properties …

This paper is focused on the effects of radio frequency (RF) heating on the relative activity of
polyphenol oxidase (PPO), weight loss, texture, color, and microstructure of potatoes. The …

Different applications of cold and warm tap water (4° C and 50° C) with and without
chlorination, respectively, in the washing of uncut peeled carrots (Daucus carota L.) were …

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 …

Thermal processing is commonly employed to ensure the quality and extend the shelf‐life of
fruits and vegetables. Radio frequency (RF) heating has been used as a promising …

Radio frequency (RF) treatment is one of the most promising physical disinfestation methods
in agricultural products due to rapid heating, deep penetration depth, and leaving no …

The objective of this study was to determine the synergistic effect of alkaline electrolyzed
water and citric acid with mild heat against background and pathogenic microorganisms on …

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 …