Critical review of radio-frequency (RF) heating applications in food processing

A Review of Rf Heating

The funadmental aspects of RF heating theory is reviewed and a summary of recent experimental results are given. All frequency regimes are covered, from very low frequency magnetic pumping to electron cyclotron resonance heating.

Fiber-Optic Measurement Systems: Microwave and Radio Frequency Heating Applications

EOAF 12004160 65 66 67 68 69 70 71 Abstract Fiber-optic sensors do not interfere with electromagnetic fields and are commonly used to measure temperature and pressure used in microwave and frequency heating research and applications. This article introduces the physical principles for three different types of commonly used fiber-optic sensors and discusses important parameters to be considered ...

Microwave and Radio Frequency Heating

Sterilization of Foodstuffs Using Radio Frequency Heating

A study was conducted with a pilot-scale sterilization system based on 27-MHz radio frequency (RF) energy to investigate the effectiveness in shortening process time and in improving quality for foods sealed in 6pound military-ration polymeric trays. Chemical marker M-1 was used to evaluate heating uniformity in 20% whey protein gels as a model food, and macaroni and cheese was processed to ass...

RF-DNA: Radio-Frequency Certificates of Authenticity

A certificate of authenticity (COA) is an inexpensive physical object that has a random and unique multidimensional structure S which is hard to near-exactly replicate. An inexpensive device should be able to scan object’s physical “fingerprint,” i.e., obtain a set of features in the form of a multidimensional signal x that pseudo-uniquely represents S. For a given “fingerprint” x and without a...