Radio frequency (RF) and microwave (MW) are electromagnetic (EM) waves. In RF and MW heating, which are also called dielectric heating or dielectric loss heating, heat is generated within the products by molecular friction in high-frequency alternating electric fields.
In very simple terms, radio frequency heating of foods arises from the direct conversion of electrical energy to heat within the volume of the food itself. With an electric field alternating at the 27.12 MHz radio frequency, the electric field alternates 27, 120, 000 cycles per second. The energy release resulting from the movement of the molecules and the space charge is displacement causes the material to rapidly heat throughout.
The rapid heating method of RF offers considerable advantages over conventional slow heating processes, rendering significant applications in different food products. The physical factors such as shape, geometry and product position, as well as dielectric properties, are the fundamental factors that affect the RF heating systems.
Radio frequency heating in food process
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