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There are several advanced heating techniques that are based on electromagnetic and electro-technologies including radiative or microwave (MW) dielectric heating, radio-frequency (RF) or capacitive dielectric heating, infrared (IR) heating, ohmic and magnetic induction heating. Unlike conventional systems where heat energy is transferred from a hot medium to a cooler product resulting in large temperature gradients, electro-heating involves the transfer of electromagnetic energy directly into the product, initiating volumetric heating due to frictional interaction between water molecules and charged ions (i.e., heat is generated within the product). Provides basic principles and mechanisms of electromagnetic heating and microwaveExplores microwave and radio-frequency (RF) effects on quality and nutrients in foodsBrings Commercial applications of microwave and RF heating for pasteurization and sterilization of foods and beverages
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