1932

Abstract

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 conventional methods in industrial drying and frozen food thawing, more research is needed to make it applicable for food safety applications because of its complex heating mechanism. This review provides comprehensive information regarding RF-heating history, mechanism, fundamentals, and applications that have already been fully developed or are still under research. The application of mathematical modeling as a useful tool in RF food processing is also reviewed in detail. At the end of the review, we summarize the active research groups in the RF food thermal-processing field, and address the current problems that still need to be overcome.

Loading

Article metrics loading...

/content/journals/10.1146/annurev-food-041715-033038
2018-03-25
2024-03-29
Loading full text...

Full text loading...

/deliver/fulltext/food/9/1/annurev-food-041715-033038.html?itemId=/content/journals/10.1146/annurev-food-041715-033038&mimeType=html&fmt=ahah

Literature Cited

  1. Ahmed J, Ramaswamy HS, Alli I, Raghavan VGS. 2007. Protein denaturation, rheology, and gelation characteristics of radio-frequency heated egg white dispersions. Int. J. Food Prop. 10:145–61 [Google Scholar]
  2. Alfaifi B, Tang J, Jiao Y, Wang SJ, Rasco B. et al. 2014. Radio frequency disinfestation treatments for dried fruit: model development and validation. J. Food Eng. 120:268–76 [Google Scholar]
  3. Armstrong JW, Tang J, Wang S. 2009. Thermal death kinetics of Mediterranean, Malaysian, melon, and oriental fruit fly (Diptera: Tephritidae) eggs and third instars. J. Econ. Entomol. 102:2522–32 [Google Scholar]
  4. Awuah GB, Ramaswamy HS, Economides A, Mallikarjunan K. 2005. Inactivation of Escherichia coli K-12 and Listeria innocua in milk using radio frequency (RF) heating. Innov. Food Sci. Emerg. Technol. 6:4396–402 [Google Scholar]
  5. Awuah GB, Ramaswamy Hosahalli S, Tang J. 2014. Radio Frequency Heating in Food Processing: Principles and Applications Boca Raton, FL: CRC Press
  6. Boreddy SR, Subbiah J. 2016. Temperature and moisture dependent dielectric properties of egg white powder. J. Food Eng. 168:60–67 [Google Scholar]
  7. Brunton NP, Lyng JG, Li W, Cronin D, Morgan D, McKenna B. 2005. Effect of radio frequency (RF) heating on the texture, colour and sensory properties of a comminuted pork meat product. Food Res. Int. 38:3337–44 [Google Scholar]
  8. Byrne B, Lyng JG, Dunne G, Bolton DJ. 2010. Radio frequency heating of comminuted meats—considerations in relation to microbial challenge studies. Food Control 21:2125–31 [Google Scholar]
  9. Casals C, Vinas I, Landl A, Picouet P, Torres R, Usall J. 2010. Application of radio frequency heating to control brown rot on peaches and nectarines. Postharvest Biol. Technol. 58:3218–24 [Google Scholar]
  10. Chan TV, Tang J, Younce F. 2004. 3-Dimensional numerical modeling of an industrial radio frequency heating system using finite elements. J. Microw. Power Electromagn. Energy 39:287–105 [Google Scholar]
  11. Chen L, Huang Z, Wang K, Li W, Wang S. 2016. Simulation and validation of radio frequency heating with conveyor movement. J. Electromagn. Waves Appl. 30:4473–91 [Google Scholar]
  12. Dev SRS, Kannan S, Gariepy Y, Raghavan VGS. 2012. Optimization of radiofrequency heating of in-shell eggs through finite element modeling and experimental trials. Prog. Electromagn. Res. B 45:203–22 [Google Scholar]
  13. Electron. Code Fed. Regul. (ECFR). 2017. Industrial, scientific and medical equipment: operating frequencies. 47 CFR §18.301. https://www.ecfr.gov/cgi-bin/text-idx?SID=80fd10dce26d52c6cc69567136c8f684&mc=true&node=pt47.1.18&rgn=div5#se47.1.18_1301
  14. Farag KW, Duggan E, Morgan DJ, Cronin DA, Lyng JG. 2009. A comparison of conventional and radio frequency defrosting of lean beef meats: effects on water binding characteristics. Meat Sci 83:2278–84 [Google Scholar]
  15. Farag KW, Lyng JG, Morgan DJ, Cronin DA. 2008. A comparison of conventional and radio frequency tempering of beef meats: effects on product temperature distribution. Meat Sci 80:2488–95 [Google Scholar]
  16. Gao M, Tang J, Johnson JA, Wang S. 2012. Dielectric properties of ground almond shells in the development of radio frequency and microwave pasteurization. J. Food Eng. 112:4282–87 [Google Scholar]
  17. Gao M, Tang J, Villa-Rojas R, Wang Y, Wang S. 2011. Pasteurization process development for controlling Salmonella in in-shell almonds using radio frequency energy. J. Food Eng. 104:2299–306 [Google Scholar]
  18. Geveke DJ, Brunkhorst C. 2003. Inactivation of Saccharomyces cerevisiae with radio frequency electric fields. J Food Prot 66:91712–15 [Google Scholar]
  19. Geveke DJ, Brunkhorst C. 2004. Inactivation of Escherichia coli in apple juice by radio frequency electric fields. J. Food Sci. 69:3E134–38 [Google Scholar]
  20. Geveke DJ, Brunkhorst C. 2008. Radio frequency electric fields inactivation of Escherichia coli in apple cider. J. Food Eng. 85:2215–21 [Google Scholar]
  21. Geveke DJ, Brunkhorst C, Fan XT. 2007. Radio frequency electric fields processing of orange juice. Innov. Food Sci. Emerg. Technol. 8:4549–54 [Google Scholar]
  22. Geveke DJ, Gurtler J, Zrang HQ. 2009. Inactivation of Lactobacillus plantarum in apple cider, using radio frequency electric fields. J. Food Prot. 72:3656–61 [Google Scholar]
  23. Geveke DJ, Kozempel M, Scullen OJ, Brunkhorst C. 2002. Radio frequency energy effects on microorganisms in foods. Innov. Food Sci. Emerg. Technol. 3:133–38 [Google Scholar]
  24. Guan D, Cheng M, Wang Y, Tang J. 2004. Dielectric properties of mashed potatoes relevant to microwave and radio-frequency pasteurization and sterilization processes. J. Food Sci. 69:1E30–37 [Google Scholar]
  25. Guo Q, Piyasena P, Mittal GS, Si W, Gong J. 2006. Efficacy of radio frequency cooking in the reduction of Escherichia coli and shelf stability of ground beef. Food Microbiol 23:2112–18 [Google Scholar]
  26. Guo W, Wang S, Tiwari G, Johnson JA, Tang J. 2010. Temperature and moisture dependent dielectric properties of legume flour associated with dielectric heating. LWT Food Sci. Technol. 43:2193–201 [Google Scholar]
  27. Ha JW, Kim SY, Ryu SR, Kang DH. 2013. Inactivation of Salmonella enterica serovar Typhimurium and Escherichia coli O157:H7 in peanut butter cracker sandwiches by radio-frequency heating. Food Microbiol 34:1145–50 [Google Scholar]
  28. Holland JM. 1963. High frequency baking Presented at Annu. Meet. Biscuit Cracker Manuf. Assoc., , 38th.
  29. Holland JM. 1966. High frequency baking Presented at Annu. Meet. Biscuit Cracker Manuf. Assoc., , 41st.
  30. Hou L, Hou JC, Li ZX, Johnson JA, Wang SJ. 2015. Validation of radio frequency treatments as alternative non-chemical methods for disinfesting chestnuts. J. Stored Prod. Res. 63:75–79 [Google Scholar]
  31. Hou L, Johnson JA, Wang S. 2016. Radio frequency heating for postharvest control of pests in agricultural products: a review. Postharvest Biol. Technol. 113:106–18 [Google Scholar]
  32. Huang Z, Marra F, Wang SJ. 2016.a A novel strategy for improving radio frequency heating uniformity of dry food products using computational modeling. Innov. Food Sci. Emerg. Technol. 34:100–11 [Google Scholar]
  33. Huang Z, Zhang B, Marra F, Wang SJ. 2016.b Computational modeling of the impact of polystyrene containers on radio frequency heating uniformity improvement for dried soybeans. Innov. Food Sci. Emerg. Technol. 33:365–80 [Google Scholar]
  34. Izadifar M, Baik OD. 2008. Dielectric properties of a packed bed of the rhizome of P. peltatum with an ethanol/water solution for radio frequency–assisted extraction of podophyllotoxin. Biosyst. Eng. 100:3376–88 [Google Scholar]
  35. Jeong SG, Kang DH. 2014. Influence of moisture content on inactivation of Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium in powdered red and black pepper spices by radio-frequency heating. Int. J. Food Microbiol. 176:15–22 [Google Scholar]
  36. Jiao S, Johnson JA, Tang J, Tiwari G, Wang S. 2011. Dielectric properties of cowpea weevil, black eyed peas and mung beans with respect to the development of radio frequency heat treatments. Biosyst. Eng. 108:3280–91 [Google Scholar]
  37. Jiao S, Johnson JA, Tang J, Wang S. 2012. Industrial-scale radio frequency treatments for insect control in lentils. J. Stored Prod. Res. 48:143–48 [Google Scholar]
  38. Jiao S, Zhu D, Deng Y, Zhao Y. 2016. Effects of hot air–assisted radio frequency heating on quality and shelf-life of roasted peanuts. Food Bioprocess Technol 9:2308–19 [Google Scholar]
  39. Jiao Y, Shi HJ, Tang JM, Li F, Wang SJ. 2015. Improvement of radio frequency (RF) heating uniformity on low moisture foods with polyetherimide (PEI) blocks. Food Res. Int. 74:106–14 [Google Scholar]
  40. Jiao Y, Tang J, Wang SJ. 2014. A new strategy to improve heating uniformity of low moisture foods in radio frequency treatment for pathogen control. J. Food Eng. 141:128–38 [Google Scholar]
  41. Jumah R. 2005. Modelling and simulation of continuous and intermittent radio frequency–assisted fluidized bed drying of grains. Food Bioprod. Process. 83:C3203–10 [Google Scholar]
  42. Kim J, Park JW, Park S, Choi DS, Choi SR. et al. 2016. Study of radio frequency thawing for cylindrical pork sirloin. J. Biosyst. Eng. 41:2108–15 [Google Scholar]
  43. Kim SY, Sagong HG, Choi SH, Ryu S, Kang DH. 2012. Radio-frequency heating to inactivate Salmonella Typhimurium and Escherichia coli O157:H7 on black and red pepper spice. Int. J. Food Microbiol. 153:1–2171–75 [Google Scholar]
  44. Kostaropoulos AE, Saravacos GD. 1997. Thermal diffusivity of granular and porous foods at low moisture content. J. Food Eng. 33:1–2101–9 [Google Scholar]
  45. Lagunas-Solar MC, Zeng NX, Essert TK, Truong TD, Piña C. et al. 2005. Disinfection of fishmeal with radiofrequency heating for improved quality and energy efficiency. J. Sci. Food Agric. 85:132273–80 [Google Scholar]
  46. Laycock L, Piyasena P, Mittal GS. 2003. Radio frequency cooking of ground, comminuted and muscle meat products. Meat Sci 65:3959–65 [Google Scholar]
  47. Liu Q, Zhang M, Xu BG, Fang ZX, Zheng DD. 2015. Effect of radio frequency heating on the sterilization and product quality of vacuum packaged Caixin. Food Bioprod. Process. 95:47–54 [Google Scholar]
  48. Liu S, Ozturk S, Xu J, Kong F, Gray P. et al. 2018. Microbial validation of radio frequency pasteurization of wheat flour by inoculated pack studies. J. Food Eng. 217:68–74 [Google Scholar]
  49. Liu Y, Tang J, Mao Z, Mah J-H, Jiao S, Wang S. 2011. Quality and mold control of enriched white bread by combined radio frequency and hot air treatment. J. Food Eng. 104:4492–98 [Google Scholar]
  50. Llave Y, Terada Y, Fukuoka M, Sakai N. 2014. Dielectric properties of frozen tuna and analysis of defrosting using a radio-frequency system at low frequencies. J. Food Eng. 139:1–9 [Google Scholar]
  51. Luechapattanaporn K, Wang Y, Wang J, Al-Holy M, Kang DH. et al. 2004. Microbial safety in radio-frequency processing of packaged foods. J. Food Sci. 69:7M201–6 [Google Scholar]
  52. Luechapattanaporn K, Wang YF, Wang J, Tang J, Hallberg LM, Dunne CP. 2005. Sterilization of scrambled eggs in military polymeric trays by radio frequency energy. J. Food Sci. 70:4E288–94 [Google Scholar]
  53. Lyng JG, Cronin DA, Brunton NP, Li W, Gu X. 2007. An examination of factors affecting radio frequency heating of an encased meat emulsion. Meat Sci 75:3470–79 [Google Scholar]
  54. Manzocco L, Anese M, Nicoli MC. 2008. Radiofrequency inactivation of oxidative food enzymes in model systems and apple derivatives. Food Res. Int. 41:101044–49 [Google Scholar]
  55. Margulies S. 1983. Force on a dielectric slab inserted into a parallel-plate capacitor. Am. Assoc. Phys. Teach. 52:6515–18 [Google Scholar]
  56. Marra F, Lyng J, Romano V, McKenna B. 2007. Radio-frequency heating of foodstuff: solution and validation of a mathematical model. J. Food Eng. 79:3998–1006 [Google Scholar]
  57. Mermelstein N. 1998. Microwave and radio frequency drying. Food Technol 52:84–86 [Google Scholar]
  58. Metaxas AC. 1996. Foundations of Electroheat: A Unified Approach New York: Wiley
  59. Michael M, Phebus RK, Thippareddi H, Subbiah J, Birla SL, Schmidt KA. 2014. Validation of radio-frequency dielectric heating system for destruction of Cronobacter sakazakii and Salmonella species in nonfat dry milk. J. Dairy Sci. 97:127316–24 [Google Scholar]
  60. Mitcham EJ, Veltman RH, Feng X, de Castro E, Johnson JA. et al. 2004. Application of radio frequency treatments to control insects in in-shell walnuts. Postharvest Biol. Technol. 33:193–100 [Google Scholar]
  61. Monzon M, Biasi B, Wang SJ, Tang J, Hallman G, Mitcham E. 2004. Radio frequency heating of persimmon and guava fruit as an alternative quarantine treatment. Hortscience 39:4879 [Google Scholar]
  62. Moyer JC, Stotz E. 1947. The blanching of vegetables by electronics. Food Technol 1:252–57 [Google Scholar]
  63. Nagaraj G, Singh R, Hung YC, Mohan A. 2015. Effect of radio-frequency on heating characteristics of beef homogenate blends. LWT Food Sci. Technol. 60:1372–76 [Google Scholar]
  64. Nelson SO. 1996. Review and assessment of radio-frequency and microwave energy for stored-grain insect control. Trans. ASAE 39:41475–84 [Google Scholar]
  65. Nelson SO, Lu CY, Beuchat LR, Harrison MA. 2002. Radio-frequency heating of alfalfa seed for reducing human pathogens. Trans. ASAE 45:61937–42 [Google Scholar]
  66. Orsat V, Bai L, Raghavan G, Smith J. 2004. Radio-frequency heating of ham to enhance shelf-life in vacuum packaging. J. Food Process Eng. 27:4267–83 [Google Scholar]
  67. Ozturk S, Kong FB, Trabelsi S, Singh RK. 2016. Dielectric properties of dried vegetable powders and their temperature profile during radio frequency heating. J. Food Eng. 169:91–100 [Google Scholar]
  68. Pan L, Jiao S, Gautz L, Tu K, Wang S. 2012. Coffee bean heating uniformity and quality as influenced by radio frequency treatments for postharvest disinfestations. Trans. ASAE 55:62293–300 [Google Scholar]
  69. Porterfield JG, Wright ME. 1971. Heating and drying peanuts with radio-frequency energy. Trans. ASAE 14:4629–33 [Google Scholar]
  70. Proctor BE, Goldblith SA. 1948. Radar energy for rapid food cooking and blanching, and its effect on vitamin content. Food Technol 2:95–104 [Google Scholar]
  71. Rice J. 1993. RF technology sharpens bakery's competitive edge. Food Process 6:18–24 [Google Scholar]
  72. Romano V, Marra F. 2008. A numerical analysis of radio frequency heating of regular shaped foodstuff. J. Food Eng. 84:3449–57 [Google Scholar]
  73. Schlisselberg DB, Kier E, Kalily E, Kisluk G, Karniel O, Yaron S. 2013. Inactivation of foodborne pathogens in ground beef by cooking with highly controlled radio frequency energy. Int. J. Food Microbiol. 160:3219–26 [Google Scholar]
  74. Schuster-Gajzago I, Kiszter AK, Toth-Markus M, Bardth A, Markus-Bednarik A, Czukor B. 2006. The effect of radio frequency heat treatment on nutritional and colloid-chemical properties of different white mustard (Sinapis alba L.) varieties. Innov. Food Sci. Emerg. Technol. 7:1–274–79 [Google Scholar]
  75. Shrestha B, Yu D, Baik OD. 2013. Elimination of Cryptolestes ferrungineus S. in wheat by radio frequency dielectric heating at different moisture contents. Prog. Electromagn. Res. 139:517–38 [Google Scholar]
  76. Sisquella M, Casals C, Picouet P, Vinas I, Torres R, Usall J. 2013. Immersion of fruit in water to improve radio frequency treatment to control brown rot in stone fruit. Postharvest Biol. Technol. 80:31–36 [Google Scholar]
  77. Sisquella M, Vinas I, Picouet P, Torres R, Usall J. 2014. Effect of host and Monilinia spp. variables on the efficacy of radio frequency treatment on peaches. Postharvest Biol. Technol. 87:6–12 [Google Scholar]
  78. Syamaladevi RM, Tadapaneni RK, Xu J, Villa-Rojas R, Tang JM. et al. 2016.a Water activity change at elevated temperatures and thermal resistance of Salmonella in all purpose wheat flour and peanut butter. Food Res. Int. 81:163–70 [Google Scholar]
  79. Syamaladevi RM, Tang JM, Villa-Rojas R, Sablani S, Carter B, Campbell G. 2016.b Influence of water activity on thermal resistance of microorganisms in low-moisture foods: a review. Compr. Rev. Food Sci. Food Saf. 15:2353–70 [Google Scholar]
  80. Tadapaneni RK, Syamaladevi RM, Villa-Rojas R, Tang J. 2017. Design of a novel test cell to study the influence of water activity on the thermal resistance of Salmonella in low-moisture foods. J. Food Eng. 208:48–56 [Google Scholar]
  81. Tang J, Ikediala JN, Wang S, Hansen JD, Cavalieri RP. 2000. High-temperature-short-time thermal quarantine methods. Postharvest Biol. Technol. 21:1129–45 [Google Scholar]
  82. Tang X, Cronin DA, Brunton NP. 2005. The effect of radio frequency heating on chemical, physical and sensory aspects of quality in turkey breast rolls. Food Chem 93:11–7 [Google Scholar]
  83. Tiwari G, Wang S, Tang J, Birla SL. 2011. Computer simulation model development and validation for radio frequency (RF) heating of dry food materials. J. Food Eng. 105:148–55 [Google Scholar]
  84. Uemura K, Takahashi C, Kobayashi I. 2010. Inactivation of Bacillus subtilis spores in soybean milk by radio-frequency flash heating. J. Food Eng. 100:4622–26 [Google Scholar]
  85. Uemura K, Takahashi C, Kobayashi I. 2014. Inactivation of enzymes in packed miso paste by radio-frequency heating. J. Jpn. Soc. Food Sci. Technol. 61:295–99 [Google Scholar]
  86. Ukuku DO, Geveke DJ. 2012. Effect of thermal and radio frequency electric fields treatments on Escherichia coli bacteria in apple juice. J. Microb. Biochem. Technol. 4:376–81 [Google Scholar]
  87. Uyar R, Bedane TF, Erdogdu F, Palazoglu TK, Farag KW, Marra F. 2015. Radio-frequency thawing of food products: a computational study. J. Food Eng. 146:163–71 [Google Scholar]
  88. Villa-Rojas R, Tang J, Wang SJ, Gao MX, Kang DH. et al. 2013. Thermal inactivation of Salmonella Enteritidis PT 30 in almond kernels as influenced by water activity. J. Food Prot. 76:126–32 [Google Scholar]
  89. Villa-Rojas R, Zhu MJ, Marks BP, Tang J. 2017. Radiofrequency inactivation of Salmonella Enteritidis PT 30 and Enterococcus faecium in wheat flour at different water activities. Biosyst. Eng. 156:7–16 [Google Scholar]
  90. Von Hippel AR. 1954. Dielectrics and Waves New York: Wiley
  91. Wang J, Olsen RG, Tang JM, Tang ZW. 2008. Influence of mashed potato dielectric properties and circulating water electric conductivity on radio frequency heating at 27 Mhz. J. Microw. Power Electromagn. Energy 42:231–46 [Google Scholar]
  92. Wang S, Ikediala JN, Tang J, Hansen JD, Mitcham E, Mao R. 2001. Radio frequency treatments to control codling moth in in-shell walnuts. Postharvest Biol. Technol. 22:29–38 [Google Scholar]
  93. Wang S, Johnson JA, Hansen JD, Tang J. 2009. Determining thermotolerance of fifth-instar Cydia pomonella (L.) (Lepidoptera: Tortricidae) and Amyelois transitella (Walker) (Lepidoptera: Pyralidae) by three different methods. J. Stored Products 45:184–89 [Google Scholar]
  94. Wang S, Monzon M, Johnson JA, Mitcham EJ, Tang J. 2007.a Industrial-scale radio frequency treatments for insect control in walnuts: I. Heating uniformity and energy efficiency. Postharvest Biol. Technol. 45:2240–46 [Google Scholar]
  95. Wang S, Monzon M, Johnson JA, Mitcham EJ, Tang J. 2007.b Industrial-scale radio frequency treatments for insect control in walnuts: II. Insect mortality and product quality. Postharvest Biol. Technol. 45:2247–53 [Google Scholar]
  96. Wang S, Tang J, Cavalieri RP, Davies DC. 2003.a Differential heating of insects in dried nuts and fruits associated with radio frequency and microwave treatments. Trans. ASAE 46:41175–82 [Google Scholar]
  97. Wang S, Tang J, Johnson JA, Mitcham E, Hansen JD. et al. 2002. Process protocols based on radio frequency energy to control field and storage pests in in-shell walnuts. Postharvest Biol. Technol. 26:3265–73 [Google Scholar]
  98. Wang S, Tang J, Johnson JA, Mitcham E, Hansen JD. et al. 2003.b Dielectric properties of fruits and insect pests as related to radio frequency and microwave treatments. Biosyst. Eng. 85:2201–12 [Google Scholar]
  99. Wang S, Tiwari G, Jiao S, Johnson JA, Tang J. 2010. Developing postharvest disinfestation treatments for legumes using radio frequency energy. Biosyst. Eng. 105:3341–49 [Google Scholar]
  100. Wang Y, Wig TD, Tang J, Hallberg LM. 2003.c Sterilization of foodstuffs using radio frequency heating. J. Food Sci. 68:2539–44 [Google Scholar]
  101. Wang YY, Zhang L, Gao MX, Tang J, Wang SJ. 2014. Pilot-scale radio frequency drying of macadamia nuts: heating and drying uniformity. Dry. Technol. 32:91052–59 [Google Scholar]
  102. Yang J, Zhao Y, Wells JH. 2003. Computer simulation of capacitive radio frequency (RF) dielectric heating on vegetable sprout seeds. J. Food Process Eng. 26:3239–63 [Google Scholar]
  103. Zhang L, Lyng JG, Brunton NP. 2004. Effect of radio frequency cooking on the texture, colour and sensory properties of a large diameter comminuted meat product. Meat Sci 68:2257–68 [Google Scholar]
  104. Zhang L, Lyng JG, Brunton NP. 2006. Quality of radio frequency heated pork leg and shoulder ham. J. Food Eng. 75:2275–87 [Google Scholar]
  105. Zhang S, Zhou LY, Ling B, Wang SJ. 2016. Dielectric properties of peanut kernels associated with microwave and radio frequency drying. Biosyst. Eng. 145:108–17 [Google Scholar]
  106. Zhao YY, Flugstad B, Kolbe E, Park JW, Wells JH. 2000. Using capacitive (radio frequency) dielectric heating in food processing and preservation: a review. J. Food Process Eng. 23:125–55 [Google Scholar]
  107. Zhou L, Ling B, Zheng A, Zhang B, Wang S. 2015. Developing radio frequency technology for postharvest insect control in milled rice. J. Stored Prod. Res. 62:22–31 [Google Scholar]
  108. Zhu XH, Guo WC, Jia YP. 2014. Temperature-dependent dielectric properties of raw cow's and goat's milk from 10 to 4,500 MHz relevant to radio-frequency and microwave pasteurization process. Food Bioprocess Technol 7:61830–39 [Google Scholar]
/content/journals/10.1146/annurev-food-041715-033038
Loading
/content/journals/10.1146/annurev-food-041715-033038
Loading

Data & Media loading...

  • Article Type: Review Article
This is a required field
Please enter a valid email address
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error