Fresh foods, such as vegetables, fruits, and aquatic products, have high water activity and are highly heat-sensitive. Thermal processing of fresh foods is often employed to extend shelf-life without chemical treatment in order to avoid any chemical residues in the preserved food. Radio frequency (RF) heating is one of the most promising heating methods applicable to fresh foods due to rapid heating, low cost, deep thermal penetration, and possibility of better quality control. This paper reviews the recent literature on applications of RF heating in fresh food processing, including cooking, microorganism reduction, disinfestation, thawing, and blanching. The heating efficiency and product quality of aforementioned applications were further discussed. Moreover, recommendations were made for future research on RF to effectively achieve enhanced thermal processing and reliable scale-up. The present study provides some useful information for the use of RF heating in industry and the future study of RF application in fresh food processing.

蔬菜，水果和水产品等新鲜食品具有很高的水分活度，并且对热敏感。新鲜食品的热处理通常用于延长货架期，而无需化学处理，以免在腌制食品中残留任何化学残留物。由于快速加热，低成本，深层热渗透以及更好的质量控制的可能性，射频（RF）加热是适用于新鲜食品的最有前途的加热方法之一。本文回顾了有关射频加热在新鲜食品加工中的应用的最新文献，包括烹饪，减少微生物，除虫，解冻和热烫。进一步讨论了上述应用的加热效率和产品质量。此外，针对射频的未来研究提出了一些建议，以有效地实现增强的热处理和可靠的放大。本研究为工业中射频加热的应用以及射频在新鲜食品加工中的应用提供了未来的研究提供了一些有用的信息。