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New Development in Radio Frequency Heating for Fresh Food Processing: a Review

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Abstract

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.

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Funding

We acknowledge the financial support from the National Key R&D Program of China (Contract No. 2017YFD0400901), Jiangsu Province (China) Agricultural Innovation Project (Contract No. CX(17)2017), National First-class Discipline Program of Food Science and Technology (No. JUFSTR20180205), and Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology (No. FMZ201803); all of which enabled us to carry out this study.

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  1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China

    Chaofan Guo, Arun S. Mujumdar & Min Zhang

  2. Department of Bioresource Engineering, Macdonald Campus, McGill University, Ste. Anne de Bellevue, Quebec, H9X 3V9, Canada

    Arun S. Mujumdar

  3. Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, China

    Min Zhang

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  1. Chaofan Guo
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Guo, C., Mujumdar, A.S. & Zhang, M. New Development in Radio Frequency Heating for Fresh Food Processing: a Review. Food Eng Rev 11, 29–43 (2019). https://doi.org/10.1007/s12393-018-9184-z

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