ABSTRACT
Radio frequency heating forms part of a group of innovative techniques based on electromagnetic heating (e.g., infrared and microwave) and other nonthermal methods (e.g., high-pressure, pulsed electric, and ultrasonic waves) that have the potential of providing high-quality food products. In recent years, these alternatives to conventional processing methods have been explored in order to enhance the quality of value-added foods, in specic, that are heat sensitive. In addition, these alternatives are opening new doors and offering opportunities for new product development (Awuah et al., 2005). Radio frequency cooking is a technique based on electro-technologies, such as ohmic heating or microwave dielectric heating (Piyasena and Dussault 2003). Unlike other heat-transfer modes, radio frequency cooking heats foods directly through energy conversion, from electrical energy to heat (Rowley, 2001). Energy conversion occurs within the food itself and heat is absorbed directly by the food. In other words, radio frequency cooking achieves high-energy efciency and uniform cooking. Also, it can be used to reduce high levels of microbial contamination and improve food quality (Orsat et al., 2001).
