ABSTRACT
This chapter aims to provide an overview of the principles, applications, and summarized impacts of each method on the aroma and flavor of food products. In addition, in order to give better insight into the merits of each method, the benefits and limitations. The processing of food in order to preserve perishable foods from spoilage goes back to prehistoric times. Thermal processing is the most commonly used technological method, which provides the required microbiological safety for food products. This technique relies on the generation of heat outside the food and its transfer inside by convection and conduction mechanisms. Although microwave technology has considerable advantages for the processing of food, serious drawbacks have been observed. A major disadvantage is non-uniform temperature distribution, which leads to the occurrence of cold and hot spots in the heated food. Among all electro-technologies, radio frequency is considered a unique technique for food processing.
