ABSTRACT
Frequency Range ...................................................................................473 15.4 Mathematical Simulation of RF Dielectric Heating.............................477
15.4.1 Governing Equations ...............................................................477 15.4.2 Modeling Approach .................................................................479
15.5 Pasteurization and Sterilization of Foodstuffs Using RF Dielectric Heating ...........................................................................481
15.6 Technical Challenges and Energy Efficacy of RF Applications in Foodstuffs ....................................................................485 15.6.1 Radio Frequency Dielectric Breakdown (Arcing)
