ABSTRACT
The food industry is in continuous ux to meet market demands for healthy, preservative-free, high-quality, and safe food products. Processing technologies being used to ensure food quality and safety are freezing, thermal processing, sterilization, drying, refrigeration, and the controlled distribution of fresh produce. In some applications, dielectric heating/sterilization can deliver highquality products since electromagnetic waves are able to heat the product 3-5 times faster than conventional sterilization systems (Rosenberg and Bögl 1987). The dielectrically heat-treated product is not temperature-abused due to the reduction in process time, so the food has better overall quality attributes than products processed by other available thermal technologies.
