ABSTRACT
Radio frequency (RF) and microwave (MW) are electromagnetic (EM) waves. In RF and MW heating, which are also called dielectric heating or dielectric loss heating, heat is generated within the products by molecular friction in high-frequency alternating electric elds. Because of the unique heating characteristics of dielectric heating compared with conventional heating methods, such as rapid and volumetric heating, EM energy has been applied to many elds. In food-processing applications, dielectric heating has already been successfully applied for drying, baking, and thawing of frozen meat (Richardson, 2001).
