摘要：Radio frequency process is a novel heating method which has great advantages as providing rapid and uniform heating, high heat penetration into food and having high energy efficiency compared to microwave heating. Radio frequency can be used in thawing of frozen foods, sterilization of ready-to-eat packaged foods, cooking of processed meats, post bake drying of bakery products and blanching of vegetables. Radio frequency identification system (RFID) is used for food safety and traceability applications. Like other dielectric methods, knowledge of dielectric properties of the food material is required. Dielectric properties have been considered as the main features contributing to the interactions between electromagnetic energy and the material during dielectrical heating. Dielectric properties are affected by various factors such as frequency, temperature, moisture content and also by food components.
关键词：Radio frequency; dielectric properties; radio frequency heating
