What You Need to Know
Dielectric heating is a volumetric thermal process that uses high‑frequency electric fields to induce dipole rotation and ionic conduction within food matrices, producing rapid, uniform heating. It enables high‑temperature short‑time pasteurization with minimal thermal damage to nutrients and texture, while potential failure modes such as dielectric breakdown and uneven heating must be carefully managed.
The Science
Primary Reaction
Dipole rotation and ionic conduction generate heat within the food matrix