Description
Radio‑frequency heating uses high‑frequency electromagnetic fields to generate internal dielectric heating for rapid, uniform temperature rise in foods.
Technical
The process relies on dipolar rotation of water molecules in the presence of an alternating electric field, producing heat proportional to the dielectric loss factor. This localized heating can cause moisture migration, leading to surface drying while preserving interior moisture. The rapid temperature rise reduces microbial load while minimizing thermal damage to proteins and nutrients.
Science
Primary Reaction
Dielectric heating via dipolar rotation of water molecules
Sensory Profile
Aroma ()
neutralcookeddryroastedsavory
Origin & History
Civilization
United States
Era