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United States Department of Agriculture

Agricultural Research Service

Research Project: PROCESSING INTERVENTION TECHNOLOGIES FOR ENHANCING THE SAFETY AND SECURITY OF FLUID FOODS AND BEVERAGES

Location: Food Safety and Intervention Technologies

Title: Radio frequency electric fields as a nonthermal process

Author
item Geveke, David

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: October 10, 2008
Publication Date: February 27, 2011
Citation: Geveke, D.J. 2011. Radio Frequency Electric Fields as a Nonthermal Process. In: Zhang, H.Q., Barbosa-Canovas, G.V., Balasubramaniam, V.M., Farkas, D., Yuan, J.L., editors. Nonthermal Processing Technologies for Food. Chichester, West Sussex, UK: Wiley-Blackwell. p. 213-221.

Technical Abstract: An overview is presented of the current state of art in microbial inactivation in food products by radio frequency electric fields (RFEF) processing. Critical process parameters determining inactivation are discussed. Some issues are offered that need further investigation in order to commercialize RFEF technology to preserve liquid foods.

Last Modified: 4/17/2014
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