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United States Department of Agriculture

Agricultural Research Service

Title: Radio frequency electric fields as a nonthermal process)

Author
item Geveke, David

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 10/10/2008
Publication Date: 2/27/2011
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.

Interpretive Summary:

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: 8/24/2016
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