Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXIX, Issue 1
Written by Amalia Carmen MITELUȚ, Georgiana APOSTOL, Elisabeta Elena POPA, Mihaela GEICU-CRISTEA, Mihaela DRĂGHICI, Paul-Alexandru POPESCU, Mona Elena POPA
The quest for innovative processing solutions that meet both food safety and quality standards and sustainability goals (in terms of processing, preservation, and consumption) has led to a growing interest in technologies like radiofrequency (RF) technology. Although the mechanisms behind this technology have been thoroughly explained and are well-documented in the literature, and its advantages for industrial applications are recognized in several studies, the widespread adoption of RF technology for various agri-food products thermic treatment, remains limited due to unsolved issues. One of the main challenges in applying RF technology on a large scale is the need to adapt equipment and technology according to the specific characteristics of the product (e.g. raw material, finished product, liquid, semi-liquid, solid, packaged, unpackaged) and the intended purpose (e.g., processing, preservation, sanitization). This paper aims to review recent findings in this area, highlighting both the benefits and challenges of RF technology application for different food products thermal processing. Addressing these challenges requires continued scientific research in various directions within this field.
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