Description
Dielectric heating uses high‑frequency electric fields to volumetrically heat foods, enabling rapid, uniform pasteurization.
Technical
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.
Science
Primary Reaction
Dipole rotation and ionic conduction generate heat within the food matrix
Sensory Profile
Aroma ()
neutralslight metalliccookedcleansterile
Origin & History
Civilization
Japanese
Era