Description
Radio frequency drying uses electromagnetic waves to quickly heat and dry food, preserving its color, texture, and nutritional value.
Technical
Radio frequency drying involves applying radio frequency energy to the food, causing the water molecules to vibrate and generate heat, reaching temperatures up to 100°C (212°F) and preserving the food's nutritional value. The process can help reduce the risk of bacterial contamination and extend the shelf life of the food.
Science
Primary Reaction
Dielectric heating
Sensory Profile
Aroma ()
NeutralPreservedMildly toastedCleanSubtle warmth
Origin & History
Civilization
Western civilization
Era