The Science Behind Radio Frequency Heating

The unique structure of the “polar” water molecule is the basis for the thermal response of water when subjected to an alternating RF energy field. In a Radio Frequency Pasteurization System, the RF generator creates an alternating electric field between two electrodes, above and below the conveyor. This alternating electric field causes the product to heat rapidly and uniformly throughout the entire thickness of the product, whether it is bagged or loose on a troughed conveyor.

Radio Frequency Heating Safety and Regulatory Status

RF heating is a thermal process caused by a non-ionizing electromagnetic form of energy, similar to an FM radio transmitter.

The U.S. Department of Agriculture (USDA) does not view the RF thermal process as an added ingredient. Therefore, an organic product treated with RF can carry the “certified organic” label.

Additionally, the U.S. Food and Drug Administration (FDA) does not view the RF thermal process as invalidating the application of “natural” on the label. In contrast, irradiation is considered an additive and therefore requires approval and special labeling.  

Benefits of RF Pasteurization for Dry Ingredients

RF volumetric heating means there is no temperature differential from the surface to the center of a product, and no prolonged soak time that could be damaging to protein functionality. A short heating cycle allows the product to maintain protein functionality and other organoleptic and nutritional qualities. Additionally, the rapid temperature rise reduces the ability of microbes to adjust to and resist high temperatures.