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Radiofrequency (RF) heating with superior properties, like high energy efficiency due to volumetric heating, lower processing time, and greater energy saving has emerged as a potential alternative to the conventional method. RF technology has proven to process food materials with improved physical, chemical, and sensory properties, offering multiple applications in food processing. However, so far, the application of RF heating to the food industries is limited due to non‐uniform temperature distribution and the complexity of food composition. Its use is restricted to lab‐scale research and needs more systematic comprehensive research on a pilot scale and commercial scale. The application of computer simulation on the improvement of design for scale‐up operations is an emerging area. Furthermore, health hazards arising out of the use of high‐frequency radio waves during …