During radio frequency (RF) thawing—tempering (defrosting) of frozen food products, some
regions, mostly along the corners and edges, heat—thaw first due to the strong interaction of …

Radio frequency (RF) processing has been widely used for thawing–tempering purposes,
and electric field distribution due to electrode design of the RF systems has significant …

Main goal of optimal thawing is to minimize thawing time with least damage to the quality of
frozen food products. Microwave (MW) and radio frequency (RF) applications have potential …

Thawing of frozen food products without affecting quality attributes at reasonable processing
time is a crucial step in developing industrial-scale processing equipment. Radio frequency …

Conventional thawing processes adopted by food industry are characterized by longer
operation times and food quality losses. Recently, batch and continuous radio-frequency …

To preserve the quality of frozen food products, the main goal of suitable thawing is to cause
the least amount of damage with the shortest possible thawing time. A radiofrequency (RF) …

The radiofrequency (RF) defrosting of tuna (Thunnus maccoyii) was investigated
experimentally and by mathematical modeling using an innovative three-dimensional (3D) …

Radio frequency (RF) heating is a promising technology for food applications because of the
associated rapid and uniform heat distribution, large penetration depth and lower energy …

Radio-frequency (RF) heating, as a thermal-processing technology, has been extending its
applications in the food industry. Although RF has shown some unique advantages over …

In this study, effect of conveyor movement and sample's vertical position on rate and
uniformity of radio frequency tempering was investigated experimentally at a fixed electrode …