Review on Utilization of Radio Frequency Pasteurization on Different Raw Food

Sakshi Manoj Desai

Abstract: Recent analysis indicate that certain micro organism can survive at minimum moisture containing food for example various food powders, and ready to eat food mixes. To overcome from this Radio frequency pasteurization is an answer to them. Radio frequency pasteurization is used as an alternative for pasteurization technology in food processing industry. Especially for those who have minimum moisture content. The principle behind radio frequency pasteurization is dielectric heating of food material. It is low cost, have rapid heating power and have deep thermal penetration capacity causes better quality and extend the shelf life of food product. In this review paper various raw food material for example corn grains, black pepper, almonds, peanuts and eggs which have been treated with radio frequency pasteurization and shows there methods and extended shelf life.

Keywords: Dielectric heating, radio frequency, pasteurization, shelf life

How to Cite?: Sakshi Manoj Desai, "Review on Utilization of Radio Frequency Pasteurization on Different Raw Food", Volume 11 Issue 3, March 2022, International Journal of Science and Research (IJSR), Pages: 313-315, https://www.ijsr.net/getabstract.php?paperid=SR22303081115, DOI: https://dx.doi.org/10.21275/SR22303081115