Innovative Strategies for Enhancing Heating Uniformity and Quality in Radio Frequency Food Processing: Challenges and Future Directions

Abstract

Radio frequency (RF) heating has emerged as a key innovation in food processing operations such as drying, pasteurization, and thawing due to its ability to deliver rapid and volumetric heating. However, the inherent heterogeneity of food matrices and their complex interactions with electromagnetic fields often lead to uneven electric field distribution, resulting in heating inconsistencies and potential quality deterioration. Addressing these challenges requires strategies that enhance heating uniformity while preserving food quality. A promising solution is the integration of RF heating with complementary processing technologies. Hybrid techniques such as plasma treatment, cold shock, ultraviolet (UV) irradiation, ultrasound, infrared heating, and high hydrostatic pressure processing can improve heating efficiency and mitigate the limitations of RF heating. This review systematically examines the principles of RF heating and its integration with emerging technologies. It explores the mechanisms underlying heating non-uniformity, evaluates existing solutions, and identifies future research priorities. Special attention is given to the development of customized RF heating strategies tailored to the physicochemical properties of different food matrices. Furthermore, the integration of intelligent control systems, algorithmic optimization, and interdisciplinary advancements is expected to enhance the precision and efficiency of RF heating, offering innovative solutions for high-performance thermal processing while maintaining superior food quality.