Microwave and radio frequency heating of food products: Fundamentals, modeling, and applications

Deepak Kumar, Ganti S. Murthy, Gopal Tiwari

Research output: Chapter in Book/Report/Conference proceedingChapter


The first patent for the use of microwaves in food applications was filed in 1945 by Percy Spencer (US Pat. No. 2495429). In the last few decades, the application of microwave (MW) and radio frequency (RF) energy for heating and drying of food materials has become increasingly popular. Although the use of MWs for domestic MW ovens is popular, application of MWs for drying and processing of foods on a commercial scale is still in a developing stage. The RF and MW heating processes involve interaction of electromagnetic (EM) fields with food materials. When food materials are placed in an alternating EM field, charges (free ions and electric dipoles) present in foods get displaced and attempt to follow changes in the external alternating EM field. Part of the EM energy absorbed by the material to carry out these displacements is dissipated as heat.

Original languageEnglish (US)
Title of host publicationIntroduction to Advanced Food Process Engineering
PublisherCRC Press
Number of pages28
ISBN (Electronic)9781439880722
ISBN (Print)9781439880715
StatePublished - Jan 1 2014
Externally publishedYes

ASJC Scopus subject areas

  • General Chemistry
  • General Chemical Engineering
  • General Engineering
  • General Agricultural and Biological Sciences


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