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00925njm 22002777a 4500 dc Abea, Andres author Gou, Pere author Guàrdia, Maria Dolors author Picouet, Pierre author Kravets, Marina author Bañón, Sancho author Muñoz, Israel author 2022-07-01 Dielectric heating is one of the most promising alternatives to conventional thermal treatment of fluid foods. Higher thermal efficiency and better heating uniformity of radio frequency and microwave processes have been proven successful in providing a similar or better bacterial and enzymatic inactivation in liquid and semi-solid foods while improving the sensory and nutritional qualities of the fresh product when compared to conventional pasteurization. However, further investigations are necessary to advance scaling up of applications at different frequencies and to better understand heat distribution and energy consumption of industrial dielectric heating operations. Abea, Andres, Gou, Pere, Guàrdia, Maria Dolors, Picouet, Pierre, Kravets, Marina, Bañón, Sancho, and Muñoz, Israel. 2002. "Dielectric Heating: A Review Of Liquid Foods Processing Applications". Food Reviews International. doi:10.1080/87559129.2022.2092746. 8755-9129 http://hdl.handle.net/20.500.12327/1829 https://doi.org/10.1080/87559129.2022.2092746 Dielectric Heating: A Review of Liquid Foods Processing Applications