Description
Radio frequency heating uses electromagnetic waves to heat food through dielectric heating.
Technical
Radio frequency heating is a non-ionizing form of electromagnetic radiation that causes water molecules to rotate and collide, generating heat, and can be used for pasteurization, sterilization, and cooking of various foods.
Science
Primary Reaction
Dielectric heating
Sensory Profile
Aroma ()
warmtoastedsteamyearthysavory
Wine Analogy
Like gently warming a Pinot Noir to release its berry aromas
Coffee Analogy
Similar to the controlled heating in coffee bean roasting that develops caramel notes
Perfume Analogy
Resembles the warm base notes in amber perfumes