Radio Frequency Heating: A Prospect Technique for Preserving the Nutritional Quality of Fruits and Vegetables

Radio Frequency (RF) heating is emerging as a transformative technology in food processing, particularly for fruits and vegetables, offering rapid and uniform volumetric heating through dielectric interactions. This review synthesizes recent advances in RF applications, emphasizing its advantages over conventional thermal methods in terms of energy efficiency, reduced processing time, and superior retention of sensory and nutritional attributes. The paper delves into key principles underpinning RF heating, including dielectric properties, penetration depth, and the influence of food geometry and orientation. Various RF systems, including free‐running oscillator and 50 Ω systems, have been discussed with their operational characteristics and suitability in different processing conditions. Additionally, the effects of RF treatment on critical quality parameters such as texture, color, and bioactive compound retention are discussed through applications in drying, sterilization, blanching, and pasteurization. The review concludes with future research directions and the need for regulatory frameworks to support the broader adoption of RF technologies in the food industry.