Radio Frequency (RF) post-baking drying offers a rapid and efficient method to eliminate excess moisture from baked products, providing numerous benefits in terms of productivity and quality. Traditional ovens often struggle to remove moisture from the center of baked goods without causing surface over-baking or excessive browning, leading to issues such as acrylamide formation and cracks in the product, even in the absence of mechanical stress.

The RF electromagnetic field, on the other hand, possesses the unique ability to transfer energy volumetrically and selectively based on the location of moisture within the product. This characteristic allows RF drying to overcome the challenges posed by low thermal conductivity and the heat barrier created by the crust of the baked product. By directly drying the moister center of the product, RF drying preserves the desired color and prevents over-browning of the surface.

RF post-baking drying provides several advantages for baked goods. Firstly, it effectively reduces moisture content and creates a more uniform moisture distribution throughout the product. This leveling of moisture content enhances the overall texture, flavor, and crispness of the baked goods.

Moreover, RF drying contributes to the improvement of the product's sensory attributes. By removing excess moisture without affecting the desired color, RF drying helps maintain the optimal appearance, taste, and texture of the baked goods, resulting in enhanced flavor and crispness.

An additional benefit of RF post-baking drying is the reduction in acrylamide formation. Acrylamide is a potentially harmful substance that can form during high-temperature baking processes. The precise and selective moisture removal provided by RF drying helps mitigate acrylamide formation, leading to a decrease of up to 35% compared to conventional methods.

In summary, RF post-baking drying offers a highly efficient and controlled approach to eliminate excess moisture from baked goods. By selectively targeting the moisture within the product, RF drying maintains the desired color, enhances flavor and crispness, and reduces acrylamide formation. These advantages contribute to improved productivity and higher quality in the production of baked goods.

Work frequency: 27,12 MHz 

Typical evaporation rates: 1 ,1(H2O) kg/kWh (RF)

Typical humidity rates IN/OUT: 16% - 4%

RF (Radio Frequency) technology offers a precise and controlled method for baking, resulting in a perfectly baked product with minimal crust formation. The use of electromagnetic waves in the baking process relies on the equipment's capability to efficiently and uniformly distribute energy throughout the dough pieces.

RF technology revolutionizes the baking process by significantly reducing baking times compared to traditional ovens. In fact, RF baking can achieve baking times three to five times shorter than conventional methods. This remarkable time reduction not only improves productivity but also leads to considerable energy savings. Additionally, the compact nature of RF baking equipment allows for substantial floor space savings while maintaining the desired production capacity.

The key advantage of RF technology lies in its ability to deliver and spread energy uniformly, ensuring consistent and controlled baking. This uniform distribution of energy eliminates the formation of an excessive crust on the baked products. As a result, the final product achieves a desirable texture and appearance without an undesirable thick or hard crust.

By utilizing RF technology, the baking process becomes highly efficient and precise. The reduced baking time enables higher production rates, ultimately enhancing overall productivity. Furthermore, the energy savings associated with RF baking contribute to improved cost efficiency and sustainability.

In summary, RF technology revolutionizes the baking process by providing precise control and uniform energy distribution, leading to perfectly baked products with minimal crust formation. The significantly reduced baking times, along with energy savings and space efficiency, make RF baking an attractive option for improving productivity and optimizing resource utilization in the baking industry.

Work frequency: 27,12 MHz 

The use of Radio Frequency (RF) technology enables the rapid generation of heat within the product, leading to a highly efficient pasteurization process. Unlike conventional pasteurization methods that rely on slow heat transmission, RF technology allows for fast, uniform, and controlled heating throughout the entire product and its packaging.

One of the key advantages of RF pasteurization is its ability to achieve a high reduction of microbial load, including molds, yeasts, and pathogens, in a very short time. The rapid and uniform heating process ensures that the required microbial kill level is attained within a few minutes, as opposed to the one hour or more required by conventional methods. This significantly reduces the exposure time of the product to heat, minimizing the risk of product degradation and maintaining its quality and freshness.

The speed and uniformity of the RF pasteurization process also offer logistical advantages. With the ability to carry out pasteurization continuously at high process speeds, RF technology streamlines product handling and production scheduling. This continuous process flow enhances efficiency and productivity, allowing for seamless integration into production lines.

Furthermore, RF pasteurization eliminates the drawbacks associated with conventional methods. The controlled and uniform heating process provided by RF technology ensures that there are no localized hot or cold spots, minimizing the risk of uneven pasteurization and potential product quality issues.

In summary, RF pasteurization stands out for its ability to rapidly and uniformly generate heat within the product, resulting in a highly efficient and controlled process. This technology offers advantages such as fast microbial load reduction, minimized product degradation, preservation of product quality and freshness, and streamlined production scheduling. The use of RF technology in pasteurization provides a reliable and efficient solution for ensuring product safety and maintaining the integrity of perishable goods.

Typical temperature: 80 °C 

Typical holding time: 14 min

Work frequency: 27,12 MHz