Microwave vs Radio frequency tempering скачать в хорошем качестве

Microwave vs Radio frequency tempering

What are the differences between Microwave and Radio Frequency technologies to temper or defrost food ? Microwave and Radio Frequency are thermal processing technologies based on the dissipation of electromagnetic energy within the product. Microwave and radio frequency generate heat directly inside the entire product mass. Unlike conventional techniques, where heat is transferred to the product through its surface from an external heat source by conduction, convection or irradiation, the heat generation is instantaneous and allows a rapid, uniform and perfectly controlled process. delivering outstanding results in terms of product quality, operational flexibility and energy savings. Each technology has its own advantages, depending on the product to process. This is why SAIREM offer both microwave and radio frequency solutions, to always deliver the best performing solutions to its customers.