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The Characterization Of Effective Electromagnetic Fields On The Safety And Quality Of Low-Moisture Foods (Effs) - Prototype Device Development, Joe G. Sandoval
The Characterization Of Effective Electromagnetic Fields On The Safety And Quality Of Low-Moisture Foods (Effs) - Prototype Device Development, Joe G. Sandoval
Electrical Engineering
Contamination of low-moisture foods including flour, wheat grain, baby formula, and more, have increasingly become a concern due to sanitizing challenges. While industrial food processors have long used RF heating to sanitize mass quantities, an equivalent consumer device is absent from the market today. The Characterization of Effective Electromagnetic Fields on the Safety and Quality of Low-Moisture Foods (EEFS) project is an interdisciplinary effort to develop an RF heating consumer device to sanitize low-moisture foods.
A prototype device was designed to sanitize low-moisture food items using RF heating acceptable for commercial or consumer applications.