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Advancements in Green and Innovative Low Frequency Microwaves for Agricultural Product Processing: A Comprehensive Review.

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Title: Advancements in Green and Innovative Low Frequency Microwaves for Agricultural Product Processing: A Comprehensive Review.
Authors: Zeng, Shiyu1 (AUTHOR), Zhang, Hao1 (AUTHOR), Wang, Bo2 (AUTHOR), Zhang, Qisen1 (AUTHOR), Lv, Huangzhen3 (AUTHOR), Yang, Liling4 (AUTHOR), Zhao, Dan3 (AUTHOR), Lv, Weiqiao1 (AUTHOR) lvweiqiao@cau.edu.cn, Xiao, Hongwei1 (AUTHOR)
Source: Food Reviews International. 2025, Vol. 41 Issue 9, p2461-2481. 21p.
Subjects: Microwaves, Process heating, Farm produce, Energy conversion, Food dehydration, Microwave ovens, Technological innovations
Abstract: Microwave, as a specific wave band, has strong penetration and high energy transfer efficiency in the processing of agricultural products and can quickly complete the heating, inactivation, drying and other functions of water-rich agricultural products. At present, 2450 MHz microwave equipment waveguide is small in size, flexible in design and mature in technology, and is widely used in household microwave ovens and other microwave equipment. In contrast, low-frequency microwaves have higher penetration depth and uniform heating, which has strong advantages in the application of agricultural product technician industry. With the maturity of microwave source technology and control technology, low-frequency microwave ushered in rapid development. This paper reviews the international requirements for the definition of the use band of microwave, and discusses the technical characteristics of low-frequency microwave. From the field of post-harvest inactivation, drying, heating and thawing of agricultural products, the current innovative application mode and application scenario of low-frequency microwave were discussed. The development potential and limitations of low frequency microwave were pointed out, and the research work provided theoretical reference and technical support for the development of microwave technology in the industrialization of agricultural products processing. [ABSTRACT FROM AUTHOR]
Copyright of Food Reviews International is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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PubType: Academic Journal
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  Data: Advancements in Green and Innovative Low Frequency Microwaves for Agricultural Product Processing: A Comprehensive Review.
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  Data: <searchLink fieldCode="AR" term="%22Zeng%2C+Shiyu%22">Zeng, Shiyu</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Zhang%2C+Hao%22">Zhang, Hao</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Wang%2C+Bo%22">Wang, Bo</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Zhang%2C+Qisen%22">Zhang, Qisen</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Lv%2C+Huangzhen%22">Lv, Huangzhen</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Yang%2C+Liling%22">Yang, Liling</searchLink><relatesTo>4</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Zhao%2C+Dan%22">Zhao, Dan</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Lv%2C+Weiqiao%22">Lv, Weiqiao</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> lvweiqiao@cau.edu.cn</i><br /><searchLink fieldCode="AR" term="%22Xiao%2C+Hongwei%22">Xiao, Hongwei</searchLink><relatesTo>1</relatesTo> (AUTHOR)
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  Data: <searchLink fieldCode="JN" term="%22Food+Reviews+International%22">Food Reviews International</searchLink>. 2025, Vol. 41 Issue 9, p2461-2481. 21p.
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  Data: <searchLink fieldCode="DE" term="%22Microwaves%22">Microwaves</searchLink><br /><searchLink fieldCode="DE" term="%22Process+heating%22">Process heating</searchLink><br /><searchLink fieldCode="DE" term="%22Farm+produce%22">Farm produce</searchLink><br /><searchLink fieldCode="DE" term="%22Energy+conversion%22">Energy conversion</searchLink><br /><searchLink fieldCode="DE" term="%22Food+dehydration%22">Food dehydration</searchLink><br /><searchLink fieldCode="DE" term="%22Microwave+ovens%22">Microwave ovens</searchLink><br /><searchLink fieldCode="DE" term="%22Technological+innovations%22">Technological innovations</searchLink>
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  Data: Microwave, as a specific wave band, has strong penetration and high energy transfer efficiency in the processing of agricultural products and can quickly complete the heating, inactivation, drying and other functions of water-rich agricultural products. At present, 2450 MHz microwave equipment waveguide is small in size, flexible in design and mature in technology, and is widely used in household microwave ovens and other microwave equipment. In contrast, low-frequency microwaves have higher penetration depth and uniform heating, which has strong advantages in the application of agricultural product technician industry. With the maturity of microwave source technology and control technology, low-frequency microwave ushered in rapid development. This paper reviews the international requirements for the definition of the use band of microwave, and discusses the technical characteristics of low-frequency microwave. From the field of post-harvest inactivation, drying, heating and thawing of agricultural products, the current innovative application mode and application scenario of low-frequency microwave were discussed. The development potential and limitations of low frequency microwave were pointed out, and the research work provided theoretical reference and technical support for the development of microwave technology in the industrialization of agricultural products processing. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Food Reviews International is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1080/87559129.2025.2477206
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        Text: English
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        PageCount: 21
        StartPage: 2461
    Subjects:
      – SubjectFull: Microwaves
        Type: general
      – SubjectFull: Process heating
        Type: general
      – SubjectFull: Farm produce
        Type: general
      – SubjectFull: Energy conversion
        Type: general
      – SubjectFull: Food dehydration
        Type: general
      – SubjectFull: Microwave ovens
        Type: general
      – SubjectFull: Technological innovations
        Type: general
    Titles:
      – TitleFull: Advancements in Green and Innovative Low Frequency Microwaves for Agricultural Product Processing: A Comprehensive Review.
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            NameFull: Zeng, Shiyu
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            NameFull: Zhang, Hao
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            NameFull: Wang, Bo
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            NameFull: Zhang, Qisen
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            – D: 01
              M: 12
              Text: 2025
              Type: published
              Y: 2025
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