Modelling and Analysis of a Radio Frequency Dielectric Heating Method for Grinde Food Products

In this study a Radio Frequency (RF) method for treating grinded grain food products (soy flour in this instance) is developed using a class E amplifier. The raw untreated soy flour contains moisture and few undesirable inherent soybean enzymes. Minimizing the content and effect of these enzymes usually is done through heating methods. The method used in this study is RF dielectric heating. Modelling, simulation and implementation results complete the paper.