The purpose of this project is to develop new pasteurization methods that use radio frequency (RF) waves and microwave heating. These heating techniques, also used to warm plasma in a fusion device, are being tested for pasteurizing raw liquid foods such as eggs, fruit juices, and milk.

RF waves offer advantages over the traditional pasteurization method of directly heating raw liquid foods. The direct method often heats foods unevenly, possibly resulting in incomplete pasteurization in lower temperature regions and in denaturing foods in overheated regions. Using radio frequency waves in the appropriate wavelength may allow pasteurization without heating liquid foods to temperatures that cause food deterioration.

Results are reviewed in the journal article: "Inactivation of Saccharomyces cerevisiae with Radio Frequency" by David J. Geveke and Christopher Brunkhorst (Electric Fields Journal of Food Protection, Vol. 66, No. 9, 2003, Pages 1712–1715).