RF heating is shorthand for radio frequency heating, the dielectric heating technique that uses electromagnetic energy in the radio frequency band to heat foods from within. Like microwave heating, which is the same physical principle at higher frequencies, it excites water molecules and dissolved ions throughout the product, so dense or thick foods heat far more rapidly and evenly than by surface conduction. Industrial applications include drying biscuits after baking, tempering frozen meat, pasteurising packaged foods, and disinfesting stored grain. The volumetric heating avoids burnt exteriors and cold centres, but the equipment needs careful design for field uniformity and operator shielding around high-power generators. It is a mature technology that keeps finding new niches in thermal processing.