Radio waves consist of electric and magnetic fields in the form of oscillations, such as other electromagnetic waves. Molecular friction which occurs as a result of the movement of molecules and ions in the form of the effect of the electric field component of radio waves causes volumetric heat formation in the food. This heating process on foods using radio waves is called dielectric heating. Due to its fast and homogeneous heat distribution, high penetration depth and low energy consumption, radio frequency (RF) heating technology is considered to be a promising technology for food processing applications. RF heating technology in the food industry cooking, thawing, freezing, pasteurization, sterilization, disinfection, drying, etc. use in the last years is becoming widespread. In this study, the history of RF heating and the principle of heating are given; The advantages and disadvantages of using RF heating in food processing are examined with common usage areas in food processing. It also emphasizes the importance of factors such as geometry, shape, product position and dielectric properties in dielectric heating of foods.