Wheat flour is the ideal sustenance in food processing and the cornerstone of essential staple foods, universally. In the current lifestyle, people prefer sustenance that is ready to use and available on the market. In this context, storing wheat flour in a good environment and protecting it from external factors is a big challenge (Xu et al., 2018). The shelf-life of wheat flour is confined to few months because of insect infestation, due to contamination during packaging and climatic conditions that result in the outbreak of insects (Doblado-Maldonado et al., 2012). Even in the sealed pouches of wheat flour also, the presence of insects is inevitable due to a lack in post-harvest disinfestation technology. Pesticides are often used to avoid losses associated with infestation throughout the storage of wheat flour, contributing to the issue of pesticide tolerance in insects as well as residues in food products (Zhao et al., 2020). Therefore, an alternative method for disinfecting the insects in wheat flour needs to be explored.Novel electromagnetic wave techniques are enticing the researchers as they leave no toxic substances in the food product and for not inducing insect resistance (Patil et al., 2020). In recent history, radiofrequency (RF) disinfestation is an emerging technology to prevent food commodities from infestation during storage.Radiofrequency waves range from 1 to 300 MHz, whereas 13.56, 27.12, and 40.68 MHz are reserved for commercial, technological, and medical purposes, with a view to prevent possible interference with other spectrum users (Ozturk et al., 2017). In RF disinfestation, water molecules present in the insects are subjected to continuous friction with cell organelles which leads to disruption of cells that results in death. Thus, all phases of insects can be killed without