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Drying of food materials by microwave energy - A review

Microwave energy has very successful application in the field of food processing particularly for food drying to preserve the quality of the precious food materials. In this article, various food materials dried using microwave energy were extensively reviewed. Microwave drying appears to be a viable drying method for the rapid drying of food materials. It was noticed that at the higher microwave output power considerably lower drying time took place. The application of pulsed microwave energy was found more efficient than the continuous application. The microwave-vacuum drying could reduce drying time of vegetable leaves by around 80-90%, compared with the hot air drying. Microwave drying maintained a good green colour close to that of the original fresh green leaves with surface sterilisation in most of the vegetables. The microwave heating of vegetable seed reduces the moisture content and anti-nutritional factor with maintaining the natural colour of the valuable seed. | Drying of food materials by microwave energy - A review