Abstract
Microwave convective drying of plant foods is a promising process due to the shorter drying time and better product quality. High microwave power decreases the drying time but causes charring of the product. In this work, microwave drying under constant and variable microwave power were compared. Temperature-sensitive products, such as plant foods, are especially affected by microwave power during the final drying period. Therefore, drying at variable microwave power was found to be a more suitable drying process. Air (temperature and velocity) has an important role during microwave drying, not only as carrier of evaporated moisture but also as it contributes to a more homogeneous and faster drying.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
