KARAASLAN, Sevil Süleyman Demirel Üniversitesi - Ziraat Fakültesi - Tarım Makinaları Bölümü, Turkey

Microwave-related Drying of Fruits and Vegetables

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Microwave related drying (MW-hot air; MW-vacuum; MW-freeze; MW-osmotic) combination drying is a rapid dehydration technique that can be applied to specific foods, particularly to fruits and vegetables. Increasing concerns about product quality and production costs have motivated the researches to investigate and the industry to adopt combination drying technologies. The advantages of MW-related combination drying include shorter drying time, improved product quality, and flexibility in producing a wide variety of dried products. This paper, presents a comprehensive review of recent progresses in MW-related combined drying research and recommendations for future research to bridge the gap between laboratory research and industrial applications.

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Microwave , hot air , vacuum drying , freeze drying , osmotic drying

Journal Of The Faculty Of Agriculture, Suleyman Demirel University

129