Influence of microwave pretreatments on the duration of freeze-drying of onions and beets

Abstract

In the work, an overview of freeze drying was made, as well as the use of pre-treatments with microwave waves. The change in temperature during freeze-drying of onion and beet samples with and without pre-treatment was experimentally studied. When processing the product with short-wave electromagnetic waves, it was noticed that the freeze-drying process without pre-treatment of the product was 5 hours longer than for dried samples with pre-treatment in the microwave range.