Role of Food Microwave Drying in Hybrid Drying Technology

Abstract

Dehydration is the key to food preservation reducing volume and increasing shelf life. Dehydration technology has witnessed renaissance with the development of advanced technology such as microwave drying, freeze drying, fluidized bed drying, and refractance window drying. Combination of drying methods has increased the versatility of dehydration process of which field-based drying methods have always been hyped and microwave drying being the most adorned of all, considering its ease of fabrication and drying efficiency. Synergizing it with methods such as hot air drying, freeze drying, fluidized bed drying, or vacuum drying enhances its performance and the quality of the dried product. The merits and functionality of each method in hybrid drying with microwave have been discussed in the chapter.

Effects of Microwave Utilization on the Color Properties of Food: A Review

“…Hybrid drying technology, which combines different microwave drying techniques, is a creative way to maintain product quality, as microwave freeze drying (FD) helps to preserve the bioactive chemicals and nutritional status of products, and hot air drying (HAD) accelerates the release of moisture from the core of the product to the surface and then to the environment. The aim of this review is to investigate how microwave heating affects the color characteristics of different food categories [10]. Fig.…”