Novel Concepts in Microwave Drying of Foods

Abstract

Drying is a widespread concept in the food industry, typically employed to convert a surplus crop into a shelf-stable commodity. With advancement of technology, however, there is interest in moving forward from the traditional convective air drying that is most widely used today for grains, both to improve product quality as well as to modernize processes in order to increase throughput and decrease energy costs. In this context, novel techniques for drying and, more recently, microwave-based dehydration techniques have been poised to make an impact commercially. Until now, however, many of these techniques have largely remained in the experimental realm. This article will review recent progress made in microwave-based drying, both benefits and drawbacks, and highlight several technologies with high industrial applicability.

Keywords:

• Food drying
• Freeze drying
• Microwave drying
• Osmotic dehydration
• Spouted bed drying
• Vacuum drying