Abstract: Drying is probably one of the most oldest, popular and common fruit preservation technique. Drying preserves foods by removing enough moisture contain from food and reduces microbiological activity and minimizes physical and chemical changes during storage to prevent it from spoilage. Fruits are dried to extend storage life and reduce transport weight. The use of microwaves in drying has been growing in recent years. In recent research on microwave drying have some limitations like excessive heating at the edges and corners of the product. It causes to scorching problem, due to this problem fruit becomes off-flavor. To reduce the energy wastage and operational cost new dimensions came up in drying techniques. The advantages of MW combination drying techniques include shorter drying times, improved product quality and Flexibility in producing a wide variety of dried products. The microwave drying increases the nutritional value, color, and original flavor and puffing.
Keywords: Microwave drying, Energy saving, conventional heating, moisture content.
Title: Microwave System for Fruit Drying
Author: Rohini K Parit, Dr. Uttam L. Bombale
International Journal of Electrical and Electronics Research
ISSN 2348-6988 (online)
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