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Title: Trends in microwave-assisted freeze drying of foods
Authors: Duan, X.
Zhang, M.
Mujumdar, S. 
Wang, R.
Keywords: Dehydration
Drying time
Energy savings
Freeze drying
Issue Date: Apr-2010
Citation: Duan, X., Zhang, M., Mujumdar, S., Wang, R. (2010-04). Trends in microwave-assisted freeze drying of foods. Drying Technology 28 (4) : 444-453. ScholarBank@NUS Repository.
Abstract: Microwave-assisted freeze drying (MFD) can be accomplished in two distinct ways: freeze drying assisted concurrently with microwave application (MFD-1) and freeze drying and assisted microwave/vacuum microwave drying in two consecutive separate drying stages (MFD-2). MFD is a rapid dehydration technique that can be applied to certain foods, particularly to seafoods, solid soup, and fruits and vegetables. MFD involves much less drying time and energy consumption than conventional freeze-drying methods. Currently, this technology has been successfully used to dry many food materials and has potential in the food industry. Increasing concerns over product quality, energy savings, and production costs have motivated researchers and the industry to adopt MFD technologies. The advantages of MFD include shorter drying time, energy savings, improved product quality, and flexibility in producing a wide variety of dried products. However, current applications are limited to small categories of foods due to high startup costs and relatively complex technology compared to conventional freeze drying. This article presents a concise review of recent progress in MFD R&D and makes recommendations for future research to bridge the gap between laboratory research and industrial applications. © 2010 Taylor & Francis Group.
Source Title: Drying Technology
ISSN: 07373937
DOI: 10.1080/07373931003609666
Appears in Collections:Staff Publications

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