Please use this identifier to cite or link to this item:
|Title:||Trends in microwave-related drying of fruits and vegetables|
|Citation:||Zhang, M., Tang, J., Mujumdar, A.S., Wang, S. (2006-10). Trends in microwave-related drying of fruits and vegetables. Trends in Food Science and Technology 17 (10) : 524-534. ScholarBank@NUS Repository. https://doi.org/10.1016/j.tifs.2006.04.011|
|Abstract:||Microwave (MW)-related (MW-assisted or MW-enhanced) combination drying is a rapid dehydration technique that can be applied to specific foods, particularly to fruits and vegetables. Increasing concerns over product quality and production costs have motivated the researchers to investigate and the industry to adopt combination drying technologies. The advantages of MW-related combination drying include the following: shorter drying time, improved product quality, and flexibility in producing a wide variety of dried products. But current applications are limited to small categories of fruits and vegetables due to high start-up costs and relatively complicated technology as compared to conventional convection drying. MW-related combination drying takes advantages of conventional drying methods and microwave heating, leading to better processes than MW drying alone. This paper presents a comprehensive review of recent progresses in MW-related combined drying research and recommendations for future research to bridge the gap between laboratory research and industrial applications. © 2006 Elsevier Ltd. All rights reserved.|
|Source Title:||Trends in Food Science and Technology|
|Appears in Collections:||Staff Publications|
Show full item record
Files in This Item:
There are no files associated with this item.
checked on Jul 22, 2018
WEB OF SCIENCETM
checked on Jun 19, 2018
checked on Jun 1, 2018
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.