ABSTRACT
Microwave technologies are applied in the drying of foods as they afford a number of advantages, including shorter drying time and better product quality compared to conventional drying. This chapter summarizes the effect of microwave drying technologies on drying date, drying efficiency, and product quality of foods over the past decade. Owing to the high costs involved, so far, all applications are limited to small-scale operations for the drying of high-value foods such as fruits and vegetables. In order to promote industrial-scale applications for a broader range of products, further research and development efforts are needed to offset the current limitations of the process. The needs and opportunities for future research and developments are outlined.
