ABSTRACT
Drying is the process of removal of moisture from foods for extending its shelf-life and preserving it. Microwave vacuum drying uses microwave radiation energy under a vacuum environment to dry the food products. Microwave energy enables faster drying and products do not experience higher drying temperatures. The dried products retain their characteristics as a whole. This chapter deals with current advances in the microwave vacuum drying technology (MVDT) discussing principles and applications in recent decades.
