Recent Development of Microwave Fluidization Technology for Drying of Fresh Fruits and Vegetables

ConclusionsThe drying uniformity of fruits and vegetables during MFD is improved in the case of uneven drying of microwave. Nutrition loss, drying efficiency is in advantage compared with hot air drying and static microwave drying. The drying quality and uniformity is good with puffing effect in PMVD and suitable for snacks. However, MASD and PMVD cannot achieve continuous production of dehydrated fruits and vegetables. The material is mixed evenly during MMFD with continues process, while the distribution and moving speed of the material in the fluidized bed need to be improved.
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research