Author Details :
Volume : 2, Issue : 2, Year : 2015
Article Page : 85-88
Drying of fruit and vegetables is one of the oldest forms of food preservation techniques for off season use. Although the primary objective of drying and dehydration is food preservation, yet, it lowers the cost of packaging, storing and transportation by reducing both the weight and volume of the final product. Microwave drying is a rapid dehydration technique that can be applied to specific foods, mostly to fruits and vegetables. A significant reduction in drying time in microwave drying is often accompanied by an improvement in product quality, making it a promising food dehydration technology.
How to cite : Ramya Hg, Alam S K A M S, MICROWAVE DRYING OF FRUITS AND VEGETABLES: A FOURTH GENERATION DRYING TECHNOLOGY. J Community Health Manag 2015;2(2):85-88
Copyright © 2015 by author(s) and J Community Health Manag. This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License (creativecommons.org)