Investigation of Quality Changes During Intermittent Microwave Convective Drying of Fruits

Abstract

This research experimentally and theoretically investigated the complex changes of fruit quality during intermittent microwave assisted convective drying. Mathematical correlations between this advanced drying method and quality attributes were established. It will be of value both for academics and industries by providing a comprehensive understanding of the mechanism of quality change during drying and suggesting optimal regime for quality and process improvement.