Analysis of heat and mass transfer during microwave drying of food products

Microwave (MW) drying is a rapid dehydration technique that can be applied to specific foods. Increasing concerns over product quality and production costs have motivated the researchers to investigate and the industry to adopt microwave drying technology. The advantages of microwave drying include the following: shorter drying time, improved product quality, and flexibility in producing a wide variety of dried products. Drying is influenced by heat and mass transfer between drying airflow and product, as well as the complex moisture transport processes which take place in the product.. This p...