Abstract
Microwave has extremely strong penetrability and highly selective heating of only polar molecules, and its radiation effect can enhance the heat and mass transfer efficiency of moisture in the drying process. Therefore, microwave treatment technology has been widely used in the field of food drying. The mechanism and characteristics of microwave treatment were discussed in this review. Compared with the traditional drying method, the microstructure of materials under microwave treatment has more pores and less collapse, which is conducive to the removal of water, increases the mass transfer rate, reduces the drying energy consumption and improves the storage rate of nutrients. Meanwhile, the applications of microwave drying, combined drying and assisted drying were compared. The drying energy consumption, drying time and material quality were also compared, and microwave treatment technology was prospected to has a good prospect in the field of food drying.
Publication Date
2-18-2023
First Page
194
Last Page
202
DOI
10.13652/j.issn.1003-5788.2020.12.039
Recommended Citation
LIU, Pan-pan; REN, Guang-yue; DUAN, Xu; JIN, Li-wei; ZHANG, Ying-min; and MA, Li-ping
(2023)
"Application of microwave treatment technology in the field of food drying,"
Food and Machinery: Vol. 36:
Iss.
12, Article 39.
DOI: 10.13652/j.issn.1003-5788.2020.12.039
Available at:
https://www.ifoodmm.cn/journal/vol36/iss12/39
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