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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(5): 1950-1973
DOI: https://doi.org/10.20546/ijcmas.2020.905.223


Drying of Food Materials by Microwave Energy - A Review
C. Khodifad1* and N. K. Dhamsaniya2
1Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Junagadh Agricultural University, Junagadh, Gujarat, India-362001
2Polytechnic in Agro-Processing, Junagadh Agricultural University,
Junagadh, Gujarat, India-362001
*Corresponding author
Abstract:

Microwave energy has very successful application in the field of food processing particularly for food drying to preserve the quality of the precious food materials. In this article, various food materials dried using microwave energy were extensively reviewed. Microwave drying appears to be a viable drying method for the rapid drying of food materials. It was noticed that at the higher microwave output power considerably lower drying time took place. The application of pulsed microwave energy was found more efficient than the continuous application. The microwave-vacuum drying could reduce drying time of vegetable leaves by around 80-90%, compared with the hot air drying. Microwave drying maintained a good green colour close to that of the original fresh green leaves with surface sterilisation in most of the vegetables. The microwave heating of vegetable seed reduces the moisture content and anti-nutritional factor with maintaining the natural colour of the valuable seed.


Keywords: Microwave energy, Drying, Microwave power, Hot air drying, Vacuum drying
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How to cite this article:

Khodifad, B. C. and Dhamsaniya, N. K. 2020. Drying of Food Materials by Microwave Energy - A Review.Int.J.Curr.Microbiol.App.Sci. 9(5): 1950-1973. doi: https://doi.org/10.20546/ijcmas.2020.905.223