Recent applications of microwave technology as novel drying of food – Review

Because of the rising demand for high-quality dried food items, researchers study them and manufacturers are using cutting-edge microwave (MW) assisted drying techniques. In this article, the fundamental ideas, limitations, and need for additional research regarding MW-assisted drying have been critically examined. This article critically examines current research on using microwaves as a substitute heat source and hybrid MW-assisted drying, which combines two or three phases of MW-assisted drying for the preservation of food commodities. The impact of several MW-assisted drying techniques, ambient temperatures, and initial pretreatments have been thoroughly investigated with reference to the thermophysical and quality parameters of dried food items, such as colour, nutritional value, and capacity for rehydration. Recent attempts using mathematical modelling of these changes for different fruits and vegetables have also been investigated, along with how the material properties change during MW-assisted drying in terms of structure, colour, and content. It should be highlighted that most of the findings in the literature were from lab dryers that were sporadically employed. Emerging hybrid and combination MW-assisted drying approaches must bridge the gap between laboratory research and commercial implementations if they have to realize their full potential and have a bigger influence on the food processing sector.