New research from the Food Science Department at the University of Illinois explores the potential of using microwaves as an efficient and cost-effective drying technique for food products. The study investigated the effects of using hot air microwaves to dry fruits and vegetables, such as tomatoes, blueberries, apples, and carrots. The results showed that drying with microwaves was both faster and more efficient than traditional hot air drying techniques. Furthermore, the researchers found that the dried samples had a higher quality than those dried with hot air, as the microwave-dried samples had better color, texture, and appearance. This groundbreaking research demonstrates the potential of microwaves as an efficient and cost-effective drying technique for food products.

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source: Phys.org