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<p>As an innovative advancement in the field of food processing, vacuum microwave drying (VMD) provides significant benefits in food dehydration procedures owing to its distinctive low-temperature volumetric heating. However, there have been relatively few systematic reviews concentrating on this technology. In particular, there is a lack of comprehensive, in-depth analysis on the application and process parameter optimization for different food types. Therefore, this review analyzes the technical principles of VMD in detail, including the interaction between microwaves and food matrices, as well as the synergistic effect of the vacuum. Next, it outlines the key factors affecting VMD efficiency, including the intrinsic properties of the food, core equipment parameters, and process conditions. It also summarizes the latest applications of this technology in dehydrating various food types and its effects on food quality parameters such as texture, color, and bioactive compound content. Finally, it highlights the current challenges faced by VMD technology, offers an outlook on future research directions, and prospects for industrial implementation. This review provides researchers with systematic references on VMD technology, promotes its industrial applications, and advances technological upgrading in the food processing sector.</p>

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Vacuum Microwave Drying Technology for Foods: Principles, Applications, and Prospects

  • 期刊论文

  • 发表日期：

    2026年2月7日

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  • Lin Hong,
  • Fanyu He,
  • Yanshun Xu

摘要

As an innovative advancement in the field of food processing, vacuum microwave drying (VMD) provides significant benefits in food dehydration procedures owing to its distinctive low-temperature volumetric heating. However, there have been relatively few systematic reviews concentrating on this technology. In particular, there is a lack of comprehensive, in-depth analysis on the application and process parameter optimization for different food types. Therefore, this review analyzes the technical principles of VMD in detail, including the interaction between microwaves and food matrices, as well as the synergistic effect of the vacuum. Next, it outlines the key factors affecting VMD efficiency, including the intrinsic properties of the food, core equipment parameters, and process conditions. It also summarizes the latest applications of this technology in dehydrating various food types and its effects on food quality parameters such as texture, color, and bioactive compound content. Finally, it highlights the current challenges faced by VMD technology, offers an outlook on future research directions, and prospects for industrial implementation. This review provides researchers with systematic references on VMD technology, promotes its industrial applications, and advances technological upgrading in the food processing sector.