Factors Influencing Microwave Drying

The increasing concern for product quality has led to a rising demand for high-quality dried food products. This has encouraged researchers to explore novel microwave (MW) drying methods, and producers to implement these methods in the production of such products. In this chapter, we provide a review of the key principles and influencing factors of MW drying, and the need for future research. We also discuss the application of MW as an alternative heat source in different fields. The effects of various factors on MW drying methods are detailed, including their impact on the thermophysical properties, color, nutritional value, and dielectric properties of dried food products. Additionally, we explore how the material properties evolve and the structure changes during MW drying. It should be noted that most of the published results have been obtained through laboratory-scale dryers. Pilot-scale testing is necessary to bridge the gap between laboratory studies and industrial applications, to fully realize the potential of novel hybrid and combined MW-assisted drying methods, and to expand their role in food processing.