Chapter 23

Combined Microwave Vacuum Drying

Christine H. Scaman1, Timothy D. Durance1, Liana Drummond2,  and Da-Wen Sun2     1Food, Nutrition, and Health, University of British Columbia, Vancouver, Canada     2Food Refrigeration and Computerised Food Technology, Agriculture & Food Science Centre, University College Dublin, Belfield, Dublin, Ireland

Abstract

The potential of microwave energy combined with a vacuum environment for rapid low temperature dehydration that produces high quality products has long been recognized. Microwave vacuum drying is a dehydration process that uses microwave radiation to generate heat in the absolute pressure (chamber pressure) range from above the triple point of water to less than atmospheric pressure (0.61–101.33 ...

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