Effect of Dehydro-Freezing Fruit for Microwave Vacuum Dehydration

摘要

Microwave vacuum dehydration was evaluated to produce dried fruit for use in ready-to-eat cereals. Process parameters included microwave forward and reflected power, specific energy, pressure and temperature profiles, initial and final weight and moisture content. Fruit samples were pre-dried using heated air, individually quick frozen and finish dried in a microwave vacuum dryer. Although the fruit was frozen, the texture of the fruit finish dried by microwave vacuum dehydration exhibited quality superior to freeze dried.