Microwave food processing-A review

Food Research International

Volumn 52, Issue 1, 2013, Pages 243-261

  Chandrasekaran, S ^a   Ramanathan, S ^a   Basak, Tanmay ^a  

^a INDIAN INSTITUTE OF TECHNOLOGY MADRAS   (India)

Author keywords

Cooking; Drying; Microwave heating; Modeling; Pasteurization

Indexed keywords

CONVENTIONAL METHODS; DRYING CHARACTERISTICS; MAXWELL'S EQUATIONS; MICROWAVE - VACUUM DRYING; MICROWAVE ASSISTED; MICROWAVE FREEZE DRYING; MICROWAVE-ASSISTED DRYING; MOISTURE DISTRIBUTION;

COOKING; DRYING; FOOD PROCESSING; FOOD PRODUCTS; HEATING; MAXWELL EQUATIONS; MICROWAVE HEATING; MODELS; PASTEURIZATION; VACUUM APPLICATIONS;

MICROWAVES;

EID: 84876336878     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.02.033     Document Type: Review

References (141)

1. Acierno D., Barba A.A., d' Amore M. Microwaves in soil remediation from VOCs.1: Heat and mass transfer aspects. AICHE Journal 2003, 49:1909-1921.
2. Acierno D., Barba A.A., d' Amore M. Heat transfer phenomena during processing materials with microwave energy. Heat and Mass Transfer 2004, 40(5):413-420.
3. Alajaji S.A., El-Adawy T.A. Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods. Journal of Food Composition and Analysis 2006, 19:806-812.
4. Alibas I. Microwave, air and combined microwave-air-drying parameters of pumpkin slices. LWT-Food Science and Technology 2007, 40:1445-1451.
5. Aparna K., Basak T., Balakrishnan A.R. Role of metallic and composite (ceramic-metallic) supports on microwave heating of porous dielectrics. International Journal of Heat and Mass Transfer 2007, 50:3072-3089.
6. Barba A.A., Acierno D., d'Amore M. Use of microwaves for in-situ removal of pollutant compounds from solid matrices. Journal of Hazardous Materials 2012, 207-208(2012):128-135.
7. Barba A.A., Calabretti A., d'Amore M., Piccinelli A.L., Rastrelli L. Phenolic constituents levels in cv. Agria potato under microwave processing. LWT-Food Science and Technology 2008, 41:1919-1926.
8. Basak T. Role of metallic, ceramic and composite plates on microwave processing of composite dielectric materials. Materials Science and Engineering A 2007, 457:261-274.
9. Basak T., Aparna K., Meenakshi A., Balakrishnan A.R. Effect of ceramic supports on microwave processing of porous food samples. International Journal of Heat and Mass Transfer 2006, 49:4325-4339.
10. Basak T., Meenakshi A. A theoretical analysis on microwave heating of food slabs attached with ceramic plates: Role of distributed microwave incidence. Food Research International 2006, 39:932-944.
11. Basak T., Meenakshi A. Influence of ceramic supports on microwave heating for composite dielectric food slabs. AICHE Journal 2006, 52:1995-2007.
12. Basak T., Rao B.S. Theoretical analysis on pulsed microwave heating of pork meat supported on ceramic plate. Meat Science 2010, 86:780-793.
13. Basak T., Rao B.S. Role of ceramic composites and microwave pulsing on efficient microwave processing of pork meat samples. Food Research International 2011, 44:2679-2697.
14. Berteli M.N., Marsaioli A. Evaluation of short cut pasta air dehydration assisted by microwaves as compared to the conventional drying process. Journal of Food Engineering 2005, 68:175-183.
15. Bhattacharya M., Basak T. On the analysis of microwave power and heating characteristics for food processing: Asymptotes and resonances. Food Research International 2006, 39:1046-1057.
16. Bhattacharya M., Basak T. A novel closed-form analysis on asymptotes and resonances of microwave power. Chemical Engineering Science 2006, 61:6273-6301.
17. Bohigas X., Amigo R., Tejada J. Characterization of sugar content in yoghurt by means of microwave spectroscopy. Food Research International 2008, 41:104-109.
18. Boillereaux L., Alamir M., Curet S., Rouaud O., Bellemain P. Estimation of temperature field during microwave tempering with unknown dielectric properties using CLPP: A generic user-friendly software sensor. Innovative Food Science & Emerging Technologies 2011, 12:288-297.
19. Boldor D., Sanders T.H., Simunovic J. Dielectric properties of in-shell and shelled peanuts at microwave frequencies. Transactions of ASAE 2004, 47:1159-1169.
20. Boldor D., Sanders T.H., Swartzel K.R., Farkas B.E. A model for temperature and moisture distribution during continuous microwave drying. Journal of Food Process Engineering 2005, 28:68-87.
21. Brody A.L. The coming wave of microwave sterilization and pasteurization. Food Technology Magazine 2012, 66(3):78-80.
22. Burfoot D., Griffin W.J., James S.J. Microwave pasteurization of prepared meals. Journal of Food Engineering 1988, 8:145-156.
23. Campanone L.A., Zaritzky N.E. Mathematical analysis of microwave heating process. Journal of Food Engineering 2005, 69:359-368.
24. Castro-Guraldez M., Aristoy M.-C., Toldra F., Fito P. Microwave dielectric spectroscopy for the determination of pork meat quality. Food Research International 2010, 43:2369-2377.
25. Chandrasekaran S., Ramanathan S., Basak T. Microwave material processing - A review. AICHE Journal 2012, 58:330-363.
26. Chatterjee S., Basak T., Das S.K. Microwave driven convection in a rotating cylindrical cavity: A numerical study. Journal of Food Engineering 2007, 79:1269-1279.
27. Chen H., Tang J., Liu F. Simulation model for moving food packages in microwave heating processes using conformal FDTD method. Journal of Food Engineering 2008, 88:294-305.
28. Cocci E., Sacchetti G., Vallicelli M., Angioloni A., Rosa M.D. Spaghetti cooking by microwave oven: Cooking kinetics and product quality. Journal of Food Engineering 2008, 85:537-546.
29. Cohen J.S., Yang T.C.S. Progress in food dehydration. Trends in Food Science & Technology 1995, 6:20-25.
30. Coronel P., Truong V.-D., Simunovic J., Sandeep K.P., Cartwright G.D. Aseptic processing of sweet potato purees using a continuous flow microwave system. Journal of Food Science 2005, 70:E531-E536.
31. Das A.K., Rajkumar V. Effect of different fat level on microwave cooking properties of goat meat patties. Journal of Food Science and Technology 2011, 10.1007/s13197.
32. Datta A.K. Porous media approaches to studying simultaneous heat and mass transfer in food processes. I: Problem formulations. Journal of Food Engineering 2007, 80:80-95.
33. Datta A.K. Porous media approaches to studying simultaneous heat and mass transfer in food processes. II: Property data and representative results. Journal of Food Engineering 2007, 80:96-110.
34. Datta A.K., Anantheswaran R.C. Handbook of microwave technology for food applications 2000, Marcel Dekker Inc., New York.
35. Datta A.K., Davidson P.M. Microwave and radio frequency processing. Journal of Food Science 2000, 65:32-41.
36. Datta A.K., Ni H. Infrared and hot-air-assisted microwave heating of foods for control of surface moisture. Journal of Food Engineering 2002, 51:355-364.
37. De La Vega-Miranda B., Santiesteban-Lopez N.A., Lopez-Malo A., Sosa-Morales M.E. Inactivation of Salmonella typhimurium in fresh vegetables using water-assisted microwave heating. Food Control 2012, 26:19-22.
38. Dev S.R.S., Raghavan G.S.V., Gariepy Y. Dielectric properties of egg components and microwave heating for in-shell pasteurization of eggs. Journal of Food Engineering 2008, 86:207-214.
39. Drouzas A.E., Schubert H. Microwave application in vacuum drying of fruits. Journal of Food Engineering 1996, 28:203-209.
40. Drouzas A.E., Tsami E., Saravacos G.D. Microwave/vacuum drying of model fruit gels. Journal of Food Engineering 1999, 39:117-122.
41. Duan Z.-H., Jiang L.-N., Wang J.-L., Yu X.-Y., Wang T. Drying and quality characteristics of tilapia fish fillets dried with hot air-microwave heating. Food and Bioproducts Processing 2011, 89:472-476.
42. Duan X., Zhang M., Li X., Mujumdar A.S. Microwave freeze drying of sea cucumber coated with nanoscale silver. Drying Technology 2008, 26:413-419.
43. Duan X., Zhang M., Mujumdar A.S. Studies on the microwave freeze drying technique and sterilization characteristics of cabbage. Drying Technology 2007, 25:1725-1731.
44. Duan X., Zhang M., Mujumdar A.S., Wang R. Trends in microwave-assisted freeze drying of foods. Drying Technology 2010, 28:444-453.
45. Duan X., Zhang M., Mujumdar A.S., Wang R. Microwave freeze drying of sea cucumber (Stichopus japonicus). Journal of Food Engineering 2010, 96:491-497.
46. Durairaj S., Basak T. A new microwave processing strategy for food-ceramic composite layer confined within ceramic plates. Food Research International 2009, 42:254-270.
47. Durairaj S., Chaudhary A., Basak T. Efficient microwave heating of discrete food samples layered with ceramic composites. Journal of Food Engineering 2009, 95:62-75.
48. Durance T.D., Wang J.H. Energy consumption, density and rehydration rate of vacuum microwave and hot-air convection-dehydrated tomatoes. Journal of Food Science 2002, 67:2212-2216.
49. Fakhouri M.O., Ramaswamy H.S. Temperature uniformity of microwave heated foods as influenced by product type and composition. Food Research International 1993, 26:89-95.
50. Food and Drug Administration Kinetics of microbial inactivation for alternative food processing technologies - Microwave and radio frequency processing 2000, (http://www.fda.gov/Food/ScienceResearch/ResearchAreas/SafePracticesforFoodProcesses/ucm100250.htm.
51. Funebo T., Ohlsson T. Microwave-assisted air dehydration of apple and mushroom. Journal of Food Engineering 1998, 38:353-367.
52. Geedipalli S.S.R., Rakesh V., Datta A.K. Modeling the heating uniformity contributed by a rotating turntable in microwave ovens. Journal of Food Engineering 2007, 82:359-368.
53. Giri S.K., Prasad S. Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushrooms. Journal of Food Engineering 2007, 78:512-521.
54. Giuliani R., Bevilacqua A., Corbo M.R., Severini C. Use of microwave processing to reduce the initial contamination by Alicyclobacillus acidoterrestris in a cream of asparagus and effect of the treatment on the lipid fraction. Innovative Food Science & Emerging Technologies 2010, 11:328-334.
55. Gonzalez Z., Perez E. Evaluation of lentil starches modified by microwave irradiation and extrusion cooking. Food Research International 2002, 35:415-420.
56. Gowen A.A., Abu-Ghannam N., Frias J., Oliveira J. Modeling dehydration and rehydration of cooked soybeans subjected to combined microwave-hot air drying. Innovative Food Science & Emerging Technologies 2008, 9:129-137.
57. Guillard V., Mauricio-Iglesias M., Gontard N. Effect of novel food processing methods on packaging: Structure, composition, and migration properties. Critical Reviews in Food Science and Nutrition 2010, 50:969-988.
58. Gunasekaran S., Yang H.-W. Effect of experimental parameters on temperature distribution during continuous and pulsed microwave heating. Journal of Food Engineering 2007, 78:1452-1456.
59. Guo W., Liu Y., Zhu X., Wang S. Temperature-dependent dielectric properties of honey associated with dielectric heating. Journal of Food Engineering 2011, 102:209-216.
60. Gupta M., Wong W.L.E. Microwaves and metals 2007, John Wiley & Sons (Asia) Pte. Ltd, Singapore.
61. Ho Y.C., Yam K.L. Effect of metal shielding on microwave heating uniformity of a cylindrical food model. Journal of Food Processing and Preservation 1992, 16:337-359.
62. Hu Q.-G., Zhang M., Mujumdar A.S., Xiao G.-N., Sun J.-C. Drying of edamames by hot air and vacuum microwave combination. Journal of Food Engineering 2006, 77:977-982.
63. Hu Q.-G., Zhang M., Mujumdar A.S., Xiao G.-N., Sun J.-C. Performance evaluation of vacuum microwave drying of edamame in deep-bed drying. Drying Technology 2007, 25:731-736.
64. Huang L.-I., Zhang M., Mujumdar A.S., Lim R.-X. Comparison of four drying methods for re-structured mixed potato with apple chips. Journal of Food Engineering 2011, 103:279-284.
65. Icier F., Baysal T. Dielectrical properties of food materials - 1: Factors affecting and industrial uses. Critical Reviews in Food Science and Nutrition 2004, 44:465-471.
66. Icier F., Baysal T. Dielectrical properties of food materials - 2: Measurement techniques. Critical Reviews in Food Science and Nutrition 2004, 44:473-478.
67. Icoz D., Sumnu G., Sahin S. Color and texture development during microwave and conventional baking of breads. International Journal of Food Properties 2004, 7:201-213.
68. James C., Barlow K.E., James S.J., Swain M.J. The influence of processing and product factors on the quality of microwave pre-cooked bacon. Journal of Food Engineering 2006, 77:835-843.
69. James C., Swain M.V., James S.J., Swain M.J. Development of methodology for assessing the heating performance of domestic microwave ovens. International Journal of Food Science and Technology 2002, 37:879-892.
70. Jiang H., Zhang M., Mujumdar A.S. Microwave freeze-drying characteristics of banana crisps. Drying Technology 2010, 28:1377-1384.
71. Jiang H., Zhang M., Mujumdar A.S. Physico-chemical changes during different stages of MFD/FD banana chips. Journal of Food Engineering 2010, 101:140-145.
72. Kent M., Knochel R., Daschner F., Schimmer O., Tejada M., Huidobro A., et al. Determination of the quality of frozen hake using its microwave dielectric properties. International Journal of Food Science and Technology 2005, 40:55-65.
73. Knoerzer K., Regier M., Hardy E.H., Schuchmann H.P., Schubert H. Simultaneous microwave heating and three-dimensional MRI temperature mapping. Innovative Food Science & Emerging Technologies 2009, 10:537-544.
74. Knoerzer K., Regier M., Schubert H. A computational model for calculating temperature distributions in microwave food applications. Innovative Food Science & Emerging Technologies 2008, 9:374-384.
75. Kozempel M.F., Annous B.A., Cook R.D., Scullen O.J., Whiting R.C. Inactivation of microorganisms with microwaves at reduced temperatures. Journal of Food Protection 1998, 61:582-585.
76. Kozempel M.F., Cook R.D., Scullen O.J., Annous B.A. Development of a process for detecting nonthermal effects of microwave energy on microorganisms at low temperature. Journal of Food Processing and Preservation 2000, 24:287-301.
77. Kumar R.S., Sanavullah M.Y. Theoretical and experimental study of cooking regions for shell eggs in a domestic microwave oven. IEEE Transactions 2011, 306-310.
78. Lakshmi S., Chakkaravarthi A., Subramanian R., Singh V. Energy consumption in microwave cooking of rice and its comparison with other domestic appliances. Journal of Food Engineering 2007, 78:715-722.
79. Lau M.H., Tang J. Pasteurization of pickled asparagus using 915MHz microwaves. Journal of Food Engineering 2002, 51:283-290.
80. Lin Y.E., Anantheswaran R.C., Puri V.M. Finite element analysis of microwave heating of solid foods. Journal of Food Engineering 1995, 25:85-112.
81. Lin T.M., Durance T.D., Scaman C.H. Characterization of vacuum microwave, air and freeze dried carrot slices. Food Research International 1998, 31:111-117.
82. Lobo S., Datta A.K. Characterization of spatial non-uniformity in microwave reheating of high loss foods. The Journal of Microwave Power and Electromagnetic Energy 1998, 33:158-166.
83. Lombrana J.I., Rodriguez R., Ruiz U. Microwave-drying of sliced mushroom. Analysis of temperature control and pressure. Innovative Food Science & Emerging Technologies 2010, 11:652-660.
84. Lougovois V.P., Kyranas E.R., Kyrana V.R. Comparison of selected methods of assessing freshness quality and remaining storage life of iced gilthead sea bream (Sparus aurata). Food Research International 2003, 36:551-560.
85. Maktabi S., Watson I., Parton R. Synergistic effect of UV, laser and microwave radiation or conventional heating on E. coli and on some spoilage and pathogenic bacteria. Innovative Food Science & Emerging Technologies 2011, 12:129-134.
86. Malafronte L., Lamberti G., Barba A.A., Raaholt B., Holtz E., Ahrne L. Combined convective and microwave assisted drying: Experiments and modeling. Journal of Food Engineering 2012, 112:304-312.
87. Maskan M. Microwave/air and microwave finish drying of banana. Journal of Food Engineering 2000, 44:71-78.
88. Maskan M. Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying. Journal of Food Engineering 2001, 48:177-182.
89. Mayer-Miebach E., Behsnilian D., Regier M., Schuchmann H.P. Thermal processing of carrots: Lycopene stability and isomerisation with regard to antioxidant potential. Food Research International 2005, 38:1103-1108.
90. McKeown M., Trabelsi S., Tollner E., Nelson S. Dielectric spectroscopy measurements for moisture prediction in Vidalia Onions. Journal of Food Engineering 2012, 111:505-510.
91. Metaxas A.C., Meredith R.J. Industrial microwave heating 1983, Peter Peregrinus Ltd., London.
92. Mollekopf N., Treppe K., Dixit O., Bauch J., Fuhrlich T. Simultaneous drying and modification of properties of starch using vacuum microwave treatment. Drying Technology 2011, 29:599-605.
93. Nelson S.O. Frequency- and temperature-dependent permittivities of fresh fruits and vegetables from 0.01 to 1.8 GHz. Transactions of ASAE 2003, 46:567-574.
94. Nelson S.O., Forbus W.R., Lawrence K.C. Assessment of microwave permittivity for sensing peach maturity. Transactions of ASAE 1995, 38:579-585.
95. Ni H., Datta A.K., Torrance K.E. Moisture transport in intensive microwave heating of biomaterials: A multiphase porous media model. International Journal of Heat and Mass Transfer 1999, 42:1501-1512.
96. Nott K.P., Hall L.D. Advances in temperature validation of foods. Trends in Food Science & Technology 1999, 10:366-374.
97. Ohlsson T., Thorsell U. Problems in microwave reheating of chilled foods. Journal of Foodservice Research International 1984, 3:9-16.
98. Ozkan I.A., Akbudak B., Akbudak N. Microwave drying characteristics of spinach. Journal of Food Engineering 2007, 78:577-583.
99. Ozkoc S.O., Sumnu G., Sahin S., Turabi E. Investigation of physicochemical properties of breads baked in microwave and infrared-microwave combination ovens during storage. European Food Research and Technology 2009, 228:883-893.
100. Pereira N.R., Marsaioli A., Ahrne L.M. Effect of microwave power, air velocity and temperature on the final drying of osmotically dehydrated bananas. Journal of Food Engineering 2007, 81:79-87.
101. Pereira R.N., Vincente A.A. Environmental impact of novel thermal and non-thermal technologies in food processing. Food Research International 2010, 43:1936-1943.
102. Pitchai K., Birla S.L., Subbiah J., Jones D., Thippareddi H. Coupled electromagnetic and heat transfer model for microwave heating in domestic ovens. Journal of Food Engineering 2012, 112:100-111.
103. Prabanjan D., Ramaswamy H.S., Raghavan G.S.V. Microwave-assisted convective air drying of thin layer carrots. Journal of Food Engineering 1995, 25:283-293.
104. Raghavan G.S.V., Venkatachalapathy K. Shrinkage of strawberries during microwave drying. Drying Technology: An International Journal 1999, 17:2309-2321.
105. Rakesh V., Seo Y., Datta A.K., McCarthy K.L., McCarthy M.J. Heat transfer during microwave combination heating: Computational modeling and MRI experiments. AICHE Journal 2010, 56:2468-2478.
106. Rattanadecho P. Theoretical and experimental investigation of microwave thawing of frozen layer using a microwave oven (effects of layered configurations and layer thickness). International Journal of Heat and Mass Transfer 2004, 47:937-945.
107. Ren G., Chen F. Drying of American Ginseng (Panax quinquefolium) roots by microwave-hot air combination. Journal of Food Engineering 1998, 35:433-443.
108. Ryynanen S. The electromagnetic properties of food materials: A review of the basic principles. Journal of Food Engineering 1995, 26:409-429.
109. Salazar-Gonzalez C., San Martin-Gonzalez M.F., Lopez-Malo A., Sosa-Morales M.E. Recent studies related to microwave processing of fluid foods. Food Bioprocess and Technology 2012, 5:31-46.
110. Salvi D., Boldor D., Aita G.M., Sabliov C.M. COMSOL multiphysics model for continuous flow microwave heating of liquids. Journal of Food Engineering 2011, 104:422-429.
111. Samanta S.K., Basak T. Theoretical analysis of efficient microwave processing of oil-water emulsions attached with various ceramic plates. Food Research International 2008, 41:386-403.
112. Samanta S.K., Basak T. Efficient microwave processing of oil-water emulsion cylinders with lateral and radial irradiations. Food Research International 2009, 42:1337-1350.
113. Samanta S.K., Basak T. Efficient processing of oil-water emulsions confined within 2D cylinders with various microwave irradiations: Role of metallic annulus. Food Research International 2010, 43(1):148-166.
114. Samanta S.K., Basak T., Sengupta B. Theoretical analysis on microwave heating of oil-water emulsions supported on ceramic, metallic or composite plates. International Journal of Heat and Mass Transfer 2008, 51:6136-6156.
115. Schirack A.V., Drake M.A., Sanders T.H., Sandeep K.P. Characterization of aroma-active compounds in microwave blanched peanuts. Journal of Food Science 2006, 71:C513-C520.
116. Schirack A.V., Drake M.A., Sanders T.H., Sandeep K.P. Impact of microwave blanching on the flavor of roasted peanuts. Journal of Sensory Studies 2006, 21:428-440.
117. Schirack M.A., Sanders T.H., Sandeep K.P. Effect of processing parameters on the temperature and moisture content of microwave-blanched peanuts. Journal of Food Process Engineering 2007, 30:225-240.
118. Sharma G.P., Prasad S. Drying of garlic (Allium sativum) cloves by microwave-hot air combination. Journal of Food Engineering 2001, 50:99-105.
119. Shenga E., Singh R.P., Yadav A.S. Effect of pasteurization of shell egg on its quality characteristics under ambient storage. Journal of Food Science and Technology-Mysore 2010, 47:420-425.
120. Silva F.A., Marsaioli A., Maximo G.J., Silva M.A.A.P., Goncalves L.A.G. Microwave assisted drying of macadamia nuts. Journal of Food Engineering 2006, 77:550-558.
121. Singh M., Raghavan B., Abraham K.O. Processing of marjoram (Marjona hortensis Moench.) and rosemary (Rosmarinus officinalis L.). Effect of blanching methods on quality. Nahrung 1996, 40:264-266.
122. Song X.-J., Zhang M., Mujumdar A.S., Fan L. Drying characteristics and kinetics of vacuum microwave-dried potato slices. Drying Technology 2009, 27:969-974.
123. Souraki B.A., Mowla D. Simulation of drying behaviour of a small spherical foodstuff in a microwave assisted fluidized bed of inert particles. Food Research International 2008, 41:255-265.
124. Sousa W.A., Marsaioli A. Drying of bananas assisted by microwave energy. Proceedings of the 14th International Drying Symposium (IDS 2004), Brazil, vol. C 2004, 1938-1945.
125. Sousa W.A., Marsaioli A. Drying of bananas assisted by microwave energy. Proceedings of the 14th International Drying Symposium (IDS 2004), Brazil, vol. C 2004, 1946-1954.
126. Soysal Y. Microwave drying characteristics of parsley. Biosystems Engineering 2004, 89:167-173.
127. Sripinyowanich J., Noomhorm A. A new model and quality of unfrozen and frozen cooked rice dried in a microwave vibro-fluidized bed dryer. Drying Technology 2011, 29:735-748.
128. Stephen N.M., Shakila J.R., Jeyasekaran G., Sukumar D. Effect of different types of heat processing on chemical changes of tuna. Journal of Food Science and Technology 2010, 47:174-181.
129. Sumnu G., Datta A.K., Sahin S., Keskin S.O., Rakesh V. Transport and related properties of breads baked using various heating modes. Journal of Food Engineering 2007, 78:1382-1387.
130. Sunjka P.S., Rennie T.J., Beaudry C., Raghavan G.S.V. Microwave-convective and microwave-vacuum drying of cranberries: A comparative study. Drying Technology: An International Journal 2004, 22:1217-1231.
131. Therdthai N., Zhou W. Characterization of microwave vacuum drying and hot air drying of mint leaves (Mentha cordifolia Opiz ex Fresen). Journal of Food Engineering 2009, 91:482-489.
132. Vadivambal R., Jayas D.S. Non-uniform temperature distribution during microwave heating of food materials - A review. Food and Bioprocess Technology 2010, 3:161-171.
133. Venkatachalapathy K., Raghavan G.S.V. Combined osmotic and microwave drying of strawberries. Drying Technology: An International Journal 1999, 17:837-853.
134. Vilayannur R.S., Puri V.M., Anantheswaran R.C. Size and shape effect on nonuniformity of temperature and moisture distributions in microwave heated food materials: Part I simulation. Journal of Food Process Engineering 1998, 21:209-233.
135. Wang J., Xi Y.S. Drying characteristics and drying quality of carrot using a two-stage microwave process. Journal of Food Engineering 2005, 68:505-511.
136. Wang R., Zhang M., Mujumdar A.S. Effect of food ingredient on microwave freeze drying of instant vegetable soup. LWT-Food Science and Technology 2010, 43:1144-1150.
137. Wang R., Zhang M., Mujumdar A.S., Sun J.-C. Microwave freeze-drying characteristics and sensory quality of instant vegetable soup. Drying Technology 2009, 27:962-968.
138. Yang H.W., Gunasekaran S. Comparison of temperature distribution in model food cylinders based on Maxwell's equations and Lambert's law during pulsed microwave heating. Journal of Food Engineering 2004, 64:445-453.
139. Yanyang X., Min Z., Mujumdar A.S., Le-qun Z., Jin-cai S. Studies on hot air and microwave vacuum drying of wild cabbage. Drying Technology 2004, 22:2201-2209.
140. Zhang M., Tang J., Mujumdar A.S., Wang S. Trends in microwave-related drying of fruits and vegetables. Trends in Food Science & Technology 2006, 17:524-534.
141. Zhou L., Puri V.M., Anantheswaran R.C., Yeh G. Finite element modeling of heat and mass transfer in food materials during microwave heating - Model development and validation. Journal of Food Engineering 1995, 25:509-529.