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Dehydration of fruits and vegetables is one of the most ancient and efficient preservation methods. The quality of the product and its cost depend mainly on the final stage of drying. In the present paper we analyze physical mechanisms occurring during drying throughout heat and mass transfer for defining an efficient and economic three stage drying process of hot air drying combined to a texturing stage by DIC (Instant Controlled Pressure Drop) and finally using microwave assisted by ambient temperature air dehydration.

Fruits & Vegetables Drying Combining Hot Air, DIC Technology and Microwaves