Absrtact: The drying principles and shortcomings of microwave drying and synergistic drying methods are expounded. Low-frequency ultrasonic drying method has the advantages of low drying temperature, high drying efficiency and high quality of dry products. Low-frequency ultrasonic drying combined with other drying methods can be used for fruit and vegetable drying. The problems existing in microwave drying equipment, such as low energy utilization rate and difficult to control the quality of materials, are discussed. It will be a hot research topic in microwave drying of fruits and vegetables in the future.
Key words: fruit and vegetable microwave drying; low frequency ultrasound; combined drying
Drying is an important means of processing agricultural products. Drying agricultural products is conducive to the storage of agricultural products, but also can reduce transportation costs. China’s fruit and vegetable production ranks the first in the world and occupies the largest share in international trade, among which dehydrated fruits and vegetables account for about one third of the total export trade of fruits and vegetables in China.
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