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Analysis of modern technologies for the use of vacuum and microwave effects in the dehydration of food products

Abstract

Analysis of modern technologies for the use of vacuum and microwave effects in the dehydration of food products

Shegelman I.R., Vasilev A.S., Sukhanov Y.V.

Incoming article date: 07.09.2018

An analysis of the use of modern technologies based on the use of physical phenomena, namely, vacuum and microwave effects in the dehydration of food products, is given. On the basis of generalization and analysis of studies of domestic and foreign scientists it was shown that these technologies are promising for such plant raw materials as fruits and vegetables, and their effectiveness depends on the characteristics of the raw materials being enriched

Keywords: vacuum, microwave exposure, dehydration of food, drying