Microwave freeze-drying

Microwave freeze drying is a process that is very difficult to control. Since water has an inherently higher dielectric loss factor than ice, any localized melting produces a rapid chain reaction, which results in runaway overheating. 

In view of all of these limitations, microwave freeze drying is at present only a potential development [25] and is not considered in the following sections of this chapter. 

JP Bouldoires and T LeViet. Microwave freeze-drying of granulated eoffee. In Second International Symposium on Drying, MeGill University, Montreal, Quebec, Canada, 1980. 

S. J., 2010b. Microwave freeze drying of sea cucumber Stichopus japonicus).]. Food Eng. 96 491-497. 

Wang, R., Zhang, M., Mujumdan A. S., Sun, J. C., 2009. Microwave freeze-drying characteristics and sensory quality of instant vegetable soup. Drying Technol. 27(9) 962-968. 

Wang, R Zhang, M., Mujumdar, A. S Sun, J. C Jiang, H., 2011a. Effect of salt and sucrose content on dielectric properties and microwave freeze drying behavior of restructured potato slices. /. Food Eng. 106 290-297. 

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