Investigation of microwave application time with constant pulse ratio on drying of zucchini

Since nonuniform drying in the continuous microwave harms safety and quality of dried food materials, a significant improvement can be achieved by controlling application time microwave. This study aimed to investigate influence power at constant pulse ratio during zucchini on different product characteristics. The samples were first exposed microwaves with powers 360, 600, 900 W alternately for 10, 30, 50 s. After intermittent microwaves, process was continued using hot-air drying. Increasing caused reduction total time. minimum obtained s (259.44 min). Deff increased significantly 24.4% 34.1% increasing power, respectively. highest shrinkage bulk density observed 360 10 due longer than other treatments. Rehydration 10.3% 14.7% A 33% decrease energy consumption noticed W–50 treatment compared W–10 treatment. Moreover, lightness decreased, color difference increased. In summary, produced better-dried treatments considering quantitative qualitative properties. results this research used industry dry products hot air control improve their quality.