Recent trends and future potential of microwave-assisted fish drying

Microwave (MW) offers a unique heating mechanism, which volumetrically pushes internal moisture to the surface during drying of water-rich foods such as fish. However, due uneven power distribution, continuous application MW energy causes excessive localized heating, resulting in deterioration food quality. Incorporation other techniques convective, vacuum, osmotic, and freeze-drying with has been attempted past solve these shortcomings applied different systems. This paper investigates current trends microwave-assisted (MWAD) methods for The available literature on MWAD is critically analyzed terms consumption change nutritional components well properties. Additionally, this review explores potential fish drying. article shows that pulsed microwave convective (PMCD) can be implemented effectively. Considering critical need improving efficiency quality retention drying, PMCD would highly promising method.