Anchovy drying using step-down microwave technique

Conventional drying methods, such as hot air-reciprocal tray (HART) and microwave-hot air with a reciprocal tray (MHART), often suffer from low energy efficiency and product degradation at high temperatures or microwave power. This study introduced a step-down microwave-hot air with a reciprocal tray system (SMHART) to enhance drying performance using a programmable MHART setup. SMHART significantly reduced drying time and energy consumption (as low as 332.8 MJ/kg of water evaporated) while improving product quality. The dried seasoned anchovies exhibited increased crispness, an acceptable colour change (∆E = 5.51), low water activity (< 0.6), and higher protein content compared to commercial samples. Microbial safety was ensured, and rancidity remained within acceptable limits after four months of refrigerated storage. SMHART at 80 °C proved to be an effective method for drying seasoned anchovies.