Microwave-convective dehydration for quality enhancement of dehydrated vegetables

The perishability of fresh vegetables, due to high water activity, heat sensitivity, and degradable bioactive components, poses challenges for preservation. While dehydration is commonly used to extend shelf life, traditional drying methods often fall short in retaining quality attributes like flavor, nutrients, color, and texture. As a result, there is a growing shift towards advanced drying techniques, particularly microwave drying, which is more effective for vegetable dehydration. Moreover, novel hybrid techniques that combine microwave drying with other methods, such as microwave-fluidized, microwave-convective, and microwave-vacuum drying, offer enhanced results. This review highlights the process, conditions, and quality outcomes of microwave-convective drying, emphasizing its potential for product development and commercialization.