Among problems of microwave drying, non-uniform heating,
the possibility of tissue destruction and limits of wave penetration
into the nutrient can be noted [15], while one of the advantages of
using microwave energy is the ability to combine several drying
methods. For instance, microwave application can be combined
with vacuum drying [16]. This combined approach has the benefits
of both vacuum and microwave drying methods, and can improve
energy efficiency and product quality [17]. Depletion of oxygen in
the environment and reduction of unwanted reactions in food is
another advantage of this method [18].