MVD is a technique which combines the microwave heating
technique with vacuum drying. The microwave radiation is transformed,
directly in the product, to kinetic energy. The vacuum
conditions lower the liquid vapor pressure, so that drying of
thermo-sensitive products can be performed in the absence of
oxygen. Efficient water evaporation can also be used for structural
changes and the prevention of shrinkage due to food puffing and
induced porous tissues.
The objective of this study is to investigate the effect of different
drying techniques on various parameters of vacuum impregnated
apple slices. To our knowledge, this is the first investigation of
flavonoid enriched food dried by MVD.