Re-structuring and mixing with other materials can be used
to resolve the processing problem due to high sugar content
in lychee drying. The effect of sugar content on dielectric loss
value of materials is dominantly influenced by water content.
Addition of 4% potato starch to paste mixture improved the
crispness of dried chips. The higher microwave power used
during MVD, the better quality mixed chips. But choosing optimal
microwave power should not only consider utilization
ratio of energy but also products quality.