Mathematical modeling of microwave-assisted convective heating and drying of grapes

Abstract

This research studied the processing performance and product quality of Thompson seedless grapes dried using microwave-assisted convective hot air drying as well as the effect of blanching and dipping pretreatments. Two pretreatment methods were compared, dipping into 2% ethyl oleate (V/V) and 5% potassium carbonate solution (m/V) at 40