The phenomenological model microwave drying kinetics of food products

In recent years microwave drying has been studied as an extended method of drying to obtain high quality products including fruits, vegetables and grains. Major advantages of microwave drying of foods are higher drying rate, energy saving and uniform temperature distribution giving a better product quality. As yet the kinetics of microwave drying process has been investigated by means experiments both mathematical modeling. The main disadvantages for known mathematical models are the large number of parameters and complexity of numerical methods used to solve numerical model. In the present work we phenomenological method for microwave drying kinetics model development is proposed.