Journal of Microwave Power and Electromagnetic Energy (JMPEE)
TITLE	Determination of the Moisture Content of Some Fruits and Vegetables by Microwave Heating [PDF]
AUTHORS	Wenceslao Canet 1988 23 4 231-235
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Abstract The moisture content of some fruits and vegetables including apples, pears, strawberries, bananas, and avocados, potatoes, carrots, onions, lettuce, and cabbage, was determined using a microwave oven. The effect of sample weight was studied and the results were compared with those obtained by conventional and vacuum oven drying methods. For 20-g minced samples of fruits and vegetables, these three methods yielded equivalent results, but usage of a microwave oven substantially shortened the drying time required (30 minutes versus 15 hours). Key Words: Moisture content method, determination by microwave, fruits and vegetables.