Microwave freeze drying characteristics of beef

Microwave freeze drying characteristics of unsaturated raw beef were studie d experimentally for various levels of electric field strength, vacuum pres sure, sample thickness and initial saturation. The results show that drying time is proportional to initial saturation and inversely proportional to t he electric field strength and sample thickness. The effect of vacuum press ure on drying time is negligible. Some advantages of microwave freeze-dryin g over conventional freeze drying with radiant heating are pointed out.