A review of moisture content determination in foods using microwave oven drying

Abstract This paper reviews the use of microwave drying for food moisture content determination. Successful approaches for a variety of food products were summarized and their findings discussed. Results were compared with conventional techniques. Generally, the magnitude of error was small. Several parameters that affect measurement accuracy were discussed. These included among others, drying time, microwave power, sample mass and composition, and container size, geometry and location in the oven.