Quality evaluation of microwave dried guava

Abstract

This study is carried out to evaluate the effect of different microwave powers on the quality of microwave-dried guava in term of vitamin C degradation. The study was conducted by determining the initial moisture content of fresh guava followed by drying the guava using microwave oven until it reached the desired final moisture content. The effect of microwave heating on the vitamin C content of microwave-dried guava using three microwave power levels of 300 W, 450 W and 600 W was determined by using High Performance Liquid Chromatography (HPLC). The drying characteristics established during microwave drying which included moisture content and drying rate were observed.