The impact of microwave technology on fruit drying processes in food industry: a bibliometric and comprehensive review (2018–2024)

This study offers a comprehensive bibliometric analysis and review of microwave drying technology's impact on fruit quality preservation in the food industry from 2018 to se2024. Key contributions from leading researchers and institutions globally are highlighted, revealing the prominence of countries like Turkey, China, and India in advancing this field. The review demonstrates that microwave drying outperforms traditional methods such as hot air, sun, and freeze-drying in terms of efficiency, energy consumption, and preservation of nutritional and sensory qualities. Specific findings indicate that microwave drying retains essential vitamins, antioxidants, and bioactive compounds more effectively, with the aid of advanced models and pretreatments optimizing drying processes for high-quality outputs. The study underscores the potential for microwave drying to revolutionize fruit preservation, while also identifying areas for future research to address existing limitations and enhance technology adoption in the industry.