This work concerns the design of a combined microwave and a conventional hot air drying system for
application in agricultural products. Storage stability of dry food products depend on the state at which the
drying process is finished. Because of undesirable changes in the quality of dried food products due to high
temperature beyond food optimum drying temperature of 60oC and long drying time, microwave heating
capabilities were combined with the heating capabilities of the conventional hot air system to develop a time
and cost effective food drying method. This will improve the quality of dried food and yet retain their
rehydration abilities. The work observed the effect of microwave drying system, the effect of conventional
hot air drying system, and the effect of both drying methods on food items. The Combined method not only
solved the problem of non-uniform products drying and prolonged drying period, but also improves the drying
efficiency and quality of dried grain food such as rice, beans, and maize.
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