Investigation of microwave application time with constant pulse ratio on drying of zucchini

Abstract

Zucchini with the scientific name Cucurbita pepo L. belongs to the Cucurbits family. This product has low calories (Bagheri & Dinani, 2019) and contains a suitable level of B vitamins and minerals (Chayjan et al., 2017). Drying is an old way of preserving food for longer storage by avoiding the growth of microorganisms (Chayjan et al., 2017). Dried zucchini is a functional food with high magnitudes of fiber and bioactive compounds (Soquetta et al., 2018) that can be used in seasoning and soup mixtures.