摘要：The present study was aimed to determine the contribution of microwave and infrared drying mechanism in infrared-assisted microwave drying. Bread dough samples were dried from 40.9 to 8% moisture content (wet basis) with microwave, infrared and infrared-assisted microwave drying by using halogen lamp-microwave combination oven. Microwave and/or halogen power levels of 30, 50 and 70% were used. It was found that in the infrared-assisted microwave drying, microwave energy was the dominant mechanism with about nine times greater contribution than that of infrared. An estimation for the change in the relative drying rate of infrared-assisted microwave drying was found by using the relative drying rate values and the fractional contributions of both drying mechanisms.
