Infrared thermography assisted control for apples microwave drying

► An improved microwave system was compared to a convection hot-air heating during drying of apples. ► Infrared thermography allowed to switch the magnetron in order to control the product temperature. ► Higher the microwave temperature in higher the temperature swings and more browning in apples. ► A more uniform heating of the apples was reached when a mode stirrer was employed in microwave oven. A microwave based system was developed for drying of apple slices while on-line controlling their temperatures. An infrared thermography assisted control system allowed to realize temperature control by detecting the instantaneous maximum temperature among the samples under test instead of a chosen slice. The effectiveness of the system at hand in realizing temperature control both in space and in time was proven for three temperatures: 55, 65 and 75°C. Temperature fluctuations became larger both with time increasing and with rising temperature levels thus causing a negative impact on dried fruit quality. In fact apples slices dried at 75°C by microwave showed L∗ (lightness) and white index (WI) values significantly lower (p