Passos, Cláudia P.Calvão, JoãoFerreira, SóniaJorge, RicardoFernandes, Pedro A.R.Martins, Vitor Manuel RamalheiraCoelho, ElisabeteWessel, Dulcineia F.Cardoso, Susana M.Nunes, CláudiaCoimbra, Manuel A.2018-03-262018-03-262015Passos, Claúdia; Calvão, João; Ferreira, Sónia; Jorge, Ricardo; Fernandes, Pedro A.R.; Martins, Vitor Manuel Ramalheira; Coelho, Elisabete; Wessel, Dulcineia F.; Cardoso, Susana M.; Nunes, Claúdia; Coimbra, Manuel António (2015). Microwave hydrodiffusion and gravity: an emergent technology for green extraction of non-volatile compounds. In Microbiotec 2015- Congress of microbiology and biotechnology. Évorahttp://hdl.handle.net/10198/16560Microwave technologies are more and more present in food applications due to their performance in shortening the time of treatments such as drying, pasteurization, defrosting, or post-harvesting [1]. While solvent-free microwave extraction has been extensively used as a green procedure for essential oil and volatile compounds from aromatic herbs [2], its applications have been extended to enhance extraction of phytocompounds simultaneously with drying. In microwave drying, operational cost is lower because energy is not consumed in heating the walls of the apparatus or the environment [3].engMicrowave hydrodiffusionGreen extractionNon-volatile compoundsconference poster