Microwave drying is an advanced technology that can be used to dry fish, meat, grain, fruits and vegetables, and herbs.
Equipment for microwave drying of food products
Microwave drying technology is successfully used in bakery, dairy, meat and sausage production. High-power electromagnetic field affects the product being dehydrated, causing the water molecules to oscillate and rotate, converting electrical energy into heat. The amount of energy released by the product depends on the number of molecules and water content. The more water and molecules involved in heat transfer, the more heat we get at the output. Due to microwave drying, the product is processed more intensively in wet areas, while the energy is evenly distributed throughout the structure of the substance. Therefore, heat treatment is carried out in full, which ensures high quality drying.
Advantages of microwave drying
During heating, the raw material loses its initial moisture, but this is not reflected in the speed and quality of the drying process. The drying of the product does not slow down, because the thermal conductivity indicators do not play a significant role. The least amount of time is spent on microwave drying of mushrooms, fruits, vegetables, fish, meat. At minimum temperatures, the product receives a more intensive treatment, as a result of which all useful substances are preserved. In addition to drying, as a result of microwave treatment, the product is disinfected – the destruction of harmful substances that has a positive effect on increasing the shelf life. Microwave drying is a very effective and fast product processing process. This technology does not require the use of additional devices and special methods to speed up and improve the quality of drying.