We are offering microwave vacuum dryer.
Microwave drying has a big advantages compared with conventional hot air drying, because in microwave drying, heat is generated by directly transforming the electromagnetic energy in to kinetic molecular energy and thus the heat is generated deep within the material to be dried
microwave drying features:
1. a temperature gradient directed towards the surface. I.e temperature inside are higher than on the outside giving rise to a higher partial pressure that drives the evaporating liquid to the surface.
2. consequently the superficial layer does not dry out completely and the surface remains permeable.
3. the liquid evaporating inside the product is emitted through the pore structure of the solid material macro capillary system, resulting in high drying velocity.
4. the heating of water and most organic solvents selectively due to the greater dielectric losses of water as compared to the product to be dried.
5. low drying temperatures treat the product gentle.
6. no oxygen attack for the product.
7. highly nutritious instant properties
8. better flavor
9. less hydroscopic final product
10. minimal product losses
11. static drying of thick layers without frictional losses, therefore no mechanical stress for the product.
12. short process times, high efficiency and full automated system guarantees economic operation.
The microwave energy is mainly absorbed by liquid water present in food owing to its higher loss factor than other components the absorption of microwaves results in the temperature to rise, some water get evaporated and the moisture level reduces internal heating and evaporation of liquid water takes place inside the food materials and generates significant pressure moisture is pumped to the surface due to the pressure gradient. The resulting pressure-driven flow becomes an additional mechanism of internal moisture transport.

We are offering microwave vacuum dryer.
Microwave drying has a big advantages compared with conventional hot air drying, because in microwave drying, heat is generated by directly transforming the electromagnetic energy in to kinetic molecular energy and thus the heat is generated deep within the material to be dried
microwave drying features:
1. a temperature gradient directed towards the surface. I.e temperature inside are higher than on the outside giving rise to a higher partial pressure that drives the evaporating liquid to the surface.
2. consequently the superficial layer does not dry out completely and the surface remains permeable.
3. the liquid evaporating inside the product is emitted through the pore structure of the solid material macro capillary system, resulting in high drying velocity.
4. the heating of water and most organic solvents selectively due to the greater dielectric losses of water as compared to the product to be dried.
5. low drying temperatures treat the product gentle.
6. no oxygen attack for the product.
7. highly nutritious instant properties
8. better flavor
9. less hydroscopic final product
10. minimal product losses
11. static drying of thick layers without frictional losses, therefore no mechanical stress for the product.
12. short process times, high efficiency and full automated system guarantees economic operation.
The microwave energy is mainly absorbed by liquid water present in food owing to its higher loss factor than other components the absorption of microwaves results in the temperature to rise, some water get evaporated and the moisture level reduces internal heating and evaporation of liquid water takes place inside the food materials and generates significant pressure moisture is pumped to the surface due to the pressure gradient. The resulting pressure-driven flow becomes an additional mechanism of internal moisture transport.