Vacuum-microwave-drying-food, a fresh approach in food drying technology safer, higher-quality dried food produced faster and more affordably. nuwave’s revolutionary food drying technology brings production affordably into the hands of farmers and primary processors, to create food before it goes to waste and substantially increasing crop value.. Dried fruits and vegetables processed through a microwave dryer with vacuum retain a superior flavor, aroma and color compared to other drying methods. the reason is simple: vacuum allows the reduction of the boiling point and the microwave provides direct heat., microwave drying (figure 10) is extensively used to dry food materials due to the high drying rate and uniform drying (nair et al., 2011).microwave drying can also improve the quality of some food materials. microwave drying can enhance the drying rate during falling rate period (final stage of drying)..
fresh food products rapidly deteriorates unless some way can be found to preserve them. bacteria, yeasts and molds need the water to grow, and drying prevents them from surviving in the food. open air drying using sun and wind has been practiced since ancient times vacuum freeze drying (fd) and vacuum microwave drying (vmd), cite this paper as: ahrens g., kriszio h., langer g. (2006) microwave vacuum drying in the food processing industry. in: willert-porada m. (eds) advances in microwave and radio frequency processing..
How microwave-vacuum drying works drying methods compared microwaves reach inside the food, causing the water in it to evaporate. the vacuum pump draws out the air, lowering the pressure inside the dehydrator. because the boiling point falls at lower pressure, water evaporates at a temperature below what would cause heat damage to cells., what is claimed is: 1. a method for dehydrating a food product comprising: providing a carousel having an annular region, wherein said annular region further comprises a plurality of compartments; loading said compartments with a food product; and dehydrating said food product in said compartments in a vacuum microwave wherein said carousel rotates during said dehydration..
Drying of fruits & vegetables using püschner microwave vacuum dryer, µwavevac 0150 drying is the oldest method of preserving food and account for majority of processes in food industry. there are many known methods of drying food; microwave vacuum drying is identified due to numerous benefits it produces., vacuum drying is the mass transfer operation in which the moisture present in a substance, usually a wet solid, is removed by means of creating a vacuum.in chemical processing industries like food processing, pharmacology, agriculture, and textiles, drying is an essential unit operation to remove moisture. vacuum drying is generally used for the drying of substances which are hygroscopic and ....
Mechanism of microwave drying 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.