Deck and Room Type Ovens
Drying is one of the oldest preservation methods used to improve the durability of foodstuffs. Drying or dehydration is the process of removing water from solids to slow or stop microbial spoilage and chemical reactions. Conventional drying, vacuum drying, infrared drying, osmotic drying, freeze drying and microwave drying are used for drying fruits and vegetables.
The material to be dried shows resistance to the movement of water depending on its chemical structure, surface area, thickness and fiber structure. Managing the ambient temperature and temperature-dependent moisture formation increases or decreases the drying speed and time.
Our Industrial Microwave Ovens
In the microwave drying process, high frequency waves pass rapidly through the dried material, are absorbed and transformed into heat energy and thus the water in the material evaporates. Since the heat transfer in microwave drying is from the center to the surface, the internal temperature of the dried foodstuff is higher than the surface temperature and a more dynamic heat transfer occurs compared to conventional drying.
Microwave technology is used in the food sector for heating, removal of moisture that is critical and difficult to remove, as well as pasteurization and fumigation of packaged / non-packaged products. In non-food products, it is especially used in the removal of difficult and low moisture and drying of products.
