Banana chip microwave vacuum dehydrator

Specifications

Banana chip microwave vacuum dehydrator

Compared with conventional drying methods, which are heating from the outside to the inside by heat conduction, microwave show so-called volume heating with the following advantages:

• a temperature gradient directed towards the surface, i.e. temperatures inside are higher than outside, giving rise to a higher partial pressure that drives the evaporating liquid to the surface
• consequently, the superficial layer does not dry up completely and the surfaces remain permeable
• the liquid evaporating inside the product is emitted through the porous structure of the solid material’s macro-capillary system, resulting in a high drying velocity
• the heating of water and most organic solvents occurs selectively - due to the greater dielectric losses of water as compared to the product to be dried
• swift and thorough drying of moist products with low thermal conductivity
• static drying of thick layers without frictional losses
• high total efficiency of energy application
• high-speed control of the energy transport
• short processing times, i.e. suitable for automated manufacturing

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