continuous microwave vacuum dryer for fruit and vegetable

Specifications

1.type: dryer for fruit and vegetable
2.dehydrating method: microwave
duction method: continuous
4.feature: conveyorized

As 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

Drying method	Microwave	Boiling	Hot air	Vibrating
Temperature	low	high	high	high
Time	short	long	long	short(several times)
Quality	very good	good	normal	normal
Loss	none	little	much	much
Solubility	good	good	normal	bad
Appearance	very good	good	normal	noraml
Consumption	low	high	high	high
Continuous	available	difficult	N/A	difficult
Sterilization	good	bad	bad	bad

Drying method	MW+Vacuum	Freezing	Vacuum	Spray
Temperature	low	very low	low	high
Time	short	long	very long	short
Quality	good	good	normal	bad
Loss	none	little	none	much
Solubility	very good	very good	normal	normal
Appearance	good	good	bad	normal
Consumption	low	very high	high	very high
Continuous	available	difficult	N/A	available
Cost	low	very high	low	low

 

1.What is microwave?

 

 

Microwaves are a form of electromagnetic energy with frequencies between 300 MHz and 300 GHz, generated by magnetrons under the combined force of an electric and a magnetic field perpendicular to each other.

 

2. What is the advantage of microwave equipment compare to Conventional equipment?

Conventional is a surface drying and sterilization method, which  is not only slow, but also non-uniform with the surfaces, edges and corners of mushrooms or fungus. The imperfect drying and sterilization will cause product rejections, waste energy and extend process time.

Microwave is a direct method of drying and sterilization. Energy is transferred through the material electro-magnetically, not as a thermal heat flux. Therefore, the effect of drying and sterilization is uniformity and process time is short.

Microwave mushrooms sterilizer and dryer could completely preserve the original color, fragrance, nutrition and other properties of spices.

 

3. How about safety?

Using scientific structure and patented suppression system, BODA industrial microwave drying machine no threat of electromagnetic radiation to the health and safety of equipment operators.

 

4.What about maintenance?

In addition to downtime for cleaning and inspection, conventional sterilizers and heat exchangers need periodic servicing with an expensive inventory of parts and a highly trained labor force.  For microwave dryer and sterilizer, the only  part that requires maintenance is the magnetron.  In the event of a malfunction or misuse through incorrect operation, this can easily be replaced in less than thirty minutes.  Generally, BODA recommends that the magnetron of industrial microwave dryer and microwave sterilizer be replaced annually or after 8,000 hours of operation, whichever is sooner.

 

continuous microwave vacuum dryer for fruit and vegetable