Drying fruits and vegetables in vacuum with microwaves is a very quick process. Particularly effective is drying initially pre-dried material, e.g. in a pulse-and-fluidization drier. Such two-stage drying enables to shorten drying time fourfold.

Dried products have unique characteristics. It is possible to obtain products with lower humidity than when drying using conventional methods. There takes place the so-called puffing process: particles of the material being dried are aerated, they become porous, which significantly improves their ability to rehydrate.

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