Description
Drying fruits and vegetables in a vacuum using microwaves is a very rapid process. It is particularly effective for drying materials that have been pre-dried, for example, in a pulso-fluid dryer. This two-stage drying allows for a fourfold reduction in drying time.
The dried products have unique properties. It is possible to obtain products with lower moisture content than with conventional drying methods. The process of puffing occurs: the particles of the dried materials are expanded and become porous, significantly improving the rehydration ability of the resulting products.
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