Application of Microwave Drying Technology in Fruit and Vegetable Dehydration

Microwave vacuum drying technology has low nutrient loss rate and high dehydration efficiency.

In the 1979, the first time France applied microwave vacuum technology to produce citrus powder in industrial scale. Citrus powder is soluble and remains fragrance, and its vitamin retention rate is much higher than spray drying.

The University of California has produced dehydrated grapes of microwave vacuum drying technology. Because the microwave drying temperature is low and the drying time is short, the vitamin B1, the vitamin B2, the vitamin C all can obtain the high retention rate.

Scientists have used hot air drying, vacuum drying, freeze-drying and microwave vacuum drying to dry garlic. They found that the time needed for microwave vacuum drying is greatly shortened, and the retention rate of the sulphur-sulfonic acid ester of the dried garlic is 90%.

Now, microwave vacuum drying technology has been widely used in the production of apple chips. Microwave drying can dry and puffed apple slices in a few minutes. This technology greatly improves the processing capacity of fruit and vegetable products.