Microwaves have established themselves in many industrial fields. The absorption of microwave energy directly in the water molecules predestines this device particularly for application in the food industry.
If this process takes place in a vacuum, not only fast and gentle drying is achieved, but also, under certain preconditions, an instand character of the product.
Conventionally pre-dried fruits, vegetables or meat products may expand due to the high inner steam pressure generated in the vacuum by the microwaves. A completely new end product emerges, similar to freeze-dried goods.
