Microwave vacuum fruit dryers use 10°C to 30°C temperature to dry fruit in a vacuum chamber, the whole drying time will be 2 to 4 hours. This fast speed saves a lot of energy consumption and the vacuum low temperature retains the fruit flavour.
This new vacuum microwave fruit drying technology is built up with equipment that combines microwave heating and a vacuum environment to dry fruits. It has significant advantages in terms of nutritional retention, drying efficiency, and product quality. Microwaves act directly on the water molecules in fruits through high frequency electromagnetic waves, making them vibrate at high speed and generate heat, thus achieving internal heating. In a very high vacuum state, the boiling point of water is significantly reduced to 0℃ to 10℃ . This enables fruits to dehydrate rapidly at low temperatures, reducing the damage to heat - sensitive components such as vitamin C, anthocyanins, and aromatic substances, and at the same time inhibiting oxidation reactions and retaining the natural color and flavor.
Compared to the freeze dryer, the shorter drying time saves a lot of energy consumption. This 10°C to 30°C low temperature means it is similar to the normal environment temperature, no need to keep fruit in frozen condition for a very long time, after drying the fruit tastes like fresh fruit and the dried fruit color is perfect. Compared to traditional hot air drying technology, the dried fruit saved 90% to 95% shape dimension,nutrients, color and flavor.
Vacuum microwave fruit drying technology is suited to dry high requests of color and taste fruit, it is a good quality and low energy cost vacuum drying technology. Now more and more fruit snack factories choose this microwave vacuum fruit dryer for their production line.
These different model fruit dryers have different drying capacity for your choice.
NV-2 is laboratory scale model
NV-9 and NV-15 is very small scale model
NV-20 and NV-25 is middle scale model
NV-40 and NV-50 is big scale and the most popular model
