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Nasan Fruit Dryer

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Fruit Dryer

Fruit Dry

Microwave vacuum fruit dryer use 10°C to 30°C temperature to dry fruit in a vacuum drying 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. “Clean Label” dried fruits (no added sugar, sulfites) made possible by this drying technology's ability to preserve color and flavor without additives.

Principles:

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. It solved the key limitations of traditional drying methods (e.g., nutrient loss, uneven texture, long time) and has become a game-changer in the fruit processing industry—suitable for a wide range of fruits, from berries and tropical fruits to stone fruits.

Advantages:

Fruit vacuum microwave drying outperforms conventional methods (hot air drying, sun drying, freeze drying) in key metrics, especially for heat-sensitive and high-value fruits. 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, it is many levels above of the dried fruit’s shape dimension,nutrients, color and flavor.

Coomparison:

	Fruit vacuummicrowave dry	Fruit vacuumfreeze dry	Fruit Hot air dry
Drying Temperature	10 ~ 30°C	-40 ~ 30°C	60 ~ 85°C
Drying Time	2~4h	24~120h	12-72h
Energy consumption	low	very high	very low
Sterilized	yes	no	no
Nutrient	High (retain 80–90% vitamin C, 90%+ dietary fiber/antioxidants)	Very high (retain 90–95%, but high costly)	low (retain 30–50% vitamin C, most lost to heat with oxygen)
Shape	90% of original	100% of original	50% of original
Color	Bright, true to fresh	White,near fresh	Darkened (browning)
Flavor	Intense, no “cooked” taste	Intense (but 2–3x more expensive)	Weak, “stale”
Texture	Chewy or crispy (controllable)	Puffy, crispy	Hard surface, dry interior
Eat feeling	delicious	boring	normal
Contamination Risk	Low (closed system, no dust/insect contact)	Low (closed system,no dust/insect contact)	Medium (open air may carry impurities)
Machine cost	middle	very high	lower

In conclusion：

Fruit vacuum microwave drying is a versatile, efficient technology that balances quality, speed, and cost—making it ideal for producing high-value dried fruits. Its ability to preserve nutrients, flavor, and appearance positions it as a leading solution for modern fruit processing, catering to both consumer demand for healthy snacks and industry needs for sustainability and efficiency.Because of vacuum microwave fruit drying technology is suited to dry high requests of color and taste fruit,this good quality and low energy cost vacuum drying technology is more and more popular,and many fruit process factories choose this microwave vacuum fruit dryer for their production line.