The primary use of a microwave vacuum dryer is the dehydration drying of high value-added and heat-sensitive agricultural and auxiliary products, health products, food, pharmaceuticals, fruits and vegetables, chemical raw materials, etc.; it is also used for low-temperature chemical product concentration, the removal of crystal water from preparations, the drying of enzymes, the vacuum extraction of medicinal herbs, and other similar tasks.
When the machine is in use, the magnetron first generates microwaves, which are then fed into the microwave cavity through the feeding device. To achieve the goal of drying, the moisture in the material in the cavity is heated and evaporates under the influence of the microwave energy. The water vapor is then removed by the dehumidification system. Microwave electromagnetic fields have biological and thermal effects that render bacteria in the material inert. The drying temperature is low, the speed is high, and the loss of the medicine's active substances is minimal since the microwaves directly affect the materials.
Food materials are dried in vacuum much like they are at normal pressure, with the exception that moisture evaporates at a lower temperature in vacuum than it does under normal pressure. The evaporation temperature decreases with increasing vacuum, allowing for lower temperatures drying throughout the process.
Four times as productive as traditional drying;
The internal moisture content of the material is high, from the inside to the outside during heating, consistent with the direction of moisture diffusion, and the temperature difference between inside and outside is small, so the phenomenon of uneven distribution of the conventional dry heat does not occur. This is due to the selective heating of water molecules by microwaves.
Through PLC programming, the microwave's vacuum degree adjustment can be managed. A customized sight glass is installed outdoors to allow for the observation of the entire drying process;
Effective substances have a longer shelf life due to their resistance to decomposition and damage at low temperatures as well as their ability to sanitize and sterilize;
Energy efficiency and a high level of automation.
It is well known that when the temperature is low, the boiling point of water also drops. As an illustration, the boiling point of water is 100°C at conventional atmospheric pressure and 40°C at 0.073 atmospheres. When an object is heated in a vacuum, the interior moisture of the object evaporates without causing a temperature increase. The drying speed of microwave vacuum cryogenic materials is substantially faster than normal drying; the ratio is typically greater than a dozen or even dozens.
To further ensure product quality, dry in an atmosphere with low temperatures and no oxygen.