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Microwave vacuum drying pilot system

Identification of Facility
TitleMicrowave vacuum drying pilot system
AcronymMVD
Key wordsDrying, microwave heating, snack, puffing, fruit and vegetable processing
Latest version2013/04/19
DescriptionThe microwave vacuum drying pilot system is designed to create snack products from fruits and vegetables with crunchy, puffed structure. These products have higher nutritional value, than conventional hot-air dried products, and approximately equal to freeze drying, due to relatively low temperature and short drying time. With minimal water activity, the product’s microbiological state remains inactive, resulting long shelf life. No food additives required. For better product quality and energy efficiency, hot-air pre-drying is recommended.
Images
Possibilities and limitsBatch system, approximately 1kg product/hour capacity. The microwave vacuum drying equipment has a cylindrical stainless steel vacuum chamber, with a conical dome for better vapor removal. The samples are hold in a rotary teflon tray. Microwaves are generated by two, 850W nominal efficiency magnetrons. The vacuum is kept constant at 50 mbar by a vacuum pump, connected to the heat exchanger for vapor condensation. The cooling water for the heat exchanger is cooled by a compressor and kept circulating by a pump.

Application
Application fields Fruit and vegetable chips pieces. Also can be used for mild drying of cheese, herbs, leaves and other plant parts with thermal-sensitive components.
Application examples Most experiences are gained with apple. Other, commonly used raw materials are peach, plum, Jerusalem artichoke, carrot, onion.
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Accessibility & Support Service
Access conditions Accomplishing the requested research as service by the host organization
Access conditions further comments
Languages English, Hungarian
Other languages
Training specific training is necessary to use this infrastructure
Training further comments
Technical help staff is available that can help to use this infrastructure
Technical help further comments

Contact data
Contact person Zsuzsanna Cserhalmi, Sándor Ferenczi
Institute/company NAIK EKI
Country Hungary
Address H-1022 Budapest, Herman Ottó út 15.

Microwave vacuum drying pilot system MVD Drying, microwave heating, snack, puffing, fruit and vegetable processing 2013/04/19


The microwave vacuum drying pilot system is designed to create snack products from fruits and vegetables with crunchy, puffed structure. These products have higher nutritional value, than conventional hot-air dried products, and approximately equal to freeze drying, due to relatively low temperature and short drying time. With minimal water activity, the product’s microbiological state remains inactive, resulting long shelf life. No food additives required. For better product quality and energy efficiency, hot-air pre-drying is recommended.

Batch system, approximately 1kg product/hour capacity. The microwave vacuum drying equipment has a cylindrical stainless steel vacuum chamber, with a conical dome for better vapor removal. The samples are hold in a rotary teflon tray. Microwaves are generated by two, 850W nominal efficiency magnetrons. The vacuum is kept constant at 50 mbar by a vacuum pump, connected to the heat exchanger for vapor condensation. The cooling water for the heat exchanger is cooled by a compressor and kept circulating by a pump.


Fruit and vegetable chips pieces. Also can be used for mild drying of cheese, herbs, leaves and other plant parts with thermal-sensitive components. Most experiences are gained with apple. Other, commonly used raw materials are peach, plum, Jerusalem artichoke, carrot, onion. Accomplishing the requested research as service by the host organization

English, Hungarian

specific training is necessary to use this infrastructure

staff is available that can help to use this infrastructure

Dryers 46.30.62.20

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Created by Kerstin on 19 April 2013, at 13:19