Strawberry Drying

Thus, first the surface and then the inner parts of the product dry and the hard layer formed on the outer surface of the product due to shrinkage prevents the transfer of heat to the inner parts and the moisture inside the product to the outside of the product. In microwave drying method, unlike traditional drying methods, since the electromagnetic field affects the material as a whole, a selective heating is performed by directly targeting the water molecules in the material. In this method, heat is generated directly in the product. The moisture in the product is evaporated by heating in very short periods of time and the moisture transfer is from inside to outside due to the vapour pressure difference in the inner and outer environment. Thus, the heat transfer problem occurring in traditional drying methods is eliminated in microwave drying method.