Olive Drying Application
Drying or dehydration is the process of removing vaporisable substances such as water from solid materials in order to slow or stop microorganism growth or chemical reactions.
In traditional drying methods, heat is gradually transferred from the surface of the dried material to the interior due to the temperature difference between the hot surface of the product and the colder interior during the drying process.
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. In the trials carried out for the brine process in black Akhisar olives, we removed 30%-35% moisture from the product within 20 minutes without deterioration in product appearance, colour and taste. Thanks to the flexibility provided by METWAVE, you can achieve the desired moisture content in your products.
Avantajları
Microwave drying is a fast and efficient method for drying olives, as it can significantly reduce drying time compared to traditional drying methods such as air drying or hot air drying. Other advantages of using microwave drying for olives include
- Improved Product Quality: Microwave drying can help maintain the quality of olives as it does not generate heat that can damage the product. This can help preserve the colour, flavour and nutritional value of olives.
- Reduced Energy Consumption: Because microwave drying uses microwaves to heat the product directly rather than heating the surrounding air, it requires less energy than traditional drying methods.
- Increased Efficiency: The faster drying time of microwave drying can help increase the efficiency of the drying process, allowing more olives to be processed in less time.
- Increased Safety: Microwave drying does not produce any combustion products, making it a safer option for drying olives compared to methods using heat or flame.
- Reduced Environmental Impact: The low energy consumption and absence of combustion products associated with microwave drying can help reduce the environmental impact of the drying process.
Let us Project for You
Let us develop and propose a special project for your sector, product and needs.
