Agriculture

Our microwave technology reduces time spent drying agricultural produce by up to 75% when compared to conventional drying methods such as gas or convection.

Drying agricultural produce can be highly energy consuming and is often one of the biggest overheads for producers, particularly when using gas. Gas dryers heat at a much higher temperature at around 500 – 1100 F while microwaves heat at 212F. Conventional drying method scan also have a detrimental effect on nutritional values, colour and can cause shrinkage due to the high temperatures. The lower temperature of a microwave preserves the shape and nutritional value of agricultural produce.

Our microwave technology reduces drying time by up to 75% when compared to conventional drying methods such as gas or convection. The water molecules in the produce quickly absorb the microwave energy causing a rapid evaporation of water which drastically reduces drying time.