The conveyor tunnel is used for plant leave drying such as tea, herb products.
Concept of the oven is for Microwave is used for fast dehydrate 70% of the water in the plant, Infrared heating is used to remove the rest and complete drying.
Capacity could be more than 10tons. Fast and complete.
Why we choose Microwave oven as part of the equipment? Following explain:
1. Microwave Dehydration Process
- How It Works: In microwave dehydration, microwaves generate heat by causing water molecules in the plant material to vibrate, creating friction and generating heat internally. This internal heating can be faster and more efficient compared to conventional ovens, where heat is applied from the outside in.
- Faster Drying: Because microwaves directly heat the moisture within the plant tissue, they can evaporate water much more quickly than conventional methods. This can reduce drying time significantly, which is especially valuable in preserving delicate plant compounds such as nutrients, flavors, and aromas.
- Energy Efficiency: Microwave drying typically consumes less energy because it targets water molecules specifically, rather than heating the entire plant mass like an oven.
2. Advantages of Microwave Dehydration in Plant Processing
- Preservation of Nutrients: Because microwave dehydration is faster and operates at lower temperatures (often compared to traditional ovens), it can help preserve heat-sensitive vitamins, antioxidants, and other nutrients in plants. This is particularly important in the food and herbal industries.
- Reduced Loss of Volatile Compounds: Plants, especially aromatic herbs or flowers, contain volatile compounds (like essential oils or fragrances) that can be lost during drying in traditional ovens. Microwaving can minimize this loss because the faster dehydration process reduces the time the plant is exposed to heat.
- Uniform Drying: Microwave drying can result in more uniform dehydration, especially for small or irregularly shaped plant materials. It prevents uneven drying, which can occur in traditional ovens if air circulation is inadequate.
