Only the latent heat of vaporization is supplied by microwave! Suppressing deterioration and advancing drying.
I will introduce the principle of the "microwave vacuum dryer." When operating the vacuum pump and reducing the pressure inside the chamber, a vacuum near -93.94 kPa (the boiling point of water is 40°C) is maintained. Because the boiling point decreases under reduced pressure, moisture naturally evaporates, and during this process, the latent heat of evaporation is taken away, causing the temperature of the drying material to drop. Additionally, to prevent the drying material from freezing, only the latent heat of evaporation is supplied by microwaves, suppressing unnecessary temperature increases and inhibiting deterioration while progressing with the drying process. 【Process】 1. Place the drying material on a tray and close the door of the chamber. 2. Operate the vacuum pump to reduce the pressure inside the chamber. 3. Radiate microwaves to heat the drying material. 4. Introduce airflow to eliminate water vapor. 5. End of drying. *For more details, please refer to the PDF document or feel free to contact us.
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Nishiko Engineering Co., Ltd. is a venture company founded in 1987, specializing in the development, design, and manufacturing of dedicated machines for niche industries, including drying and roasting equipment. In the field of dedicated machine development and product development, we are always prepared to meet our customers' needs with the best technology available. Additionally, our air-flow type microwave vacuum dryer is a patented product that was commercialized ahead of the world through joint research with Kyushu Institute of Technology. Okiyuu Co., Ltd. was established with the aim of creating products utilizing local agricultural and marine products. In Okinawa Prefecture, we collaborate with the Fisheries Cooperative Association and fishing cooperatives to commercialize and sell dried mozuku and non-salted mozuku as new products. We have also established a nurturing facility for sea grapes using deep seawater from Suruga Bay within our factory, allowing us to airlift sea grapes farmed in Okinawa and ship them to Shizuoka Prefecture after nurturing in Gotemba City, creating a new distribution system. Recently, we have also been working on the development and commercialization of dried vegetable and fruit products using microwave vacuum dryers. By processing local agricultural and marine products in a more sustainable manner, we can create new added value. We provide a wide range of information on dried product creation, so please feel free to consult with us.
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