Dehydrating Using Combined Energy Intake Method

Our paper introduces the research and development of a new, continuously operational food dehydrator, and the prototype of said machine. Conditions related to heating technology are required for dehydrators that prevent the vegetables and fruits from suffering too much damage to their internal components. In the new system, traditional convective heat transfer was combined with microwave dehydration, which is well-known for its better efficiency. The final goal is to create an industrial system that can satisfy both small works and industrial demands, while being more energy efficient than traditional solutions, and has faster dehydration potential. However, at the same time, due to dehydrating on lower temperature, it should end up in a gentler drying process. It is fundamental to keep the valuable components of the products intact. The system is continuously operational. The material is sent via conveyor belt through the canal, while magnetrons are operating, and low- heat and moisture airflow is moving above it. Materials dried with the machine were evaluated by the Institute of Horticulture, at the Hungarian University of Agriculture and Life Sciences s (MATE).