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MICRODRY INCORPORATED
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Unique Advantages of Microwave Heat Processing...BAKING: Internal heating quickly achieves desired final temperature throughout the product. Microwaves can be combined with external heating by air or infra-red to obtain crust. CONCENTRATING: Permits concentration of heat-sensitive solutions and slurries at relatively low temperatures. Also applicable to highly corrosive or viscous solutions. COOKING: Microwaves cook relatively large pieces without high temperature gradients between surface and interior. CURING: Uniform, rapid heating throughout the product is ideal for bulk polymerization reactions which are heat-initiated. Also effective for glue-line curing of laminates without direct heating of the laminates themselves. |
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ENZYME INACTIVATION (BLANCHING): Rapid, uniform heating of the inactivation temperature can control and terminate enzymatic reactions. FINISH DRYING: When most of the water has been removed by conventional heating methods, microwaves remove the last few percent of moisture from the interior of the product... quickly, efficiently, and without overheating the already dried material. HEATING: Almost any heat transfer problem can benefit from the use of microwaves because of their ability to heat in depth without high temperature. PASTEURIZING: Microwaves heat a product rapidly and uniformly to pasteurizing temperature without the overheating associated with external, high temperature heating methods. PRECOOKING: Microwaves are ideal for precooking "heat and serve" items because there is no overcooking of the surface and cooking losses are negligible. When the consumer reheats the food by conventional methods, just the right amount of "outside-in" cooking is done to give the desired texture and appearance of home-cooked items. PUFFING & FOAMING: Ultra-rapid internal heating by microwaves causes puffing or foaming when the rate of heat transfer is made greater than the rate of vapor transfer out of the product interior. Microwaves are ideal for producing puffed snack foods. SOLVENT REMOVAL: Many solvents other than water are efficiently vaporized by microwaves, permitting solvent removal at relatively lower temperatures. MOISTURE LEVELING: Because the microwaves heating effect is roughly proportional to moisture content, microwaves are ideal for equalizing the moisture in a product which leaves a process in a non-uniform condition. THAWING-TEMPERING: Controlled, rapid thawing of bulk items is possible due to the deep penetration of microwaves into frozen materials. |
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