Food is usually a moisture content of 30% to 97%, the use of microwave drying or microwave drying strengthen food has broad application prospects.

(1) microwave food quick drying, such as the use of microwave heating methods vegetable dried to a moisture content of less than 20% of the "greens", high efficiency than traditional methods more than a dozen times. This method is not only suitable for drying vegetables, seaweed food more suitable for drying. Microwave dried vegetables observed under a microscope, can be found in the proximity of its organization and fresh vegetables after a freeze-dried product, but the drying time is shorter than freeze drying. Microwave can also be fried dried final products not only save oil, but also get a light and delicious food oil low.

Hot-air drying dough to 5 ~ 8h, to avoid crusts or cracking, microwave drying as long as 1 ~ 2h, dried from an initial moisture content to 20%, and with hot air away moisture, 25% energy saving. With microwave drying can also reduce bacterial contamination, such as hot air and microwave combination drying garlic, hot air drying off water from 80% to 10% (wet basis), followed by microwave drying to 5% of the total bacteria decreased 90%, saving 30 %.

Of microwave in a vacuum state, the treatment temperature exceeds 40 ℃ (sometimes even 15 ℃) can deteriorate or degrade when a vacuum drying oven only by heat conduction, convection heating is usually no drying time is very long. Microwave vacuum dried product fruit syrup, tea powder, enzymes, vegetables (mushrooms, garlic, soy, etc.), operating costs between spray and freeze-dried. In these systems, the material is generally paste material, laid on the conveyor belt, along specially fabricated tunnel (vacuum degree of 133.3 ~ 2666Pa) pass through, the formation of the blister, water reuse good performance.