Description
Vacuum‑microwave drying removes moisture from vegetables at low temperatures, producing crisp, airy textures while preserving color and nutrients.
Technical
The process couples reduced pressure, which lowers the boiling point of water to 30–40 °C, with dielectric heating that rapidly excites water molecules. This rapid evaporation collapses cell walls, creating a crisp structure, while the low temperature limits thermal degradation of heat‑labile compounds such as vitamin C.
Science
Primary Reaction
Dielectric heating of intracellular water leading to rapid evaporation under reduced pressure
Sensory Profile
Aroma ()
lightly toastedvegetablecrispfreshsubtleearthynuttyherbaceousmineral