What You Need to Know
Microwave-assisted drying uses non-ionizing radiation to cause water molecules in the food to vibrate rapidly, generating heat and accelerating the evaporation process. This technique can achieve temperatures of up to 150°C (302°F) in a short period of time, reducing drying time and improving texture.
Steps
- 1.
Microwave-dried mango (Philippines): Creates shelf-stable, intensely flavored fruit snacks
- 2.
Microwave-dried herbs (Italy): Preserves aromatic compounds better than air-drying
- 3.
Microwave-dried fish (Japan): Produces concentrated umami flavors for dashi preparation
The Science
Primary Reaction
Evaporation