Dehydrating Using Combined Energy Intake Method

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