As a Result of Our Trials in METWAVE Industrial Microwave Oven, It Was Possible To Dry Olive Effectively In A Short Time

Drying or dehydration is the process of removing volatile substances, such as water, from solid materials to slow or stop the growth of microorganisms or chemical reactions.

In conventional drying methods, due to the temperature difference between the hot surface of the product and the colder interior during the drying process, heat is gradually conveyed from the surface of the dried material towards the interior. Thus, first the surface of the product and then the internal parts dry out and the hard layer formed due to shrinkage on the outer surface of the product prevents the transfer of heat to the inner parts and the moisture inside the product to transfer to the outside. In the microwave drying method, as the electromagnetic field affects the material as a whole, unlike conventional drying methods, a selective heating is performed by directly targeting the water molecules within the material. In this method, heat is generated directly in the product. The moisture in the product is vaporized by heating in a very short time and due to the difference of vapor pressure in the indoor and outdoor environment, the moisture transfer is from inside to outside. Thus, the problem of heat transfer occurring in conventional drying methods is eliminated in microwave drying method.

Olive Entering Microwave

Olive Exiting Microwave

In the attempts made for the pickling process in Black Akhisar olives, we received 30-35% humidity on the product without any deterioration in product appearance, color and taste. Thanks to the flexibility provided by METWAVE, you can catch the desired humidity in your products.