6. Other applications

6.1 Microwave-assisted drying

Some traditional drying methods rely solely on conduction and convection for heat transfer. These processes are characterized by slow heat transfer to the core of the product, and sometimes by the formation of a low-permeability layer of dried product on the surface, which slows down the diffusion of water molecules. In other words, these processes take a long time and can be accompanied by thermal degradation. By transferring energy to the core of the product and avoiding the risk of overheating, which can lead to the formation of a surface layer, microwaves speed up the drying process.

Microwave-assisted drying [10] can be carried out in batch or continuous mode,...