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Application of microwave drying technology in preserving and processing agricultural products
The advantage of microwave drying technology is that heat is penetrated by microwaves that make all components in the product dry for a very short time.


Application of high frequency wave technology to help dry in the preservation, processing of agricultural products and food is one of the outstanding innovations by the Center for Information and Statistics - Department of Science and Technology of Ho Chi Minh City. Introducing April 19.

This highly applicable project is researched by Dr. Nguyen Dinh Uyen and Mr. Tran Van Su, Faculty of Electronics and Telecommunications, International University, National University of Ho Chi Minh City.

Master Tran Van Su said that preserving and processing after harvest is a big challenge for growers in Vietnam. In the past, people and small businesses used thermal drying methods, such as sun drying, boiler drying.

However, this method takes a lot of time, it is difficult to retain available adequate nutrients in agricultural products, while potentially risking harmful bacteria, such as E.coli, mold.

Microwave drying equipment can be installed flexibly, fixed or installed on mobile platforms, on containers and very clean and environmentally friendly. This device is suitable for drying agricultural products, such as mangoes, jackfruit, peanuts, cashews, cocoa beans and etc.

In the coming time, International Industrial Machinery and Equipment Joint Stock Company will put into mass production in order to minimize costs so that small businesses and farmers can access this new technology.

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