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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Vacuum‑microwave drying removes moisture from vegetables at low temperatures, producing crisp, airy textures while preserving color and nutrients.
Origin: Japanese, French, Korean (1990s–present) — Asia and Europe
See full technique reference →The process couples reduced pressure, which lowers the boiling point of water to 30–40 °C, with dielectric heating that rapidly excites water molecules. This rapid evaporation collapses cell walls, creating a crisp structure, while the low temperature limits thermal degradation of heat‑labile compounds such as vitamin C.
Primary Reaction
Dielectric heating of intracellular water leading to rapid evaporation under reduced pressure
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