Description
A rapid low‑temperature drying method that uses microwaves under reduced pressure to remove moisture while preserving heat‑sensitive compounds.
Technical
Microwave energy causes dipolar rotation of water molecules, generating internal heat that vaporizes water at the reduced boiling point imposed by the vacuum (≈50–80 °C). The lowered pressure suppresses oxidative and Maillard reactions, limiting protein denaturation and preserving volatile aroma compounds. Evaporation under vacuum thus concentrates flavors and nutrients without the thermal degradation typical of conventional drying.
Science
Primary Reaction
Dielectric heating‑induced water evaporation under vacuum
Sensory Profile
Aroma ()
freshintensepreservedvolatilebrightfruityherbalfloralearthyspicy