Soya Bean Drying Application
Drying or dehydration is the process of removing vaporisable substances such as water from solid materials in order to slow or stop microorganism growth or chemical reactions.
In traditional drying methods, heat is gradually transferred from the surface of the dried material to the interior due to the temperature difference between the hot surface of the product and the colder interior during the drying process.
Thus, first the surface and then the inner parts of the product dry and the hard layer formed on the outer surface of the product due to shrinkage prevents the transfer of heat to the inner parts and the moisture inside the product to the outside of the product. In microwave drying method, unlike traditional drying methods, since the electromagnetic field affects the material as a whole, a selective heating is performed by directly targeting the water molecules in the material. In this method, heat is generated directly in the product. The moisture in the product is evaporated by heating in very short periods of time and the moisture transfer is from inside to outside due to the vapour pressure difference in the inner and outer environment. Thus, the heat transfer problem occurring in traditional drying methods is eliminated in the microwave drying method.
The industrial microwave drying process is a fast and effective method of removing moisture from soya beans because it can heat the soya beans evenly and quickly. It is also a relatively energy-efficient method compared to other drying methods such as air drying or oven drying. Microwave drying also helps to preserve the quality of a delicate product such as soya beans, as it is not exposed to high temperatures like other drying methods and better preserves the nutritional value, texture, aroma and flavour of soya beans.
However, there is a risk that a delicate product such as soya beans may overheat or burn during the microwave drying process. Therefore, it is important to carefully control the microwave drying process and make appropriate temperature and time adjustments. Furthermore, the characteristics of the soya beans should be taken into account and additional drying methods may need to be used to achieve the desired moisture content.
Advantages
- Fast Drying: Microwave drying is faster than other drying methods and can reduce production time. Microwaves can directly heat the water molecules in soya beans and therefore cause the water to evaporate faster.
- High Energy Efficiency: Microwave drying consumes less energy than other drying methods. Therefore, it can reduce operating costs by reducing energy costs.
- High Quality and Nutrient Content: Microwave drying preserves the quality and nutritional content of soya beans. Because it is dried at a lower temperature, the soya beans are less damaged and the nutritional content is preserved.
- Killing of Harmful Microorganisms: The microwave drying process kills microorganisms on the soya beans. This extends the shelf life and improves the safety of the dried product.
- Reduced Costs: The microwave drying process takes up less space and requires less labour than other drying methods. Therefore, it reduces production costs.
As a result, industrial microwave drying is a preferred method for drying sensitive products such as soya beans. It offers a fast, energy-efficient, high-quality and safe drying process.
Soya beans dried by industrial microwave system can be used in many food products. For example, it can be used in the production of soya milk and soya protein. It can also be used to make products such as soya flour, soya paste and soya cheese. The microwave drying process is also widely used to extend the shelf life of products and make them more easily transportable.
Let us Project for You
Let us develop and propose a special project for your sector, product and needs.
