Method and arrangement for drying vegetable and animal products with microwaves and infra-red waves

摘要

The known methods of drying by thermal methods or the use of microwaves alone often impair the substances contained in the product and lead to a loss of aromatic substances. The method according to the invention avoids this to a great extent by a powerful exposure of the inner vegetative moisture by a microwave shock, a specific surface drying by infra-red rays and an inner drying through with microwaves. <IMAGE>