Powerdynamics and thermodynamics of fruit and vegetable microwave drying in `whirlwind (gushing) layer´ mode

While choosing technologies and facilities for ecologically clean processes of fruit and vegetable drying, the process of product microwave drying in the mode of `whirlwind (gushing) layer´´ should be singled out. In the mode of `whirlwind (gushing) layer´, the shred product is kept suspended in the chamber with an intensive air flow, which provides effective product stirring and eliminating of moisture exuded from the product in the process of microwave heating. When designing a working chamber, it was necessary to satisfy certain requirements of aerodynamics, bringing in sufficient microwave power, fitting power inputs to the chamber, decoupling of generators, to determine product heating and cooling zones, to provide depressing microwave irradiation from the chamber. The enumerated problems were solved in the process of constructing a unit for microwave drying which was based on a conical chamber