Analysis of temperature field during fruit dehydration with microwave application

This paper presents a fruit dehydration plant with the application of microwaves, developed by the team of researchers from the Technical University of Moldova. The main purpose of the research was to analyze the distribution of the temperature field in the processing chamber and to argue the constructive-technological parameters of the dehydration plant. The dehydration method proposed by the authors consists of heating the product under the action of the electromagnetic field generated by the magnetron. The general objective pursued by the researchers was to determine the necessary number of microwave reflectors to obtain the most uniform heating of the product in the working chamber. The main results obtained are determination of the positioning of the treatment source and uniformization of the distribution of the temperature field, to increase the efficiency of the technological process, increasing the dehydration speed, reducing electricity consumption and increasing the quality of finished products.