THE MACROWAVE™ DRYER'S SELECTIVE HEATING PROCESS
SOLVES MOISTURE UNIFORMITY PROBLEMS
IN THE PRODUCTION OF SNACK FOODS
Macrowave™ energy generates heat in snack foods in the areas where the moisture content is the highest. This selective heating equilibrates the moisture within each individual snack food piece and in the entire load as well. The result is simultaneous moisture leveling and drying to the moisture level desired without affecting the product's flavor or color.
To demonstrate this unique heating method and its ability to solve moisture uniformity problems, three groups of potato chips differing only in moisture content were simultaneously dried in RFC's laboratory. The samples were prepared as follows:
| Group A | Group B | Group C |
| Photo Identification | "X" | "O" | Unmarked |
| Moisture Content | 5.3% | 3.2% | 2.0% |
The chips were mixed together and processed in a Macrowave™ Model 7000 Snack Food Dryer. After drying they were separated into their original groups and the moisture content of each group re-measured. The results are shown below.
| Group A | Group B | Group C |
| Moisture Content | 1.9% | 2.0% | 2.0% |
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