1. Low temperature drying and insecticide, thorough sterilization, can reach commercial sterility; 2. Moth-proof, mildew-proof, and extended storage period. Microwaves can penetrate the inside of buckwheat husks, and the parasite eggs in buckwheat husks are quickly killed to achieve the functions of preventing moth, mildew, and extending the shelf life. 3. Energy saving. The utilization rate of microwave as energy can reach more than 75%, which is 25% lower than the energy consumption of traditional insecticidal equipment. 4. Easy operation and save manpower. Utilize the principle of microwave to open and use, easy operation, convenient management, reduce labor intensity and save manpower. 5. Safety, health and environmental protection. Microwave treatment of buckwheat hulls is noiseless, and it does not cause the "three wastes" problem.
But a new technology developed in Japan has made it possible to dry fruits and vegetables while keeping them close to their original color, shape, and flavor. This is microwave-vacuum drying, a method that uses neither hot air nor freezing. The hot air in regular food dehydrators dries foods from the outside