Microwave Vacuum Drying

How It Works?

Radiant Energy Dehydration (REV™) is a rapid, low temperature drying method that maintains the product’s colour, flavour, and nutrients during the drying process.

EnWaves' patented vacuum-microwave technology enables uniform drying with flexible moisture content unattainable with Freeze Drying or Air Drying.


High Speed Processing
Rapid drying with significant time savings over Air Drying and Freeze Drying.

New Product Opportunities
Unlock product options otherwise unachievable with other technology.

Machine options that scale from research and design, batch production to continuous commercial production.

Reduced Energy Usage
Rapid drying times equate to reduced energy usage for the equivalent throughput.

Continuous Processing
Integrate REV™ technology into your continuous production line for full scale processing.

Flexible Moisture Content
This uniform drying method allows for a range of final moisture percentages and the ability to create shelf-stable products at various moisture percentages.

The product load tumbles in rotating drums, moving through the vacuum microwave chamber, as the microwave energy is used to homogeneously dehydrate the product load to a desired residual moisture content.

  • nutraREV® is suitable for the dehydration of organic materials that can be tumbled without breaking, typically discrete pieces of food.
  • Many fruits, vegetables, meat products, dairy products, spices, herbs and grains can be efficiently and homogeneously dried on the nutraREV® platform.
  • Commercial-scale nutraREV® machines are currently being used to produce dried fruit, meat products, dairy products and spices by several of EnWave’s royalty partners.
  • The operator may also change the combination of vacuum and radiant energy via an integrated HMI and PLC system to produce desired end-product characteristics.

The quantaREV® process begins by placing product loads into microwave transparent trays outside the dryer under ambient pressure.

Those trays are then fed into the vacuum chamber via a belt, through a double sluice entry. Within the dryer the trays are transported continuously one behind the other.

The product is discharged via a final horizontal sluice. The dried product load is then removed from the trays outside the machinery.