Intensive work is carried out to select an appropriate microwave system that will adequately provide heat to food products in the freeze-drying process. It is crucial to ensure even distribution of heat generation to minimize "cold spots" and "hot spots", which will minimise the risk of underheating or overheating food during freeze-drying.
Numerical analyses are performed using Ansys Electronics software with the HFSS solver and include the comparison of three concepts: the reference with two stationary endings of waveguides, the concept with a metal mixer, which is designed to disturb the electric field during freeze-drying, and the concept with slotted waveguides.
Further parametric analyses will identify the variant providing the heat for food products during the freeze-drying process in the best possible way
