Microwave drying is a technology that uses microwave radiation to heat and evaporate moisture inside objects. It can be used for drying food, wood, building materials, chemical raw materials, paper and other objects.

The effectiveness of microwave drying depends on a variety of factors, including the type, shape, and size of the food, as well as the power of the microwave. The principle of microwave drying is to use microwave energy to quickly heat the water molecules in the food to evaporate it. The moisture content and drying requirements of different objects will also vary.

Typically, microwave drying can cause food to lose approximately 60% to 90% of its moisture. However, this number may vary depending on the nature of the food. It is often faster and more efficient than traditional hot air drying because microwaves heat the interior of an object directly, not just the surface.

However, microwave drying cannot completely remove all moisture because liquid moisture and partially adsorbed water may remain during the drying process. In addition, the moisture content of the dried object will also be affected by ambient humidity and other factors.

Generally speaking, microwave drying can achieve efficient moisture removal, but the specific amount of moisture removal that can be achieved depends on the characteristics of the object and the control of the drying process.