Radio Frequency dryers in Biscuit production

Biscuit manufacturers all across world have following options to increase capacity in existing
plant . They have been trying various method to achieve this .

Increase the oven length hence increasing moulder /cutting speed .Not all ovens has this
advantage you have to check whether another zone can be added to existing biscuit oven or
not .

Run plant at maximum speed with increased temperatures in different biscuit oven zones
resulting in reduced baking time .This has disadvantage that the quality of biscuit gets

Using Radio frequency dryers at the delivery end of biscuit ovens ,this helps in reducing
moisture further by 10 - 11% hence we can increase the speed of moulder/cutter resulting
higher output .

Principle on which radio frequency dryer work s is that as water has As product exiting the
baking oven enters the RF post-baking dryer, it passes through an electrode array having an
alternating electric field which reverses its polarity at a rate of 40.68 million times per second.
is present, throughout the entire thickness of the product.
is present, throughout the entire thickness of the product.

is present, throughout the entire thickness of the product.

Nonpolar materials such as fat, oil, and dry ingredients do not react and, therefore, are not
directly heated by RF energy. In the case of bakery products, this means an RF dryer will
preferentially heat and dry the wettest area of a product without heating the areas already
dry. Typically, there is greater moisture in the interior of a product as it exits a conventional
oven. Therefore, this moist area will preferentially absorb more of the RF energy.

Developed for high-volume cookie production Post-Baking Dryers quickly and efficiently
remove residual moisture trapped within the center of the product, permitting conventional
ovens to run at the maximum speed that a product can be produced with the correct loft,
crumb structure, and color. These RF dryers are available in different band widths

Advantages of RF heating
Increased Throughput - Up to 30% increase for crackers and often up to 40% for cookies.

Elimination of Checking - By greatly reducing the moisture variation throughout the thickness
of the product, checking caused by differential shrinkage is eliminated.

Excellent Control of Final Moisture Content - Final moisture is controlled to approximately

Independent Color Control - Since moisture is controlled in the RF dryer, color development
in the oven can be done without concern for final moisture content
Refer for more details on RF technology

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