Abstract
The microwave drying of wheat and corn seeds by two technologies at different working powers is studied here. The main objective is to evaluate the effect of microwaves on variations in the moisture, colour and size of the seeds after microwave drying. The tests are performed in microwave ovens with and without inverter technology at three drying powers (260, 440 and 620 W). It has been observed that increasing drying power results in a ~50% reduction in drying time and a seed moisture level below 14%. The colour variation of the seeds is insignificant between microwave drying with and without the inverter. However, there is also an unacceptable decrease in size for both types of seeds with increasing drying power, which can lead to increased shrinkage of the seeds and the appearance of cracks, especially in the corn seeds.
Highlights
IntroductionIn order to be stored safely, avoiding the processes of respiration, germination, mould damage or insect infestation, corn and wheat seeds must be dried immediately after harvest
Corn and wheat are of “great economic importance worldwide as human food, and as animal feed and as a raw material for a large number of industrial products and biofuels” (García-Lara et al, 2019).In order to be stored safely, avoiding the processes of respiration, germination, mould damage or insect infestation, corn and wheat seeds must be dried immediately after harvest
Drying technology and applied power have an effect on the physical parameters in the microwave drying process for both wheat and corn seeds:
Summary
In order to be stored safely, avoiding the processes of respiration, germination, mould damage or insect infestation, corn and wheat seeds must be dried immediately after harvest. Corn and wheat seeds can be dried either naturally or mechanically. Until the industrialisation of COMPARISON OF TWO MICROWAVE DRYING TECHNIQUES FOR CEREAL SEEDS agriculture, the most common form of drying utilized by farmers was natural drying. This method is difficult to apply for the drying of large quantities of cereals due to the long drying period required and the variation of temperature and natural conditions during drying
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