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From globalspec.com
Several researchers have been using microwaves to dry grain and other agricultural materials. But nonuniformity of heating pattern was observed in different food materials during microwave cooking. The objective of this research was to evaluate the heating pattern of wheat during drying in an industrial microwave dryer. A laboratory model industrial microwave dryer was used in this study. A rectangular container was used to carry the wheat sample and it was kept on the conveyer of the dryer. Wheat was dried at five microwave power levels (0.1, 0.2, 0.3, 0.4 and 0.5 KW/kg) and thermal images of the wheat were taken immediately after drying. The total microwave exposure time on the wheat sample during drying was 28s. At all power levels, a non-uniform heating pattern was observed. The temperature difference between maximum and minimum values (IT) of the wheat sample was 2.1, 16.7, 20.6, 24.8, 29.0 oC at 0.1, 0.2, 0.3, 0.4 and 0.5 KW/kg, respectively.
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