Microwave-Assisted Thin Layer Drying of Wheat
作者： M. Hemis , C. B. Singh , D. S. Jayas
DOI: 10.1080/07373937.2011.584999
关键词: Meteorology 、 Grain moisture 、 Thin layer 、 Microwave assisted 、 Wood drying 、 Soil science 、 Dry matter 、 Chemistry 、 Moisture 、 Microwave 、 Convection 、 Physical and Theoretical Chemistry 、 General Chemical Engineering
摘要: Drying characteristics of Canada Western Red Spring (CWRS) wheat were studied using a domestic microwave convective oven. The effects power level, grain bed thickness, and initial moisture on the drying kinetics investigated. Wheat samples with levels 0.18 to 0.29 kg water/kg dry matter dried for different periods 180 360 s. loss data recorded at regular short intervals. Then fitted various models (Page equation, modified Midilli equation) study wheat. results showed that increased increasing level. A mathematical model was developed by coupling mass energy balances, resulting in system non-linear equations. predicted from compared fitting experimental good agreement.
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