1971
DOI: 10.1080/00222739.1971.11688803
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Drying Field Corn With Microwave Power and Unheated Air

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Cited by 11 publications
(5 citation statements)
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“…The use of microwave power in the food (Tape, 1970) and baking (Lorenz et al, 1973) industries is well established. Techniques for the microwave drying of apples and potatoes (Huxsoll and Morgan, 1968), cottonseed (Welsey et al, 1974), field corn (Fanslow and Saul, 1971), pasta (Maurer et al, 1971), and rice (Calderwood, 1971) have been reported. Okabe et al (1973) and Gorakhpurwalla et al (1975) discussed the implementation of microwave energy to determine the moisture content of grains.…”
mentioning
confidence: 99%
“…The use of microwave power in the food (Tape, 1970) and baking (Lorenz et al, 1973) industries is well established. Techniques for the microwave drying of apples and potatoes (Huxsoll and Morgan, 1968), cottonseed (Welsey et al, 1974), field corn (Fanslow and Saul, 1971), pasta (Maurer et al, 1971), and rice (Calderwood, 1971) have been reported. Okabe et al (1973) and Gorakhpurwalla et al (1975) discussed the implementation of microwave energy to determine the moisture content of grains.…”
mentioning
confidence: 99%
“…The final moisture content of the samples was not measured; however, it was assumed that applied microwave energy was used mainly to raise the grain temperature and a small quantity of moisture might have been removed because of the short exposure time (< 60 s). Fanslow and Saul [19] determined that moisture removal was small in the first 60 s during microwave drying of corn. They also reported that around 31 to 56% of microwave power was consumed for moisture removal and the remaining power served to raise the temperature of the grain and air.…”
Section: Resultsmentioning
confidence: 99%
“…A pulsed supply of microwave energy which was combined with a continuous flow of air over the material being dried will avoid over-heating of the product and offers an effective use of the applied energy. [2] Fanslow and Saul [19] reported that popping and cracking damage to corn during microwave drying was due to rapid heating and suggested that air should be used at a higher flow rate to cool the grain and prevent damage. During grain drying by microwaves, the temperature of the kernel can be reduced by 20 to 30 C by passing air over it at different flow rates.…”
Section: Effect Of Power and Moisture Content On Average Temperaturementioning
confidence: 98%
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“…Campana et al (6) used microwave heat to dry wheat without appreciable damage to the protein, provided the temperature of the grain did not exceed 65°C. Field corn can be dried with microwave heat provided the power input and]or the processing time are controlled to limit swelling of the kernels (7). Pour~el et al (8) used microwave heat to produce soybean products of potentially high nutritional value Microwave heating of some small-seeded legume species rendered these hard seeds permeable to water, thereby increasing germinability (9).…”
mentioning
confidence: 99%