Drying Field Corn With Microwave Power and Unheated Air

Fanslow, G.E.; Saul, Robert A.

doi:10.1080/00222739.1971.11688803

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.…”

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confidence: 99%

Microwave conditioning of durum wheat. 1. Effects of wide power range on semolina and spaghetti quality

Doty¹,

Baker²

1977

J. Agric. Food Chem.

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Crosby durum wheat was conditioned with microwave energy at 2450 MHz before experimental milling and processing. Randomly selected duplicate samples were irradiated at 625 W up to 600 s, in 120-s increments. The temperature of conditioned samples ranged from 22 "C (0 s) to 110 "C (600 8 ) . Physicochemically important semolina and spaghetti quality parameters were adversely affected after 360 s (+25.9 cal/g) of microwave conditioning. Milling behavior and physical dough characteristics were reduced after prolonged irradiation. Most notable among the adverse biochemical effects were (1) increased dough strength, (2) increased starch damage during milling, (3) increased rate of starch retrogradation, (4) decreased a-amylase activity, (5) decreased &amylase activity, and (6) loss of only 25% of total lipoxygenase activity after 600 s. Spaghetti color and cooked weight decreased, while cooking loss and firmness increased. In general, there were minimal effects on overall quality after 240 s (+17.3 cal/g) or less of microwave conditioning, Wheat is conditioned before milling to improve product yield and quality. Conditioning involves a change in grain temperature and is performed with or without the removal or addition of water. As a result, the amount and distribution of moisture within the kernel are altered. Bradbury et al. (1960) have reviewed the literature on wheat conditioning.Warm conditioning techniques shorten the time required for moisture redistribution. In general, product quality is not adversely affected after warm conditioning up to 46 "C (Wichser and Schellenberger, 1949; Bradbury et al.

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Microwave conditioning of durum wheat. 1. Effects of wide power range on semolina and spaghetti quality

Doty¹,

Baker²

1977

J. Agric. Food Chem.

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“…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%

“…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. [19] Despite several recommendations available to reduce temperature anomalies during microwave treatments, there is no published work on a microwave grain drying system with uniform heating to retain the original quality of grains. The location of hot and cold regions may vary in different dryers based on the position of magnetron and other components, but almost similar non-uniform heating pattern is expected in all microwave dryers.…”

Section: Effect Of Power and Moisture Content On Average Temperaturementioning

confidence: 99%

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Non-Uniformity of Surface Temperatures of Grain after Microwave Treatment in an Industrial Microwave Dryer

2006

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In this study, temperature rise and non-uniformity of heating of grain with different moisture contents after microwave treatment were investigated. The temperature anomalies after microwave treatment were measured for barley and wheat at four moisture levels (12, 15, 18, and 21% wet basis) and for canola at five moisture levels (8, 12, 15, 18, and 21% wet basis). Fifty grams of grain samples were heated in a laboratory scale, continuous-type, industrial microwave dryer (2450 MHz) at five power levels (100, 200, 300, 400, and 500 W) and two exposure times (28 and 56 s). Grain samples were thermally imaged using an infrared thermal camera as soon as they came out from the microwave chamber. Average, maximum, and minimum temperatures were extracted from each thermal image and the difference between maximum and minimum temperatures (DT) was calculated. The grain type had significant effect on the surface temperatures after microwave treatment. The surface temperatures increased with microwave powers and exposure times but decreased with moisture content. The average surface temperatures after microwave treatment were between 72.5 and 117.5 C, 65.9 and 97.5 C, and 73.4 and 108.8 C for barley, canola and wheat, respectively, when the applied microwave power was 500 W. At the same power level, the maximum surface temperature was between 100.3 and 140.0 C, 77.8 and 117.7 C, and 98.3 and 130.9 C for barley, canola, and wheat, respectively. Nonuniform heating patterns were observed for all three grain types at all moisture contents, power levels, and exposure times. The DT was in the range of 7.2 to 78.9 C, 3.4 to 59.2 C, and 9.7 to 72.8 C for barley, canola, and wheat, respectively. The location of hot and cold spots may vary in different dryers based on the position of magnetron and other components, but almost similar non-uniform heating pattern is expected in all microwave dryers. Therefore, this non-uniformity must be taken into consideration while developing microwave processing systems for grains.

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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).…”

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Microwave heating to prevent deterioration of cottonseed during storage

Conkerton

Schneider

Bland

et al. 1991

J Americ Oil Chem Soc

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Fuzzy cottonseed samples of 14.5% moisture and <1.0% free fatty acids (FFA) contents heated in a conventional, home-style microwave oven at 700W and 2450 MHz for intervals up to 2.0 min. The 2.0-min treatment reduced the moisture content to 13.1%. Examination of the seed immediately after microwave heating (MWH) indicated no differences in the proteins or in the quality or quantity of the cotton linters as compared with unheated seed. Neither the oil content of the seed nor the quality of the oil were affected by the microwave treatment. After nine weeks of storage at 50°C, the unheated seed had a FFA content of >3.0% while the FFA content of the 2.0-min microwave~heated seed remained <1.0%. During this storage period there was significant deterioration of the protein quality of the unheated seed. The 2.0-min MWH treatment, however, maintained the integrity of the protein during storage.

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Drying Field Corn With Microwave Power and Unheated Air

Cited by 11 publications

References 0 publications

Microwave conditioning of durum wheat. 1. Effects of wide power range on semolina and spaghetti quality

Microwave conditioning of durum wheat. 1. Effects of wide power range on semolina and spaghetti quality

Non-Uniformity of Surface Temperatures of Grain after Microwave Treatment in an Industrial Microwave Dryer

Microwave heating to prevent deterioration of cottonseed during storage

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