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2024
DOI: 10.1002/cche.10756
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Mechanism of crack formation in corn during microwave drying process

Tongsheng Sun,
Ran Cao,
Jiahao Liu
et al.

Abstract: Background and ObjectivesDuring microwave drying process of corn, temperature and moisture content are the main reasons for crack formation, which reduces the drying quality. Therefore, it is necessary to study the effects of temperature and moisture content on crack generation.FindingsUnder the set drying conditions, as the temperature increases, cracks gradually increase, deformation gradually increases, and the crack index increases exponentially. As the moisture content decreases, deformation first increas… Show more

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Cited by 2 publications
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References 35 publications
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