Experimental study on wheat grain microwave drying characteristics and its effect on the quality of wheat grain

In view of existing problems in the hot air drying of wheat grain, experimental study on characteristics of microwave drying of wheat grain and the influence of microwave drying conditions on the quality of wheat grain and energy consumption were conducted using home-made microwave drying and testing device by choosing diffrent power of microwave, thickness of materials and airflow rate. The results show that the constant drying rate is the main stage of microwave drying of wheat grain, the quality indicators of wheat grain are influenced by microwave drying conditions obviously, and germination rate and SDS sedimentation volume of wheat grain are sensitive to the intensity of microwave drying. So the germination rate and the SDS sedimentation volume may be regarded as main indicators of heat injury and the quality of wheat grain. The drying energy consumption is influenced mainly by the airflow rate of microwave drying.