The effect of microwave on water migration of wheat grain was studied by microwave drying and low field nuclear magnetic resonance.
The results showed that, due to the uniformity of microwave drying equipment, the moisture content of wheat grain decreased evenly, and the content of bound water and weak bound water decreased evenly, while the content of free water remained basically unchanged. However, the proportion of combined water is basically unchanged, the proportion of weak combined water decreases, and the proportion of free water increases, which is conducive to drying.
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