Absrtact: The microwave drying characteristics of high moisture paddy under different microwave effective power were studied, and the effects of microwave treatment on the processing quality and microbial biomass of paddy were discussed.
The results showed that under the lower microwave drying equipment (485 W and 927 W), the temperature of paddy increased rapidly and the moisture content decreased slowly in the initial stage of treatment. When the temperature reached 65 C and the moisture content reached 19.7%, the heating rate of paddy decreased, while the water content decreased faster. Increasing microwave power can significantly increase the heating rate and precipitation rate of paddy, but high power microwave drying of paddy is prone to produce scorch phenomenon.
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