According to related department statistics, we would approximately waste 5% of our grain because of deterioration. In year 2016/17, a total of approximately 2.62 billion metric tons of grain were produced worldwide. And the 5% of 2.62 billion metric tons of grain is about 130 millions tons of grain which we waste. Huge wastage and grain production fell exacerbating a global food situation already plagued by rising price. How to reduce wastage become an important issue.

In order to obtain quality products and longer storage time, we apply 2450Mhz industrial microwave to process grain which can achieve a good result. We adopt a lower drying temperature to dry grains.

Selective Heating

Microwaves heat rice grains which contain water, proteins, fats, and carbohydrate. Due to moisture is most sensitive to microwave absorption, and fat, protein, and carbohydrates has a poor sensitive to Microwave absorption so the water loss large, and others would loss less.

Thermal Inertia

Microwave emission and power alter can be completed in an instant. The microwave power is directly absorbed by the water of rice and converted into heat energy without intermediate medium, so the reaction speed is fast. While, the microwave control is convenient and fast, and the thermal inertia is small.

High Efficiency Machine, and Quality Grain

The hot air method transfers heat to the air first, and then the hot air transfers the heat to the rice. The air is required as an intermediate medium, and after drying, the discharged exhaust gas takes a part of the heat, resulting in an unavoidable part of heat loss. Microwave drying directly applies energy to rice without intermediate medium, and the energy loss during drying is smaller than that of hot air drying. Not only the heating efficiency is high and the heating time is short, but also the processing temperature is low, and the original material components in the food can be well kept intact.

Speed Up Process

The microwave heats the rice as a whole, and evaporation of water from the surface of the rice takes away heat, which causes the surface temperature decrease. The temperature inside the rice is higher than the surface temperature. At this time, the temperature gradient causes the direction of the moisture transfer driving force to go from inside to outside. On the other hand, during the drying process, the moisture on the surface of the paddy is continuously evaporated, the surface humidity is low, the internal humidity is high, and the direction of the moisture transfer driving force caused by the humidity gradient is also from the inside to the outside. The two kinds of moisture driving forces are superimposed to make the moisture easier to discharge. The temperature gradient of the hot air drying is often reversed to the direction of the humidity gradient, which is not conducive to the drying.

Other Microwave Drying Grains Advantage

Compared with the traditional drying method, the microwave can quickly remove the moisture in the grain with a drying effect; the microwave has a lethal effect on the rice weevil, insects, larva as well as inhibit mold growth.

After microwave drying, the broken rice rate decrease, and the rice yield and whole polished rice rate increase; the processing quality is improved; the starch structure in rice is not changed and the water-soluble amylose content is increased which help to improve the taste of rice; the content of water-soluble protein in rice will gradually increase which is conducive to water swelling and gelatinization of rice and increase the viscosity of rice.

Microwave reaction can promote fat oxidation, generate fatty acids and other substances, and microwave energy can induce the production of free radicals, produce hydroxyl radicals, oxygen radicals, lipid radicals and other strong oxidation of substances, and then promote the oxidation of fatty acids and decomposition, produce Lipid peroxide, and further decomposition of aldehydes, ketones, acids and other substances, resulting in reduced free fatty acid content and improve the storage stability of rice.

For industrial microwave, contact us today.