Study on the drying characteristics of rice by microwave and hot air drying

This study presents the experimental methods of microwave drying and hot air rice to simultaneously improve dry storage effect rice, reduce mouldy spoilage measure moisture content, water activity temperature changes. A thermal imaging camera was used photograph distribution at different times changing law characteristics analyse relationship between speed. Results show that changes in content are inversely proportional with time. 400 W has a more pronounced heating on than 850 drying. The efficiency first 20 min is better last min. highest 40°C reached after for 8 min, while nearly 56 These results can be applied further influence guide reduction bacterial propagation improvement quality rice. work provides theoretical basis choosing optimal method.