Microwave heat treatment of dent corn (<i>Zea mays</i> var. <i>indentata</i> sturt.): Drying kinetic and physical properties

Abstract

This study is on the determination of drying kinetics of corn and selecting proper model in microwave drying method. For this purpose, semi-mathematical models earlier specified were run with test results; the coefficients in the equations as well as X², root mean square error (RMSE) and R² values were found and they were compared with the developed model. Also, the corn’s physical and mechanical features at initial and final-drying moisture values and post-drying color parameters were specified. It was concluded according to these values that the recommended model is the best model, which can define the drying curves at the practices at 400, 550, 700 and 800 W, but Page 2 is the best model at 300 W in drying corn by microwave. It was determined according to initial and final moisture values that the reduction in moisture value causes decrease in other physical properties measured with the exception of porosity.

Key words: Microwave, dent corn, physical properties, color parameters, drying.