Comparison of Microwave and Dielectric Heating Systems for the Control of Moisture Content and Insect Infestations of Grain

Boulanger, R. J.; Boerner, W.-M.; Hamid, M.

doi:10.1080/00222739.1969.11688727

Cited by 18 publications

(4 citation statements)

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“…Total reduction in the moisture content of the wheat pieces was around 4%. Reduction in the moisture content of the wheat pieces at this range was also observed by other researchers (Boulanger, Boerner, and Hamid 1969;Vadivambal, Jayas, and White 2007). The moisture content of the wheat pieces was adjusted to 60% (wb) before the solid-state fermentations.…”

Section: Change In the Moisture Content Of Solidsmentioning

confidence: 84%

Solid-State Fermentation of Wheat Pieces byAspergillus oryzae: Effects of Microwave Pretreatment on Enzyme Production in a Biorefinery

Melikoğlu

2012

International Journal of Green Energy

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Production of hydrolytic enzymes is crucial to operate successful cereal-based biorefineries, where macromolecules in cereals (such as starch, protein, and phosphorus), are converted into their monomers (glucose, free amino nitrogen, and free phosphorous, respectively) for the production of different value-added products. In this study, effects of microwave pretreatment on enzyme production during solid-state fermentations of wheat pieces by Aspergillus oryzae were studied. Results showed that microwave pretreatment for a duration of 30 seconds increased glucoamylase and protease activities from 20 and 143 U/g (db, dry basis), in the control experiment, to 32 and 179 U/g (db), respectively.

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Section: Change In the Moisture Content Of Solidsmentioning

confidence: 84%

Solid-State Fermentation of Wheat Pieces byAspergillus oryzae: Effects of Microwave Pretreatment on Enzyme Production in a Biorefinery

Melikoğlu

2012

International Journal of Green Energy

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“…The non-uniformity of heating was investigated for wheat and barley at four moisture contents (12,15,18, and 21% wet basis) and for canola at five moisture contents (8,12,15,18, and 21% wet basis). Microwave treatment was given to the grain at five power levels (100, 200, 300, 400, and 500 W) and two exposure times (28 and 56 s).…”

Section: Methodsmentioning

confidence: 99%

“…[10,11] As microwaves have high penetration capacity through grain, more uniform drying and efficient insect control could simultaneously be achieved. [12] The capability of microwaves for inactivating the Fusarium graminearum Schwabe in wheat was studied by Reddy et al [13] Eradication of the pathogen increased with the total microwave energy; however, seed viability and seedling vigor decreased accordingly. Watters [14] used microwaves to kill Tribolium confusum J. duVal in wheat and flour.…”

Section: Introductionmentioning

confidence: 99%

Non-Uniformity of Surface Temperatures of Grain after Microwave Treatment in an Industrial Microwave Dryer

2006

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In this study, temperature rise and non-uniformity of heating of grain with different moisture contents after microwave treatment were investigated. The temperature anomalies after microwave treatment were measured for barley and wheat at four moisture levels (12, 15, 18, and 21% wet basis) and for canola at five moisture levels (8, 12, 15, 18, and 21% wet basis). Fifty grams of grain samples were heated in a laboratory scale, continuous-type, industrial microwave dryer (2450 MHz) at five power levels (100, 200, 300, 400, and 500 W) and two exposure times (28 and 56 s). Grain samples were thermally imaged using an infrared thermal camera as soon as they came out from the microwave chamber. Average, maximum, and minimum temperatures were extracted from each thermal image and the difference between maximum and minimum temperatures (DT) was calculated. The grain type had significant effect on the surface temperatures after microwave treatment. The surface temperatures increased with microwave powers and exposure times but decreased with moisture content. The average surface temperatures after microwave treatment were between 72.5 and 117.5 C, 65.9 and 97.5 C, and 73.4 and 108.8 C for barley, canola and wheat, respectively, when the applied microwave power was 500 W. At the same power level, the maximum surface temperature was between 100.3 and 140.0 C, 77.8 and 117.7 C, and 98.3 and 130.9 C for barley, canola, and wheat, respectively. Nonuniform heating patterns were observed for all three grain types at all moisture contents, power levels, and exposure times. The DT was in the range of 7.2 to 78.9 C, 3.4 to 59.2 C, and 9.7 to 72.8 C for barley, canola, and wheat, respectively. The location of hot and cold spots may vary in different dryers based on the position of magnetron and other components, but almost similar non-uniform heating pattern is expected in all microwave dryers. Therefore, this non-uniformity must be taken into consideration while developing microwave processing systems for grains.

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“…It was suggested to use lower-frequency power source so as to improve the drying efficiency and disinfestation of grains. Boulanger et al (1969) compared the design, operation and cost of microwave and dielectric heating system for the control of moisture and insect infestation of grains. He concluded that microwave and dielectric heating systems are highly efficient and have significant advantage over conventional hot air dryers.…”

Section: Insect Mortalitymentioning

confidence: 99%

Microwave technology for disinfestation of cereals and pulses: An overview

et al. 2012

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Contamination of stored grain with insects, insect fragments, fungi, and mycotoxins is a major concern of the grain industry. The stored-grain insects affect the grains not only quantitatively but also qualitatively. Disinfestation of grains can be achieved by physical, chemical and thermal methods. Microwaves may be an alternate to chemical methods of killing insects in grain as their application do not leave any undesirable residues and thus might be very effective for controlling insect infestation compared to other available methods. Microwave disinfestation can provide a continuous process to allow large quantities of products to pass in a shorter period of time. Microwave disinfestation is considered safe and competitive alternative method to fumigation as it avoids environmental pollution. The aim of this review is to examine how the use of microwave treatment benefits grain producers, handlers, and processors seeking to use non-chemical methods for preventing and controlling insect infestation and fungal growth during storage.

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Comparison of Microwave and Dielectric Heating Systems for the Control of Moisture Content and Insect Infestations of Grain

Cited by 18 publications

References 0 publications

Solid-State Fermentation of Wheat Pieces byAspergillus oryzae: Effects of Microwave Pretreatment on Enzyme Production in a Biorefinery

Solid-State Fermentation of Wheat Pieces byAspergillus oryzae: Effects of Microwave Pretreatment on Enzyme Production in a Biorefinery

Non-Uniformity of Surface Temperatures of Grain after Microwave Treatment in an Industrial Microwave Dryer

Microwave technology for disinfestation of cereals and pulses: An overview

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