{"title":"微波干燥过程中玉米裂缝形成的机理","authors":"Tongsheng Sun, Ran Cao, Jiahao Liu, Kai Wang","doi":"10.1002/cche.10756","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <h3> Background and Objectives</h3>\n \n <p>During microwave drying process of corn, temperature and moisture content are the main reasons for crack formation, which reduces the drying quality. Therefore, it is necessary to study the effects of temperature and moisture content on crack generation.</p>\n </section>\n \n <section>\n \n <h3> Findings</h3>\n \n <p>Under the set drying conditions, as the temperature increases, cracks gradually increase, deformation gradually increases, and the crack index increases exponentially. As the moisture content decreases, deformation first increases and then decreases, single cracks first increase and then decrease and then increase, double cracks gradually decrease, multiple cracks continue to increase, and the crack index increases linearly. The deformation reaches its maximum value at a moisture content of 31%.</p>\n </section>\n \n <section>\n \n <h3> Conclusions</h3>\n \n <p>The results indicate that the generation of cracks is mainly influenced by water content. The maximum errors between the simulated and experimental values of temperature and moisture content are 4.73% and 7.76%, respectively, indicating that the model can be used to study the distribution patterns of temperature, moisture content, and deformation during corn drying.</p>\n </section>\n \n <section>\n \n <h3> Significance and Novelty</h3>\n \n <p>This study established a mathematical model for electromagnetic, mass, energy, and deformation of corn, coupled the model for the solution, and conducted experimental verification. The relationship between the generation of cracks during microwave drying of corn kernels and temperature and moisture content was revealed.</p>\n </section>\n </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 3","pages":"563-576"},"PeriodicalIF":2.2000,"publicationDate":"2024-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Mechanism of crack formation in corn during microwave drying process\",\"authors\":\"Tongsheng Sun, Ran Cao, Jiahao Liu, Kai Wang\",\"doi\":\"10.1002/cche.10756\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <h3> Background and Objectives</h3>\\n \\n <p>During microwave drying process of corn, temperature and moisture content are the main reasons for crack formation, which reduces the drying quality. Therefore, it is necessary to study the effects of temperature and moisture content on crack generation.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Findings</h3>\\n \\n <p>Under the set drying conditions, as the temperature increases, cracks gradually increase, deformation gradually increases, and the crack index increases exponentially. As the moisture content decreases, deformation first increases and then decreases, single cracks first increase and then decrease and then increase, double cracks gradually decrease, multiple cracks continue to increase, and the crack index increases linearly. The deformation reaches its maximum value at a moisture content of 31%.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Conclusions</h3>\\n \\n <p>The results indicate that the generation of cracks is mainly influenced by water content. The maximum errors between the simulated and experimental values of temperature and moisture content are 4.73% and 7.76%, respectively, indicating that the model can be used to study the distribution patterns of temperature, moisture content, and deformation during corn drying.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Significance and Novelty</h3>\\n \\n <p>This study established a mathematical model for electromagnetic, mass, energy, and deformation of corn, coupled the model for the solution, and conducted experimental verification. The relationship between the generation of cracks during microwave drying of corn kernels and temperature and moisture content was revealed.</p>\\n </section>\\n </div>\",\"PeriodicalId\":9807,\"journal\":{\"name\":\"Cereal Chemistry\",\"volume\":\"101 3\",\"pages\":\"563-576\"},\"PeriodicalIF\":2.2000,\"publicationDate\":\"2024-01-22\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Cereal Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/cche.10756\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Cereal Chemistry","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/cche.10756","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Mechanism of crack formation in corn during microwave drying process
Background and Objectives
During microwave drying process of corn, temperature and moisture content are the main reasons for crack formation, which reduces the drying quality. Therefore, it is necessary to study the effects of temperature and moisture content on crack generation.
Findings
Under the set drying conditions, as the temperature increases, cracks gradually increase, deformation gradually increases, and the crack index increases exponentially. As the moisture content decreases, deformation first increases and then decreases, single cracks first increase and then decrease and then increase, double cracks gradually decrease, multiple cracks continue to increase, and the crack index increases linearly. The deformation reaches its maximum value at a moisture content of 31%.
Conclusions
The results indicate that the generation of cracks is mainly influenced by water content. The maximum errors between the simulated and experimental values of temperature and moisture content are 4.73% and 7.76%, respectively, indicating that the model can be used to study the distribution patterns of temperature, moisture content, and deformation during corn drying.
Significance and Novelty
This study established a mathematical model for electromagnetic, mass, energy, and deformation of corn, coupled the model for the solution, and conducted experimental verification. The relationship between the generation of cracks during microwave drying of corn kernels and temperature and moisture content was revealed.
期刊介绍：
Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers.
The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.
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