Stress analysis and crack prediction of microwave vacuum drying of wheat

To reduce cracking and lower breakage rates, the drying process is optimized as follows: wheat is heated from room temperature to 40 °C at a rate of 2.86 °C/min, held at this temperature for 7 min, and then heated to 61.4 °C at a rate of 1.63 °C/min until completion. This process can effectively control wheat breakage and cracking, providing both theoretical basis and practical reference for microwave vacuum drying.