Description of the drying kinetics of grain are based on the equilibrium moisture content (EMC) under the drying regime. The EMC values for corn drying in a microwave field have not previously appeared in the literature. The equilibrium moisture content of corn under various microwave drying regimes was therefore determined experimentally. The results of this study verify that corn does not dry completely even after being dried in a microwave field for 72 h. Variations of EMC with inlet air temperature were negligible over the range 30 C to 40 C. The EMC increased with inlet air velocity but decreased with microwave power. Linear models approximating EMC of corn as a function of absorbed power are presented for selected inlet air velocities.
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Shivhare et al. (1992) studied this question.
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