Some fundamental attributes of corn and potato drying in microwave fields

Drying experiments were carried out using a special microwave surface to examine the drying kinetics of corn and potato samples. The process of internal moisture and heat transfer was analyzed in the light of the experimental data obtained. The effects of several dielectric field parameters were also studied. It was found that the modified exponential law describes the water removal process of both materials within an acceptable confidence range when the specific microwave performance is the driving force for the internal moisture movement. Furthermore, the inner composition of the materials determines their reaction to the effect of microwave fields.