【摘要】 经微波加热后，影响稻米品质的脱支酶活力明显下降，而稻米的食用品质和糊化特性变化不大；稻谷、玉米微波干燥应采用低功率、长流程的干燥工艺，稻谷受热温度不超过50℃。玉米受热温度不超过55℃（种子粮除外）；利用高水分玉米对微波吸收量大、产生热量大的特点，与热风干燥进行组合，预热段采用微波加热可明显缩短加热时间，提高干燥效率。更多还原

【Abstract】 After rice was dryied with microwave, the activity of debranching enzyrne which effects on the rice quality decreased greatly, but the cooking quality and gelatinization property had little change. When drying rice and maize with microwave, low - power and long - processing technology was used, the drying temPerature was below 50℃ for rice and below 55℃ for maize (except for seeds). The maize with high moisture content can absorb a great deal of microwave and set off a lot of heats. So the kind of maize should be dtied with the combination methed of microwave drying and ho air drying. During the pretreatment of drying microwave method should be used, which can apparently shorten the heating time, and enhanc efficiency of drying.更多还原