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The unit was designed to process wheat product. If wheat is stored above 26 per cent moisture by weight it tends to rot. It is often difficult to dry wheat when there are conglomerates of grain which remain moist when the single grains have dried. This is especially true when accelerated drying by hot-air his attempted. The effect of microwave heating is to moisture level.
The two features which we have not come across before are :-
1) The use of a choke section, which allows free entry into the microwave cavity. However, at this frequency the height is limited to five centimetres. The width is comparatively unlimited.
2) Use of photo cells to detect the presence of a load and the use of moisture detectors.
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