Dielectric heating is one of the most interesting techniques for pest disinfestation. However, most of the literature works give information about the ability of microwave treatments at different power-time conditions to kill insects; less is given about the analysis of matrices structural properties and heat transport. Accordingly, the aim of this work is to investigate the effect of microwave treatments, applied for pest disinfestation, on heat transport behavior and physical/structural properties, such as water uptake capability, mineral losses, texture change, and germination capability, of most consumed cereals in human diet, such as weak wheat, durum wheat, and corn. Two different radiative treatments were performed: one in time-temperature conditions capable of inactivating the weed fauna, and the other at high temperatures of ~150 °C, simulating uncontrolled treatments. Heat transport properties were measured and showed to keep unvaried during both effective and uncontrolled microwave treatments. Instead, grain physical properties were worsened when exposed to high temperatures (reduction of germination ability and texture degradation). The achieved results, on the one hand, provide new structural and heat transport data of cereals after microwave treatments, actually not present in the literature, and on the other, they confirm the importance of correctly performing microwave treatments for an effective disinfestation without affecting matrices physical properties and nutritional features.

中文翻译：

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谷物的微波治疗：对热物理和实质相关特性的影响。

介电加热是害虫灭除最有趣的技术之一。但是，大多数文献工作都提供了有关在不同通电时间条件下进行微波处理杀死昆虫的能力的信息。关于矩阵结构特性和热传递的分析很少。因此，这项工作的目的是研究用于灭虫的微波处理对大多数食用玉米的热传递行为和物理/结构特性（如吸水能力，矿物质损失，质地变化和发芽能力）的影响。人类饮食中的谷物，例如弱小麦，硬质小麦和玉米。进行了两种不同的辐射处理：一种是在能够使杂草动物灭活的时温条件下进行的，另一种是在约150°C的高温下进行的，模拟不受控制的治疗。测量了传热性能，并显示在有效和不受控制的微波处理过程中保持不变。相反，当暴露于高温下时，谷物的物理性能变差（发芽能力降低和质地下降）。一方面，获得的结果提供了谷物经过微波处理后的新的结构和热传递数据，而文献中实际上没有，而另一方面，它们证实了正确进行微波处理以有效杀灭谷物而不影响基质的重要性。物理性质和营养特征。当暴露于高温下时，谷物的物理性能变差（发芽能力降低和质地下降）。一方面，获得的结果提供了谷物经过微波处理后的新的结构和热传递数据，而文献中实际上没有，而另一方面，它们证实了正确进行微波处理以有效杀灭谷物而不影响基质的重要性。物理性质和营养特征。当暴露于高温下时，谷物的物理性能变差（发芽能力降低和质地下降）。一方面，获得的结果提供了谷物经过微波处理后的新的结构和热传递数据，而文献中实际上没有，而另一方面，它们证实了正确进行微波处理以有效杀灭谷物而不影响基质的重要性。物理性质和营养特征。