Abstract In this work, the drying of amaranth and quinoa seeds using microwave technology has been studied for the first time. The main objective of this study was to analyze the influence of the power density of the microwave oven on the drying time, germination rate and field survival of these seeds. The tests were performed in a domestic microwave oven at three power densities (0.875, 1.75 and 3.50 W/g for amaranth seeds, and 1.75, 3.50 and 7 W/g for those of quinoa). It was observed that as the power density increased, the germination rate of the amaranth seeds decreased slightly (∼9%), as did the height of the plant (3.5%); whereas their survival rate in the field, 30 days after sowing, remained almost unchanged. In contrast, the germination rate of quinoa seeds was significantly affected by microwave drying at these power densities, with germination percentages of less than 25% being achieved. In order to increase the germination rates of both types of seed, after the drying process, it is necessary to employ power densities of less than 1.75 W/g and, in the case of quinoa seeds, the temperature of the drying process also needs to be carefully controlled.

中文翻译：

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苋菜籽和藜麦种子的微波干燥：功率密度对干燥时间、发芽率和幼苗活力的影响

摘要 本研究首次对微波技术干燥苋菜籽和藜麦种子进行了研究。本研究的主要目的是分析微波炉的功率密度对这些种子的干燥时间、发芽率和田间成活率的影响。测试是在家用微波炉中以三种功率密度进行的（苋菜籽为 0.875、1.75 和 3.50 W/g，藜麦籽为 1.75、3.50 和 7 W/g）。据观察，随着功率密度的增加，苋菜种子的发芽率略有下降（~9%），植株高度（3.5%）也是如此；而在播种后 30 天，它们在田间的存活率几乎保持不变。相比之下，藜麦种子的发芽率在这些功率密度下受到微波干燥的显着影响，发芽率低于25%。为了提高这两种种子的发芽率，干燥过程后，需要使用小于 1.75 W/g 的功率密度，对于藜麦种子，干燥过程的温度也需要小心控制。