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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。
After heating by microwave, the activity of debranching enzyme that affected the quality of rice decreased obviously, while the edible quality and gelatinization characteristics of rice did not change much. The microwave drying of rice and corn should adopt the low-power and long-flow drying process, the heating temperature of rice did not exceed 50 ° C. The heating temperature of corn does not exceed 55 ℃ (except for seed grain); the use of high-moisture corn absorbs large amount of microwaves and produces large amount of heat, combined with hot-air drying. Preheating the microwave heating can significantly reduce the heating time and improve the drying efficiency .