Journal of Food, Agriculture and Environment

Vol 11, Issue 1,2013
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Batch drying characteristics of dent corn (Zea mays var. indentata Sturt.)


Nazmi Izli *, Esref Isık

Recieved Date: 2012-10-28, Accepted Date: 2013-01-20


The batch drying characteristics of dent corn were investigated in a batch-type laboratory hot-air dyer over a temperature range of 30-60°C. The results showed that increasing the drying air temperature caused shorter drying times and  all of the sample drying occurred in the falling-rate period, with the exception of a very small amount that occurred in the heating-up period. Additionally, the colour and structural changes of fresh and dried corn kernels were investigated. Among all of the drying conditions, the closest values to the colour of fresh corn were obtained at 30°C. Scanning electron microscope images revealed that the low drying temperatures of 30°C and 40°C did not cause clear differences in the granular integrity of the products’ starch structures compared with fresh samples. However, the high temperatures of 50°C and 60°C during the drying process caused a more violent evaporation of water and the melting of the starch granules. 


Batch drying, dent corn, colour, microstructure

Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 1
Category: Food and Health
Pages: 259-263

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