Only a few kinetic studies have been reported in the literature on the evolution of comercial quality of maize during drying and to the best of our knowledge no model allows to predict the dynamic coupling of drying and product quality evolution. The aim of this work is to present new information on the effects of the operating conditions (harvest year, weight of maize to be dried, initial moisture content of the grain and air temperature) on the evolution of maize saline-soluble protein denaturation and the wet-milling quality during drying of maize in a batch floatation fluidized bed dryer. Also, kinetic laws are proposed for the quality criteria that will be combined with drying model already derived [1, 2].