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IMPACT OP PROCESS PARAMETERS ON THE NUTRITIONAL VALUE OF CONVECTIVELY DRIED GRAINS

 

作者: JANOS BEKE,   ATTILA VAS,   ARUNS. MUJUMDAR,  

 

期刊: Drying Technology  （Taylor Available online 1993）
卷期: Volume 11, issue 6  

页码: 1415-1428

 

ISSN:0737-3937

 

年代: 1993

 

DOI:10.1080/07373939308916907

 

出版商: Taylor & Francis Group

 

关键词: mechanical properties;quality;kernels;hrowning;seed drying;respiration;germination ratio

 

数据来源: Taylor

 

摘要:

The effects of air temperature, air flow rate, residence time and moisture content on selected mechanical, chemical and biological properties of grain were investigated experimentally. It was found that for selection of approprtate conditions for grain drying the two most important foctors are: the moisture content of grain and the drying air temperature. This study suggests the ranges of these parameters depending on the expected utilization of the dried product.

 

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