engleski

Technological procedure of perforating as factor of drying speed

The goals of this research were determined the effect of perforating the kernel on the speed of drying, and influence of dynamic burdening on mechanical injures unperforated and perforated corn kernel (Zea mays L.). The perforation of maize shell was carried out by means of a hedgehog a laboratory scale device. Both perforated and unperforated maize kernels were dried in a laboratory scale dryer under the same conditions (130, 110 and 90&ordm ; ; C, air velocity from 1, 75 to 2, 2m/s) and under laboratory conditions during three years. Also, dynamic properties and level of breakage were tested. All the values obtained were statistically analyzed. It was observed that the procedure of perforating had the biggest effect during drying at the temperature of 110&ordm ; ; C, regardless of the depth of a hole. The speed of water evaporation is higher due to perforating, under the same conditions at approximately the same initial moistures of the kernel. The technological procedure of perforating caused some additional reduction in kernel resistance and for that reason extra attention should be paid to transport lines in industrial plants.

Drying; perforation; corn kernel; dynamic properties; breakage

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