engleski

Effect of perforating maize shell on convective drying speed

The research has been carried out during three years under laboratory conditions. The procedure of drying was performed on a laboratory scale dryer. 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 under the same conditions at the temperatures of 130, 110 and 90&ordm ; ; C, and air velocity from 1, 75m/s to 2, 2m/s. All the values obtained were statistically analyzed and compared by using polynomial and exponential equations. When the process of drying of both perforated and unperforated maize kernels was completed, basic nutritive values and dynamic properties were analysed, particularly the level of breakage. It was observed that the perforation procedure had the highest effect during drying at the temperature of 110&ordm ; ; C regardless of the depth of the hole. Perforations had no effect on raw protein, raw fibre, raw ash and raw fat content, which proves that such a procedure does not reduce maize nutritive value, and caused some additional reduction in kernel resistance.

Drying; perforation; maize kernel; breakage; nutritive value

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