engleski

Agro-technological impact on water release rate from corn treated with "cooking" procedure

The aim of this paper is to determine the impact of agro-technology on the rate of water release from the corn kernel in the process of convection drying on two corn hybrids, with or without "cooking" procedure. The research was conducted on hybrids grown at high and low level of agro-technology. After the "cooking" procedure was conducted, the kernel moisture increased in all the samples. Hence, the "cooking" procedure increased the period of corn kernel drying. The research showed that hybrids cultivated at low level of agro-technology release moisture faster in the process of convection drying in the laboratory drier.

Cooking procedure; agro-technology; corn

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