학술논문

Browning mechanism and process optimization during MaizeMaize KX7349 Drying
Document Type
article
Source
Julius-Kühn-Archiv, Vol 463, Iss 1, Pp 406-411 (2018)
Subject
kx7349
drying
browning mechanism
Agriculture
Botany
QK1-989
Language
German
English
ISSN
1868-9892
2199-921X
Abstract
Browning of KX7349 maize during drying occurred mainly in the pericarp layer. Browning was caused by oxidation of water soluble matter in the pericarp layer. Moisture content had no significant influence on browning rate. Drying temperature, drying time and drying method (vacuum drying or hot-air drying) had significant influence on the browning rate. Through lab research, a prediction model for the relationship between browning rate and drying air temperature was developed. Total drying time is y=- 13.086+0.289X1+1.045X2, where y is the browning rate(%), X1 is drying temperature(℃), X2 is total drying time(h), the value range of X1 was 30~80, the value range of X2 was 2~10. The concurrent and counter current dryer was applied in Nenjiang to optimize the drying process. The hot air temperature in each drying stage was reduced. When the hot air temperature of the 1st, 2nd, 3rd drying stage was reduced to 95℃,75℃,60℃ respectively, the browning rate was reduced to 15%~16%. Keeping the hot air temperature constant at each drying stage, by drying twice, the browning rate was reduced to 4%~6%.