Influence of preheating by infrared radiation on the moisture content of rye grains during the moistening process
2009
Andrejko, D. | Rydzak, L.,Uniwersytet Przyrodniczy, Lublin (Poland). Katedra Inzynierii i Maszyn Spozywczych
Paper presents the results of studies on the moisture content in rye grains, not heated, and heated by infrared radiation, during the moistening process. The grains were preheated by infrared radiation and then they were moistened at different temperatures. The final moisture content was tested during the moistening process. Rye grains preheated by infrared radiation had higher moisture content than the unheated grains. The Peleg model is useful to describe the changes of moisture content during the moistening process
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