The effect of intermittent drying with variable resting times on quality parameters of corn obtained after storage.
2023
MABASSO, G. A. | SIQUEIRA, V. C. | RESENDE, O. | QUEQUETO, W. D. | SCHOENINGER, V. | SIMEONE, M. L. F. | MARTINS, E. A. S. | CRIPPA, D. S. | GERALDO ACACIO MABASSO, INSTITUTO FEDERAL GOIANO; VALDINEY CAMBUY SIQUEIRA, UNIVERSIDADE FEDERAL DA GRANDE DOURADOS; OSVALDO RESENDE INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA GOIANO, INSTITUTO FEDERAL GOIANO; WELLYTTON DARCI QUEQUETO, INSTITUTO FEDERAL GOIANO; VANDERLEIA SCHOENINGER, UNIVERSIDADE FEDERAL DA GRANDE DOURADOS; MARIA LUCIA FERREIRA SIMEONE, CNPMS; ELTON APARECIDO SIQUEIRA MARTINS, UNIVERSIDADE FEDERAL DA GRANDE DOURADOS; DIOGO SANTOS CRIPPA, UNVIERSIDADE FEDERAL DA GRANDE DOURADOS.
This study aimed to assess the effect of continuous and intermittent drying with different rest times on the quality parameters of stored corn grains. The grains were collected at a moisture content of 25.37 g/100 g and subjected to drying at a temperature of 373 K and air flow rate of 1.5 m3 /(min m2). Drying was carried out using five different rest times (0, 4, 8, 12 and 16 h) and continued until the grains reached a final moisture content of 14 ± 0.3 g/100 g. After drying, the grains were stored under laboratory conditions and assessed at 0, 90, 180 and 270 d. The following conclusions were reached: the rest technique reduced grain damage after drying and during storage without substantially compromising proximal composition; longer rest times resulted in darker grains, while storage decreased the hue and increased the colour intensity of grains. Storage diminished the positive effect of intermittent drying on the arrangement, size and agglomeration of starch granules.
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