Effect of the drying medium temperature and grain moisture content on the damage of the food maize grains
2010
Findura, P., Slovak Agricultural University, Nitra (Slovak Republic) | Nozdrovicky, L., Slovak Agricultural University, Nitra (Slovak Republic) | Zidek, B., Slovak Agricultural University, Nitra (Slovak Republic) | Ponican, J., Slovak Agricultural University, Nitra (Slovak Republic) | Ponjican, O., Faculty of Agriculture, Novi Sad (Serbia) | Turan, J., Faculty of Agriculture, Novi Sad (Serbia)
The results of laboratory experiments have confirmed that the increase the air drying temperature and grain moisture content results in increase of food grain micro-damage. The increase of drying temperature caused the decrease of germination of the food maize grain. We do not recommend drying of maize grains with the grain moisture content higher than 30% as in such cases food maize germination standards cannot be met. The effect of the air drying temperature within the range 50-120 deg C on the starch content in the grains could not be confirmed. We can therefore state that the drying process has no effect on this parameter. The above mentioned facts should be observed during management of the grain post harvest processing. The results obtained during laboratory experiments have allowed us to formulate the following recommendations: food maize grain should not be dried on temperatures higher than 80 deg C since they do not meet the qualitative requirements of the standard STN 46 1100-8 concerning the germination parameters ; food maize grain with the grain moisture content higher than 30% should not be harvested and thrashed due to increased heat effect exposition during drying process and failure to reach the requested grain germination requirements even at low drying temperatures.
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