Author(s): MABASSO, G. A.; SIQUEIRA, V. C.; RESENDE, O.; QUEQUETO, W. D.; SCHOENINGER, V.; SIMEONE, M. L. F.; MARTINS, E. A. S.; CRIPPA, D. S.

Summary: 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.

Publication year: 2023

Types of publication: Journal article

Unit: Embrapa Maize & Sorghum

Keywords: Armazenamento, Microscópio Eletrônico, Milho, Secagem, Zea Mays