IMPACT OF PROCESS PARAMETERS ON THE NUTRITIONAL-VALUE OF CONVECTIVELY DRIED GRAINS

被引：4

作者：

BEKE, J ^{[1
]}

VAS, A ^{[1
]}

MUJUMDAR, AS ^{[1
]}

机构：

[1] MCGILL UNIV,DEPT CHEM ENGN,MONTREAL H3A 2T5,QUEBEC,CANADA

来源：

DRYING TECHNOLOGY | 1993年 / 11卷 / 06期

关键词：

MECHANICAL PROPERTIES; QUALITY; KERNELS; BROWNING; SEED DRYING; RESPIRATION; GERMINATION RATIO;

D O I：

10.1080/07373939308916907

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The effects of air temperature, air flow rate, residence time and moisture content on selected mechanical, chemical and biological properties of grain were investigated experimentally. It was found that for selection of appropriate conditions for grain drying the two most important factors are: the moisture content of grain and the drying air temperature. This study suggests the ranges of these parameters depending on the expected utilization of the dried product.

引用

页码：1415 / 1428

页数：14