| Autor: |
Md. Akhtaruzzaman, Md. Mostafa Kamal, S M Shamiul Alam, Md. Sazzat Hossain Sarker, Md. Hasan Tarek Mondal |
| Jazyk: |
angličtina |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Journal of Agriculture and Food Research, Vol 15, Iss , Pp 101046- (2024) |
| Druh dokumentu: |
article |
| ISSN: |
2666-1543 |
| DOI: |
10.1016/j.jafr.2024.101046 |
| Popis: |
This research aimed to evaluate the effect of two-stage drying techniques on drying characteristics and selected physical parameters, colour, and nutritional qualities of dried maize. To execute this study, the maize sample was dried by (i) fluidized bed drying at 120–160 °C temperatures followed by sun drying at 32 °C (Technique 1), (ii) fluidized bed drying using higher temperatures (120, 140, and 160 °C) at first stage followed by lower temperature (65±2 °C) at the second-stage (Technique 2), and (iii) sun drying method (∼32 °C) (control). Results signposted that lower drying time was attained in the second approach (1.5 h) compared to the drying Technique 1 (4.5 h) while the sun drying method took 10 h for plummeting high moisture (25.43%, wb) to a safe level ( |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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