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BREAKAGE SUSCEPTIBILITY of SHELLED CORN DUE to REHYDRATION and REDRYING
Author(s) -
TABIL L. G.,
NOOMHORM A.,
VERMA L. R.
Publication year - 1991
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1991.tb00082.x
Subject(s) - breakage , moisture , water content , chemistry , food science , materials science , composite material , geotechnical engineering , engineering , organic chemistry
Processing activities such as drying expose grains to temperature and moisture gradients resulting to increased susceptibility of corn breakage. the effect of rehydration and redrying rates on the breakage susceptibility of corn was compared and evaluated. Dried corn samples were rehydrated and redried artificially. Breakage susceptibility of the samples were tested using a food grinder (blender) and Instron testing machine. Treatments consisting of a cycle of rehydration and redrying represented different rates of moisture sorption. Initial sample moisture, rehydration methods and redrying temperatures were used in comparing breakage susceptibility. Samples of low initial moisture had higher breakage susceptibility as compared to higher initial moisture samples. the rehydration method representing the highest moisture adsorption rate resulted to samples which were more susceptible to breakage than the two rehydration methods representing intermediate and slow rates of moisture adsorption. Temperature of redrying also showed significant effects with high temperatures (80°C) resulting to grains with higher breakage susceptibility compared to samples redried with unheated air (30°C). Breakage susceptibility increased when samples were rehydrated and increased much more when they were redried.