Título:	Proximal composition and colour of maize grains after intermittent and continuous drying.
Autoria:	MABASSO, G. A. SIQUEIRA, V. C. QUEQUETO, W. D. SCHOENINGER, V. SIMEONE, M. L. F. FROES, A. L.
Afiliação:	Geraldo Acacio Mabasso, Universidade Federal da Grande Dourados; Valdiney Cambuy Siqueira, Universidade Federal da Grande Dourados; Wellytton Darci Quequeto, Instituto Federal de Goiás; Vanderleia Schoeninger, Universidade Federal da Grande Dourados; MARIA LUCIA FERREIRA SIMEONE, CNPMS; Air Lisboa Froes, Universidade Federal da Grande Dourados.
Ano de publicação:	2019
Referência:	International Journal of Research in Agricultural Sciences, v. 6, n. 6, p. 2348-3997, 2019.
Conteúdo:	The objective of this study was to evaluate the effect of continuous and intermittent drying with different rest periods on the quality and centesimal composition of maize (Zea mays). Grains of the cultivar Cargo TL were harvested with moisture content of 25.37% (wet basis, w.b.) and subjected to drying at 100 ºC and air flow of 1.5 m3 min-1 m-2. Drying was conducted with five rest periods (0, 4, 8, 12 and 16 h) and four replicates in a completely randomized design. Drying was carried out until the grains reached final moisture content of 14 ± 0.3% w.b. It was concluded that the proximal composition was not influenced by the drying conditions; the grains showed browning resulting from intermittent drying; increased rest period contributed to reduced damage and increased moisture reduction rate.
Thesagro:	Amido Cor
Palavras-chave:	Composição proximal Período de descanso Taxa de secagem
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CNPMS)