TESTING THE DRYING PROCESS OF SHELLED MAIZE ON ASPECTS OF NUTRITIONALQUALITY AND THERMAL EFFICIENCY

Interactions between technology parameters of shelled maize drying and the most important characters of drying material were analysed partly on the basis of the results appeared in written literature also on th e basis of the authors' test research not published yet. Theorems desc ribing the most important physical limit of drying were published also the change of nutritional values as a function of drying technology p arameters were analysed. Most important laws of different ways of ener gy transfer also their effect on the process of water removal besides the common ways of drying process simulation, especially considering t heir applicability within agricultural circumstances were discussed. O ne part of questions mainly not answered yet - which arise because of the specific parameters of the drying material - have been drawn up. P ractically applicable results on the basis of theoretical research act ivities also experimental measurements have been shortly presented.