IMPACT OF PROCESS PARAMETERS ON THE NUTRITIONAL-VALUE OF CONVECTIVELYDRIED GRAINS

The effects of air temperature, air flow rate, residence time and mois ture content on selected mechanical, chemical and biological propertie s of grain were investigated experimentally. It was found that for sel ection of appropriate conditions for grain drying the two most importa nt factors are: the moisture content of grain and the drying air tempe rature. This study suggests the ranges of these parameters depending o n the expected utilization of the dried product.