Development of a maize breakage test method using a commercial food processor

A test method using a modified commercial food processor to determine the b reakage susceptibility of maize was developed. The processor blade was repl aced with an aluminium impeller designed to fracture the kernels. The 50 g samples of intact maize kernels were treated in the processor for 30 s, and then were screened over a 7.5 mm round-hole sieve to determine the amount of breakage (fines). Breakage increased from 15 to more than 80% in one sam ple of maize dried from 22% moisture (wet basis) to 12% under ambient condi tions. Breakage coefficient of variation ranged from less than 4% for the s amples tested below 16% moisture, up to 12-15% for the high moisture sample s. Three lots of maize dried to the same final moisture under different dry ing conditions showed significant variation in breakage, demonstrating the ability of the method to discriminate between drying treatments. (C) 2000 S ilsoe Research Institute.