Quality evaluations during storage of maize grains subjected to intermittent drying at three air temperatures (60, 70 and 80°C)

Abstract

The objective of this study was to evaluate the chemical quality of maize grains, which were subjected to intermittent drying at different air temperatures and stored for nine months. The grains were harvested at 17.9% moisture, tillage of the Experimental Station of the Universidade Federal do Rio Grande do Sul (UFRGS), and dried to moisture content of approximately 13% using flash dryer with use of LPG in air temperatures of 60, 70 and 80o C. Physical analysis of moisture and chemical Crude protein, lipid, ash, carbohydrate and oil acidity, Department of Animal Science, Faculty of Agronomy, UFRGS, from sampling performed after drying, and every three months for up to nine months of storage. The intermittent drying air temperatures up to 80°C did not cause quality of corn grains immediate damage. The quality losses were greater after six months of storage. Dried grains with temperatures of 80°C had the lowest quality loss during the nine months of storage. The lipid content was the chemical constituent that deteriorated most during storage. The longer the drying time is, the higher the latent damage in the chemical quality of maize grain during storage. The higher the grain moisture during storage, the greater the loss of quality of grain.