Impacts of two-stage drying techniques on drying characteristics, physical and nutritional quality of maize

Impacts of two-stage drying techniques on drying characteristics, physical and nutritional quality of maize

This research aimed to evaluate the effect of two-stage drying techniques on drying characteristics and selected physical parameters, colour, and nutritional qualities of dried maize. To execute this study, the maize sample was dried by (i) fluidized bed drying at 120–160 °C temperatures followed by...

Full description

Bibliographic Details
Main Authors: Md. Akhtaruzzaman, Md. Mostafa Kamal, S M Shamiul Alam, Md. Sazzat Hossain Sarker, Md. Hasan Tarek Mondal
Format: Article
Language:English
Published: Elsevier 2024-03-01
Series:Journal of Agriculture and Food Research
Subjects:
Maize
Two-stage drying
Fluidized bed drying
Physical property
Nutrition
Online Access:http://www.sciencedirect.com/science/article/pii/S2666154324000838

Similar Items

Similar Items