Case studies
Drying of food products - Devices and applications
Article REF: F3002 V1
Case studies
Drying of food products - Devices and applications

Authors : Catherine BONAZZI, Jean-Jacques BIMBENET

Publication date: March 10, 2008 | Lire en français

Logo Techniques de l'Ingenieur You do not have access to this resource.
Request your free trial access! Free trial

Already subscribed?

3. Case studies

3.1 Industrial corn drying

France's second-largest plant production, grain corn averaged 16 Mt nationwide, although 44% of production was concentrated in the southwest (Aquitaine, Poitou-Charentes and Pays de Loire).

For storage, grain must be dried to a moisture content of 14-15% (wet basis) to avoid :

  • reduced germination capacity;

  • the proliferation of moulds, some of which generate toxic substances;

  • respiration phenomena (a grain at 30% humidity has a respiration intensity 400 times greater than at 15%), the consequences being a loss of dry matter and an increase in temperature (risk of deterioration, or even fire).

You do not have access to this resource.
Logo Techniques de l'Ingenieur

Exclusive to subscribers. 97% yet to be discovered!

You do not have access to this resource. Click here to request your free trial access!

Already subscribed?


Article included in this offer

"Food industry"

( 266 articles )

Complete knowledge base

Updated and enriched with articles validated by our scientific committees

Services

A set of exclusive tools to complement the resources

View offer details
Contact us