Open Access

ARTICLE

Drying Performance and Quality Variations of Corn Kernels at Different Drying Methods

Yang Liu¹, Biao Chen¹, Xin Liu², Chenxi Luo², Shihui Xiao^2,*

1 Department of Mechanical and Electrical Engineering, Hunan Automotive Engineering Vocational University, Zhuzhou, 412000, China
2 Department of Mechanical and Intelligent Manufacturing, Central South University of Forestry and Technology, Changsha, 410004, China

* Corresponding Author: Shihui Xiao. Email:

(This article belongs to the Special Issue: Innovations in Drying Technologies: Bridging Industrial, Environmental, and Energy Efficiency Challenges)

Frontiers in Heat and Mass Transfer 2025, 23(6), 2127-2146. https://doi.org/10.32604/fhmt.2025.070973

Received 28 July 2025; Accepted 28 October 2025; Issue published 31 December 2025

Abstract

This study evaluated corn kernel drying performance and quality changes using hot air drying (HAD) and infrared drying (ID) across temperatures ranging from 55°C to 80°C. Optimal drying parameters were determined by using the entropy weight method, with drying time, specific energy consumption, damage rate, fatty acids, starch, polyphenols, and flavonoids as indicators. Results demonstrated that ID significantly outperformed HAD, achieving drying times up to 20% shorter and reducing specific energy consumption and kernel damage by up to 79.3% and 66.7%, respectively, while also better preserving quality attributes. Both methods exhibited drying profiles characterized by acceleration, constant, and falling rate periods, although the constant rate phase was distinctly observable only at lower temperatures. The effective moisture diffusivity under ID was consistently higher than that under HAD, with a maximum increase of 20.4%. The optimal drying conditions were HAD at 65°C and ID at 80°C. A BP model was also developed and it showed better predictive performance and adaptability than classical mathematical models.

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Keywords

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