TY  - EJOU
AU  - Liu, Yang 
AU  - Chen, Biao 
AU  - Liu, Xin 
AU  - Luo, Chenxi 
AU  - Xiao, Shihui 

TI  - Drying Performance and Quality Variations of Corn Kernels at Different Drying Methods
T2  - Frontiers in Heat and Mass Transfer

PY  - 2025
VL  - 23
IS  - 6
SN  - 2151-8629

AB  - 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.
KW  - Corn kernel; infrared drying; hot air drying; drying kinetics; quality variation

DO  - 10.32604/fhmt.2025.070973