Yang Liu1, Biao Chen1, Xin Liu2, Chenxi Luo2, Shihui Xiao2,*
Frontiers in Heat and Mass Transfer, Vol.23, No.6, pp. 2127-2146, 2025, DOI:10.32604/fhmt.2025.070973
- 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 More >