Secagem interminente com fluxo cruzado e altas temperaturas e sua influencia na qualidade do trigo duro (Triticum durum L.)

AUTOR(ES)

Ricardo Ramos Martins

DATA DE PUBLICAÇÃO

1997

RESUMO

Product quality depend on the processing methods used and also on the end use of the product. Of alI commomly used processes drying is one of the most important steps to assure grain quality. The objective of this work was to verify the influence of intermittent cross flow drying and high temperatures on IACI002 durum wheat (Triticum durum L.) final quality. A laboratory scale intermittent drier was used, with a drying and tempering chambers with capacity ofO.0182 m3.The temperatures were set to 80, 100 and 120°C with residence time of 5 and 10 minutes. Also a solar drying test was conducted. Results showed that treatments with high temperatures and high residence time in the drying chamber were the most efficients, showing lower drying times and higher drying rates. Lower drying air temperatures and residence time were less efficient even when compared to the solar drying. The drying with high temperatures ground wheat showed lower fineness modulus (FM) and partic1esaverage size (D) when compared to the solar drying. The dried wheat was ground and used as feed meal ingredient ofmale ROSS chicks. Eighty chicks aged fTomI to 21 days, were selected for a feeding testoThe chicks final weigths were higher when feeded with ground dried wheat with high drying air temperature and high residence time

ASSUNTO(S)

trigo - moagem nutrição animal trigo - qualidade grãos - secagem

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