Effects of drying conditions on grain quality: a review

Abstract

Post-harvest grain drying reduces water activity, which reduces the rates of chemical reactions responsible for grain deterioration and which are essential for maintaining their quality. Most studies on grain drying are performed on the laboratory scale to study the factors that determine the quality of grains on a large scale. Such factors include air temperature and flow, grain layer thickness, raw material composition, and drying system employed. This review describes the effects of drying systems and their variations on grain quality, focusing on the physicochemical properties, mycotoxin levels, and bioactive compounds and components of grains.

Physiological and starch quality of potato tubers discarded from the potato chip industry in Mexico

“…Humidity levels for dry starches typically range from 6% to 16%. The storage temperature and drying method employed are responsible for this variance; however, the humidity should not exceed 13%, as greater humidity levels might harm products by causing microorganism growth and a decline in quality (Ziegler et al, 2023). The starch moisture content of tubers subjected to vigor tests significantly decreased (p ≤ 0.05) because these potatoes were s ubjected to low temperatures, which caused a loss of water, as cooling has been reported to promote water removal from food (Duque et al, 2011).…”