DRYING VELOCITY OF PERFORATED AND NONPERFORATED CORN KERNEL AFTER "COOKING" TREATMENT

U ovom radu dat je matematički model sušenja zrna kukuruza hibrida BC492, FAO grupe 490, po podvrsti zuban. Obavljena je analiza rezultata zrna koje je sušeno bez ikakvog prethodnog tehnološkog postupka, te zrna koje je prethodno kuhano, pa zatim sušeno i zrna kukuruza koje je prije sušenja perforirano i kuhano, te nakon toga sušeno.In this paper kernel of hybrid Bc 492, FAO group 490, yellow dentcorn was given a mathematical model of drying corn. The investigation the first sample of corn kernel was dried without any treatment. The second sample was cooked before drying and the third one was perforated and cooked before drying