Cilj ovog rada bio je istražiti utjecaj procesa uparavanja kao hidrotermičke dorade i sušenja na dimenzije zrna kukuruza (dužina, širina i debljina). Istraživanja su provedena tijekom tri vegetacijske sezone (2002., 2003. i 2004. godina) na hibridima Bc 4982, Bc 462, Bc Jumbo, Florencia i Stefania uzgojenih na niskoj i visokoj razini agrotehnike. Navedeni hibridi su nakon berbe podvrgnuti procesu uparivanja (0,5 bara u vremenu od 10 minuta) nakon čega su sušeni i to na četiri temperature (70 °C, 90 °C, 110 °C, 130 °C). Uz dimenzije utvrđena su i fizikalna svojstva gustoća, volumen i sferičnost zrna kukuruza. Dobiveni rezultati pokazuju da postoje značajne razlike u dimenzijama zrna kukuruza prije i nakon procesa uparavanja kao i između uzoraka tretiranih različitim temperaturama sušenja.The aim of the research was to investigate the dimensions (length, width, and thickness) and some physical characteristics of corn kernel, grown extensively and intensive. The research was conducted during three vegetation seasons (2002, 2003, and 2004) on hybrids Bc 4982, Bc 462, Bc Jumbo, Florencia, and Stefania. These hybrids were firstly steamed (0.5 bar for ten minutes) and then dried at four temperatures (70 °C, 90 °C, 110 °C, and 130 °C). Some physical properties of corn kernel, such as density, volume, and sphericity were established. In order to determine the difference in dimensions, they were measured before steaming procedure as well. It was found that there were significant differences in corn kernel dimensions before and after steaming, as well as between samples exposed to different drying temperature levels
