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:: Volume 7, Issue 3 (Jul-Sep 2020) ::
Nutr Food Sci Res 2020, 7(3): 33-40 Back to browse issues page
Effects of Moisture Contents on Harvesting time and Drying Methods on Mechanical Properties and Electrical Conductivity of Corn Hybrids
Sajad Kordi , Feizollah Shahbazi *
Lorestan University, Faculty of Agriculture, Department of Biosystems Engineering, Khoram Abad, Iran , feizollah.shahbazi@gmail.com
Abstract:   (2421 Views)
The aims of the experiment were to evaluate the effects of the moisture content at the time of harvest (20, 30, and 40%) and drying method (sun-dried and artificially dried (in an oven at 85-90oC) on the mechanical properties and electrical conductivity of four corn hybrids (Ns640, Jeta600, Konsur580 and, SC704) grown in one location. Results indicated that corn variety significantly influenced the mechanical properties, where Ns640 had maximum and Konsur580 had minimum values of properties than other hybrids. Variety also influenced the electrical conductivity. The Konsur580 variety in both drying methods exhibited a higher electrical conductivity. The moisture content at the time of harvest in the two drying methods significantly influenced all of the mechanical properties excepting deformation and firmness. Higher values of mechanical properties were obtained at the 20% moisture. In addition, the effect of the moisture on the electrical conductivity was significant Background and Objectives: Drying affects quality parameters of the grains. The objective of this study was to investigate effects of drying methods, moisture contents at harvesting time and corn hybrids on mechanical properties (deformation, rupture force, firmness, necessary energy and power and toughness at rupture points) and electrical conductivity of corn kernels.
Materials and Methods: The study assessed four corn hybrids (Ns640, Jeta600, Konsur580 and SC704) harvested at various moisture contents (20, 30 and 40%) and dried using two drying methods (sun dried and artificially dried using oven at 85–90 oC).
Results: Results revealed that corn variety significantly affected mechanical properties since Ns640 included the maximum and Konsur580 the minimum properties, compared to that other hybrids did. Furthermore, variety affected electrical conductivity. Konsur580 variety exhibited a higher electrical conductivity in both drying methods. Moisture contents at harvesting time significantly affected all mechanical properties, except deformation and firmness, in the two drying methods. Higher values of mechanical properties were achieved at 20% moisture. Moreover, effects of the moisture contents on electrical conductivity were significant and kernels with 40% moisture at harvesting time included higher electrical conductivities.
Conclusions: Drying methods of corn significantly affected quality parameters and electrical conductivity. Corn kernels dried in sun included higher levels of properties such as rupture force, necessary energy and power, toughness and lower levels of electrical conductivity.and kernels with 40% moisture at the time of harvest had higher electrical conductivity. The drying method of corn significantly influenced the mechanical properties and electrical conductivity. Corn kernels dried in sun had higher levels of properties including rupture force, the energy required, the power required, toughness and lower level of electrical, conductivity.
Keywords: Maize, Drying method, Harvesting time, Mechanical properties, Electrical conductivity
Full-Text [PDF 623 kb]   (1042 Downloads)    
Article type: Research | Subject: Food Science
Received: 2020/04/1 | Accepted: 2020/07/14 | Published: 2020/08/10
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Kordi S, Shahbazi F. Effects of Moisture Contents on Harvesting time and Drying Methods on Mechanical Properties and Electrical Conductivity of Corn Hybrids. Nutr Food Sci Res 2020; 7 (3) :33-40
URL: http://nfsr.sbmu.ac.ir/article-1-398-en.html
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Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Volume 7, Issue 3 (Jul-Sep 2020) Back to browse issues page
Nutrition and food in health and disease
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