EFFECT OF VACUUM TREATMENT ON STRENGTH CHARACTERISTICS OF MAIZE KERNEL PREVIOUSLY SUBJECTED TO HYDRO-THERMAL PROCESSING
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):111–114
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ABSTRACT
The effects of applied hydro-thermal treatment of maize kernels and following it vacuum pressure on changes in seed moisture content (dry basis), destructive force, energy to destroy a single kernel, and changes in horizontal projection area of a single kernel, were determined in the studies. Dent maize kernels, used as an experimental material, were subjected to hydro-thermal processing (boiling for 20 and 30 min at a temperature of 100oC), and next to the treatment in vacuum pressure (20 kPa) for 1, 3 and 5 min. In the whole range of applied vacuum pressure treatment durations the higher values of destructive force and energy were observed for the kernel hydro-thermally treated for over 20 min, in comparison to those treated for over 30 min.
ISSN:1230-0322