Whole grains are rich in nutrients, mainly protein, vitamins and dietary fiber.
The food concept of the Food and Agriculture Organization (hereinafter referred to as FAO) refers to grains, including wheat, beans, coarse grains and rice. The moisture content of the grain after harvest is of great significance to its commercial or planting use.
So how is it dried? What type of dryer do I need? Let me share with you my experience. The ideal grain moisture content is to make the grain dry to close to the critical point of microbial growth in the stored grain. Under this moisture condition, it can not only ensure the storage safety of the grain, but also keep the freshness and edible quality of the grain to the utmost extent, while keeping the edible quality of the grain to the utmost extent. Maintain the germination rate and seed quality of grains.
If the grain dryer is not used, moisture and temperature are the main factors that affect the respiration of food, but the two are not isolated, but restrict each other. When the content is low, temperature has little effect on respiration; when grain moisture increases, the change in respiration intensity caused by temperature is very strong. Experiments have shown that at a temperature of 50°C-55°C, when the moisture meter accounts for 18-23% of the grains, respiration suddenly rises and then suddenly weakens. However, at the same temperature, after putting food with a moisture content of 14-16% for several days and nights, there is almost no change in breathing ability.
Under normal circumstances, the grains are only exposed to hot air for 10 minutes during the drying process, and then slowly resuscitated for 50 minutes to allow the moisture of the grains to move to the germ. The hot air temperature does not exceed 55°C, and it is dried at a constant temperature. Dry food has even moisture, good taste and easy storage.
