Testing the Drying Process of Shelled Maize on Aspects of Nutritional Quality and Thermal Efficiency

Interactions between technology parameters of shelled maize drying and the most important characters of drying material were analysed partly on the basis of the results appeared in written literature also on the basis of the authors' test research not published yet. Theorems describing the most important physical limit of drying were published also the change of nutritional values as a function of drying technology parameters were analysed. Most important laws of different ways of energy transfer also their effect on the process of water removal besides the common ways of drying process simulation, especially considering their applicability within agricultural circumstances were discussed. One part of questions mainly not answered yet - which arise because of the specific parameters of the drying material - have been drawn up. Practically applicable results, on the basis of theoretical research activities also experimental measurements have been shortly presented.