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Fully-Exposed Drying of Popcorn

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org

Citation:  Transactions of the ASAE. 24 (2): 0466-0468. (doi: 10.13031/2013.34276) @1981
Authors:   G. M. White, I. J. Ross, C. G. Poneleit
Keywords:   

ABSTRACT POPCORN harvested at moisture contents ranging from 20 to 42 percent (d.b.) has been hand shelled and dried under fully-exposed conditions at tempera-tures ranging from 38 to 82 C. A drying model has been fitted to the drying data and equations developed to predict required drying parameters in terms of initial moisture content, desired final moisture content and drying air temperature.

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