During the heating phase there is a quick reduction in the external humidity of the seed (normally the external part of the maize, rich in starch, contains a higher percentage of water compared with the central part “embryo or germ”, rich in proteins), this phase causes an inversion of percentage of diluted water and of temperature between the external and internal parts of the seed giving rise to mechanical and biochemical tensions creating inevitable microbreak, splitting and separation of the starch from the germ.
An ANTISHOCK system has been accomplished to provide for excellent drying quality and results.
This operating system (hot air is mixed with cool air at the end of the drying process) will enable cereals to reach the room temperature gradually, without any considerable thermal stress.