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High-temperature drying of organically grown bread rye

Kristensen, Erik F. and Elmholt, Susanne (2002) High-temperature drying of organically grown bread rye. Paper at: International Conference on Agricultural Engineering, Budapest, 30 June - 4 July.

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Summary

Mycotoxin producing fungi are naturally occurring components in cereals. When produced, some of the mycotoxins are toxic to humans and animals. Heat treatment is a method to reduce fungal abundance on cereals. The objectives of this work have been to provide more knowledge on this topic, and specifically to optimise the drum drying technique with reference to reducing the dissemination and proliferation of fungi on organically grown rye without reducing the baking quality of the grain.
The results show that drum drying can be a very efficient method in reducing fungi colonising on grain. For rye it is possible to achieve high effects on fungi without reducing the baking abilities. When drying at a constant maximum grain temperature of 64°C, the treatment resulted in less than 1% of the yeast propagules and less than 2% of the filamentous fungi, compared to what was found in the reference grain.
As drying temperatures and time for the grain to be treated are essential, the drum drier must be equipped with an effective control unit. The experiments show that a control system using fixed constant maximum grain temperature is most suitable.


EPrint Type:Conference paper, poster, etc.
Type of presentation:Paper
Subjects: Crop husbandry > Post harvest management and techniques
Farming Systems > Buildings and machinery
Crop husbandry > Soil tillage
Crop husbandry > Crop health, quality, protection
Research affiliation: Denmark > DARCOF II (2000-2005) > I.12 (PREMYTOX) Preventing mycotoxin problems
Related Links:http://www.gte.mtesz.hu
Deposited By: Elmholt, Susanne
ID Code:26
Deposited On:02 Oct 2002
Last Modified:12 Apr 2010 07:27
Document Language:English
Status:Published
Refereed:Not peer-reviewed

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