Microscopy of maize grains subjected to continuous and intermittent drying

Drying is an important step in the post-harvest processes as a way of product conservation and quality preservation. In this context, study aimed to evaluate effect continuous intermittent drying maize grains with different rest periods on integrity their micro- macroscopic structures. Maize were harvested moisture content 0.3399 ± 0.001 dry basis (db) subjected 4, 8, 12, 16 hours period. An experimental fixed-bed dryer, controlled air conditions at temperature 100 °C flow 1.5 m3 min.?1 m?2 (12 m?3), was used. Continuous completed 0.1628 0.0003 db, whereas interrupted 0.2195 0.0002 db resumed after rest. The rate, through grain images, conformation particles scanning electron microscopy, cell membrane evaluated. rate increased increase period, period reduced intensity cracks, reduction led higher dispersion size starch granules lower membranes.