Abstract
In this study, corn grains were dried using a graphene far-infrared dryer and a conventional hot air dryer at three different infrared temperatures of 40, 50, and 60 °C. The aim was to evaluate the changes in various properties of corn flour that occur after drying. The gFIR experiment demonstrated that the drying temperature of 40 °C did not affect the morphology or internal structure of the corn grains, resulting in enhanced thermal parameters, and a greater relative crystallinity of 36.39%. It was discovered that the total starch content decreased by 8.83% at 60 °C, along with increased protein content. The XRD showed that the gFIR experiment had a higher area of floury endosperm, while the HAD demonstrated a higher band in FTIR between 995, 1022, and 1047 cm−1. Therefore, combining graphene irradiation plates and far-infrared drying could improve the properties of corn flour and enhance its food industry application.
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