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<p>Graphene irradiation plates offer significant advantages, including high electric heating conversion rates, reduced energy consumption, and enhanced drying efficiency. This study used a graphene far infrared dryer to experimentally evaluate the corn grain at various drying conditions under infrared temperatures of (40, 50, and 60&#xa0;°C), velocity (2, 3, and 4&#xa0;m/s), and grain flow rate (5, 7, and 9&#xa0;kg/min). The results of corn flour revealed the optimum variables were achieved at an infrared temperature of 40&#xa0;°C, velocity of 4&#xa0;m/s, and grain flow rate of 9&#xa0;kg/min. The results showed that increasing the infrared temperature, velocity, and grain flow rate decreased the rehydration ratio 5.437, starch content 69.358%, protein content 8.485%, amylose content 24.430%, and antioxidant 12.823%. However, decreasing the infrared temperature, velocity, and grain flow rate increases the stress crack index 4.093, color change 1.221, lipid content 0.559%, and lipase activity 14.061%. Experimental validation was evaluated at optimum conditions which shows an improved desirability index at lower drying temperatures, and this affirmed the RSM model’s suitability. Furthermore, an innovative approach in optimizing graphene far infrared drying systems could be a promising solution to enhance food industrial applications and improve corn flour properties.</p>

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Optimization of graphene far infrared heating in improving quality properties of corn flour using response surface methodology

  • 期刊论文

  • 发表日期：

    2025年9月6日

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  • Abdulaziz Nuhu Jibril,
  • Jichao Huang,
  • Kunjie Chen

摘要

Graphene irradiation plates offer significant advantages, including high electric heating conversion rates, reduced energy consumption, and enhanced drying efficiency. This study used a graphene far infrared dryer to experimentally evaluate the corn grain at various drying conditions under infrared temperatures of (40, 50, and 60 °C), velocity (2, 3, and 4 m/s), and grain flow rate (5, 7, and 9 kg/min). The results of corn flour revealed the optimum variables were achieved at an infrared temperature of 40 °C, velocity of 4 m/s, and grain flow rate of 9 kg/min. The results showed that increasing the infrared temperature, velocity, and grain flow rate decreased the rehydration ratio 5.437, starch content 69.358%, protein content 8.485%, amylose content 24.430%, and antioxidant 12.823%. However, decreasing the infrared temperature, velocity, and grain flow rate increases the stress crack index 4.093, color change 1.221, lipid content 0.559%, and lipase activity 14.061%. Experimental validation was evaluated at optimum conditions which shows an improved desirability index at lower drying temperatures, and this affirmed the RSM model’s suitability. Furthermore, an innovative approach in optimizing graphene far infrared drying systems could be a promising solution to enhance food industrial applications and improve corn flour properties.