A b s t r a c t. The aim of this study was to acquire data on the physical properties and compression loading behaviour of seed of six corn hybrid varieties. The mean values of length, width, thickness, geometric diameter, surface area, porosity, single kernel mass, sphericity, bulk and true density, 1 000 kernel mass and coefficient of friction were studied at single level of corn seed moisture content. The calculated secant modulus of elasticity during compressive loading for dent corn was 0.995 times that of the semi-flint type; there were no significant differences in the value of this mechanical property between semi-flint and dent corn varieties. The linear model showed a decreasing tendency of secant modulus of elasticity for all hybrids as the moisture content of seeds increased.K e y w o r d s: corn, physical properties, secant modulus of elasticity INTRODUCTIONThe importance of corn processing industries is increasing. Recent concepts in corn marketing emphasise the identification of the specific, rigorous quality needs of individual users, and there is considerable interest in grain quality as an end-use value. Parameters useful in the evaluation and recognition of such specific values include, among others, the physical properties of corn kernels. These properties include the three perpendicular dimensions, which affect cleaning and grading processing, the kernel surface, which affects drying, sphericity and thousand kernels mass, which affect packaging of seed, bulk density (affecting storage capacity), true density (affecting vehicle load), porosity (aeration possibility, drying), coefficient of static friction (moving on inclined plane) and compression loading behaviour, which affects milling, extruding and flake preparation. Previous studies have described the physical properties of corn kernels. Coskun et al. (2006) determined sweet corn seed properties as a function of moisture content, while Karababa (2006) reported similar results on popcorn kernels; sweet corn kernel properties were reported by Karababa and Coskuner (2007) and those of dent corn by Esref and Nazmi (2007). The quality of corn kernels is not evaluated solely by the physical traits mentioned above. The behaviour of the corn kernel during compressive loading is one of its textual properties. The processing of corn for food and feed requires various types of mechanical treatment that depend on external forces. The main component of corn kernels is starch granules; these have a complex hierarchical structure consisting of polysaccharide macromolecules that are partially arranged in ordered conformations as single and double helices and entangled to form supra-and sub-molecular structures Gaytan-Martinez et al. (2006). Proteins form a matrix surrounding and embedding the starch granules. The endosperm of corn, which is horny and floury, is a complex mixture of starch granules and protein. The proportion of horny and floury endosperm in the kernel differs in different types of corn, the general classes of which are flint corn, dent ...

Raspberries are one of Serbia’s best-known and most widely exported fruits. Due to market fluctuation, producers are looking for ways to preserve this fresh product. Drying is a widely accepted method for preserving berries, as is the case with freeze-drying. Hence, the aim was to evaluate convective drying as an alternative to freeze-drying due to better accessibility, simplicity, and cost-effectiveness of Polana raspberries and compare it to a freeze-drying. Three factors were in experimental design: air temperature (60, 70, and 80 °C), air velocity (0,5 and 1,5 m · s−1), and state of a product (fresh and frozen). Success of drying was evaluated with several quality criteria: shrinkage (change of volume), color change, shape, content of L-ascorbic acid, total phenolic content, flavonoid content, anthocyanin content, and antioxidant activity. A considerable influence of convective drying on color changes was not observed, as ΔE was low for all samples. It was obvious that fresh raspberries had less physical changes than frozen ones. On average, convective drying reduced L–ascorbic acid content by 80.00–99.99%, but less than 60% for other biologically active compounds as compared to fresh raspberries. Convective dried Polana raspberry may be considered as a viable replacement for freeze-dried raspberries.

Drying is one of the oldest methods for food preservation that removes the water from fruit and makes it available for consumption throughout the year. Dried fruits can be produced by small- and large-scale processors, which makes them a very popular food among consumers and food manufacturers. The most frequent uses of drying technology include osmotic dehydration, vacuum drying, freeze-drying and different combinations of other drying technologies. However, drying may provoke undesirable changes with respect to physiochemical, sensory, nutritional and microbiological quality. Drying process energy efficiency and the quality of dried fruits are crucial factors in fruit drying. Recently, innovative technologies such as ultrasound, pulsed electric field and high pressure may be used as a pretreatment or in combination with traditional drying technologies for process intensification. This could result in quality improvements of dried fruits and enhanced efficiency and capacity of the production process, with a positive impact on environmental and economic benefits.

The width and thickness of the analyzed kernels were small compared with the length, and bulk densities were also moderate. The yield point force values of the two hard varieties were 2.2 times higher than the values of the soft variety, at a moisture content of 0.136 kg kg(-1) for Simonida, 0.133 kg kg(-1) for Dragana and 0.141 kg kg(-1) for NS 40S.

The moisture adsorption isotherms of quince were determined at four temperatures 15, 30, 45, and 60 C over a range of water activity from 0.110 to 0.920 using the standard static gravimetric method. The experimental data were fitted with generated three parameter sorption isotherm models on Mitrevski et al., and the referent Anderson model known in the scientific and engineering literature as Guggenheim-Anderson-de Boer model. In order to find which models give the best results, large number of numerical experiments was performed. After that, several statistical criteria for estimation and selection of the best sorption isotherm model was used. The performed statistical analysis shows that the generated three parameter model M11 gave the best fit to the sorption data of quince than the referent three parameter Anderson model.