Abstract
Maize is harvested after reaching maturity when its moisture content generally ranges from 30 % to 34 %, while the optimum moisture for storage is around 14-15 %. This moisture is usually achieved by thermal drying. Apart from initial moisture, the total drying time is affected by the temperature of the drying environment, atmospheric conditions and properties of the dried material. The present paper provides a description of the process of moisture loss and subsequent drying rate of grain maize from various growers. Obtained results are processed in a tabular and graphical form. After 30 minutes of drying, all the maize samples (10 samples two times in total) reached a moisture of 14 % and less, whereas 6 samples already after 20 minutes of drying. The rate of moisture loss was proportional to the initial moisture content. The drying of grain maize is considered one stage of the technological procedure in post-harvest treatment. Moreover, it is an essential preventive measure for wet harvest. Contemporary technologies of maize drying in modern dryers favourably influence the energy consumption in the process while maintaining the qualitative parameters of the dried material.