FLASH DRYING IN RELATION TO HULLING OF SUNFLOWERS EED AND OATS

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Abstract
A laboratory flash drying unit with continuous feed is described. In tests on sunflowerseed and oats it was possible to lower the moisture content of the hulls several units per cent without appreciably changing the moisture content of the meats. The effect of this change in the moisture distribution between meats and hulls on hulling efficiencies was studied. It was found that flash drying gave a slightly lower percentage of seed hulled with a definite decrease in the percentage of meats broken. Furthermore, the damaged meats were not broken into as small pieces and hence separation of meats and hulls was facilitated.

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