With the mass production of the agricultural stage, recently, the wide application of corn dryer in the field of corn boring, the large amount of food demand to understand the type and difference of corn has undergone tremendous changes, these various aspects directly affect the post-baking grain The quality and benefits of the industry, people who pay attention to the grain dryer continue to understand and

The biggest change in demand is constantly changing.

Then more people need to effectively understand and change the type and identification of food. Usually, the corn we are concerned with can be classified into different ways according to different methods.

In the usual transactions, only corn is divided into two types, silty and colloidal. So for the production and users of the corn dryer, let's take a look at the silty corn gummy corn for a simple analysis.
From the appearance point of view, the shape of the horse-toothed shape is usually the type of powder, and the half-toothed and hard-grained shape is attributed to the gelatinous shape.

From the point of view of production, usually the corn dried in the northeast is mostly silty corn except for the central and western Liaoning. It is easily broken and has a white cross section. It is suitable for making suckling pigs. The granulation is not hard, and the powder is also felt. It is better, the crushing is simple, and the palatability is better. Hebei, Henan, Shandong, are basically colloidal corn. Hard texture

The grain is full and full and broken and granulated. Suitable for poultry. It is especially a chicken feed. Because the corn broiler needs corn, the broken grain is larger, basically it is broken four times, and the silty corn can not achieve this effect. Therefore, the multi-faceted use of corn dryers is our biggest face to face.

From the nutritional point of view, the content of colloidal corn starch is relatively low, and the amylopectin has a high specific gravity and high protein; the silty corn protein is lower, the starch content is of course higher, and the amylose has a higher specific gravity. The cornmeal rate of silty corn is high, and the cornmeal rate of colloidal corn is small.

The difference between colloid and powder is not absolutely absolute, and it is mainly related to the type and maturity of corn. Some species are colloidal, and some species are silty. However, if the maturity of the colloidal corn is not good, it is also silty; if the maturity of the silty corn is high, it can also become semi-colloid.

The use of different types of corn dryers for different corns has different effects and changes in different ways. Among them, we cut them and looked at them with both eyes. The yellow-yellow local is some gelatin. The white area of ​​the center is powdery, the higher the maturity, the less the powder. Take a corn kernel

In the sun, some of the gums are clear, and the locals are not clear. No matter how much we improve the characteristics of these early categories, we find the way to change the simple changes, which is the biggest advantage of our largest corn dryer.