Effects of graphene irradiation plates and infrared temperature on the physiochemical, morphological, structural, and pasting properties of corn flour

In this study, corn grains were dried using a graphene far-infrared dryer and a conventional hot air dryer at three different infrared temperatures of 40, 50, and 60 degrees C. The aim was to evaluate the changes in various properties of corn flour that occur after drying. The gFIR experiment demonstrated that the drying temperature of 40 degrees C did not affect the morphology or internal structure of the corn grains, resulting in enhanced thermal parameters, and a greater relative crystallinity of 36.39%. It was discovered that the total starch content decreased by 8.83% at 60 degrees C, along with increased protein content. The XRD showed that the gFIR experiment had a higher area of floury endosperm, while the HAD demonstrated a higher band in FTIR between 995, 1022, and 1047 cm(-1). Therefore, combining graphene irradiation plates and far-infrared drying could improve the properties of corn flour and enhance its food industry application.