EFFECT OF GAMMA IRRADIATION ON DRYING CHARACTERISTIC AND QUALITY OF WHEAT

Wheat, pretreated by 60Co gamma irradiation, was dried by hot air with irradiation dosage 03 kGy, drying temperature 4060C, and initial moisture contents 1925% (d.b.). The drying time, average dehydration rate, wet gluten content (WGC), moisture content of wet gluten (MCWG) and titratable acidity (TA) were evaluated based on a quadratic rotation-orthogonal composite experimental design with three variables (at five levels). The drying time, average dehydration rate, WGC, MCWG and TA were sensitive to irradiation dosage, drying temperature and initial moisture content. Irradiation dosage is the most dominating factor on the quality of wheat flour (WGC, MCWG and TA); drying temperature is the most dominating factor on drying characteristics (drying time and average dehydration rate). Irradiation dosage had a significant effect on drying time, WGC, MCWG, average dehydration rate and TA.