In this work, the drying process optimization of maize (Zea mays) malt was carried out with the purpose of obtaining a commercial derivate of high value without reducing the enzyme activity present in alpha and beta - and attempting to add value to the maize culture. Models of drying curves were used to simulate the drying isotherms. A 2² full factorial planning was made, using time factors (5.18, 6, 8, 10 and 10.8 h) around the drying time to determine the humidity in food and the temperatures (54, 65 and 76 °C) close to the optimal temperature of the enzymes and the enzymatic activity in the malt as a solution. The model which most adjusted to the drying kinetic data was the Henderson and Henderson model and the average humidity taken from the malt was higher than 40%. The drying process optimization showed that drying should be done in the area which is close to 54 °C and the range of 5.18 at 6 h of processing time. The maize malt obtained has good enzymatic potential, thus it helps to add value to maize culture.
alpha and beta-amylases enzymes; maize (Zea mays) malt; drying; optimization
