PROCESS FOR DEHYDRATING WHOLE GRAINS OF ZEA MAYS L., BY FREEZE-DRYING

Abstract

Process for dehydrating whole grains of Zea mays L. (maize), comprising: providing whole nixtamalized and cleaned maize grains; cooking the maize grains in 4 parts water to 1 part maize grains, at 94°C, for a period of time from 210 to 300 min; rinsing the cooked maize grains with clean water; freezing the whole, cooked maize grains from -30 to -40°C for 10 to 12 h; applying a vacuum to the maize grains, maintaining the frozen state from -28 to -33°C at a pressure of less than 80 Pa, for 1 to 2 h; dehydrating the maize grains, maintaining the frozen state from -28 to -33°C, at a pressure of 23 to 26 Pa, for 10 to 14 h; and continue dehydrating the corn kernels by increasing the temperature from 48 to 53ºC, at 23 to 26 Pa of pressure, for 2 to 4 h.