Comprehension of drying kinetics and stone milling process of chestnuts: a focus on moisture content, milling speed, and energy evaluation.

Background: Chestnut flour plays an important role in the production of bread, bakery products, and gluten-free foods. Most of the references in the literature focus on the drying process itself and not on the effects of the drying and milling processes. Moreover, the literature is lacking recommendations regarding optimal moisture content and milling speed, thus motivating the present study.