Quality of second season soybean submitted to drying and storage

Abstract

Drying agricultural products reduces the moisture content to suitable levels for storage, in order to maintain the product quality. However, special care with the temperatures applied in the process is important for the integrity and longevity of the material. The present study aimed at determining the immediate and latent effect of air-drying temperatures on the quality of soybean produced as a second season crop. The grains were collected at the R8 stage, close to the physiological maturity, with moisture content of approximately 23 % (w.b.), submitted to drying temperatures of 40 ºC, 50 ºC, 60 ºC, 70 ºC and 80 ºC, up to a moisture content of 12.5 ± 0.7 % (w.b.), and then stored under non-controlled humidity and temperature for 180 days. Thereafter, quality was assessed every 45 days by determining the dry matter loss, color and crude protein and lipid contents, as well as the acidity and peroxide indices of the crude oil extracted. Based on the results obtained, it was concluded that the increase in the air-drying temperature affects the soybean quality and crude oil extracted, being this effect enhanced with the storage time; the soybean and crude oil quality decline with an increase in the air-drying temperature and storage time; the air temperature of 40 ºC has the least effect on the quality of soybean grains and crude oil extracted.

<b>Yield and acidity indices of sunflower and soybean oils in function of grain drying and storage

“…Similar results were observed by Hartmann Filho et al (2016), who studied the effects of five drying temperatures on soybeans (in ambient air at 40, 60, 80, and 100°C) when the soybean oil yields with drying temperatures below 40°C were significant; however, this value was more visible following a storage period of more than eight months. When evaluating the effect of the temperature on grain drying (20-25, 35-40, 55-60, and 75-80ºC), Hemis et al (2016) also found no statistically significant difference in an immediate effect of the drying process.…”

Castor Beans Quality Subjected to Different Storage Temperatures and Periods

“…This damage might have contributed to lixiviation of the solubles, which are essential for the preservation of the quality of the produce and, consequently, its storability. With the deterioration of cellular integrity, lixiviation of solubles occurs because the cellular membranes no longer efficiently function as a selective barrier at the start of absorption, and thus resulted in higher electrical conductivity values in the solution (Dias et al, 2016;Hartmann Filho et al, 2016). Deterioration often occurs when the product is stored under extreme conditions, such as storage for long periods at high temperatures because membrane integrity is gradually deteriored (Bezerra et al, 2015).…”

“…The degree of preservation of the raw material can determine the properties of the by-products. In addition, the quality of the crude oil can be used as a parameter for evaluating the degree of preservation of the raw material because characteristics such as the free fatty acid content indicates the stage of deterioration of the raw material (Hartmann Filho et al, 2016).…”

“…In this context, research advancements have improved the production and maintenance of castor bean, which in turn determine the market value and commercial viability of this crop (Negedu et al, 2013;Silva et al, 2013;David et al, 2014;Santoso et al, 2015). With the storage of the product, in addition to its qualitative maintenance, a better time for commercialization can be achieved due to the capacity to storage the material and wait for its most attractive price (Hartmann Filho et al, 2016). However, in Brazil, given the difficult interaction between the field and the commercial sector, generally, the static capacity becomes insufficient to meet the production and, a series of problems appear, compromising both market range and commercialization value (Nascimento et al, 2016).…”

“…With respect to storage practices, storage temperature and storage period, which are the most important variables; storage temperature can affect product quality during the storage period, while the storage period can accentuate product deterioration (Zonta et al, 2014;Polat, 2015;Dias et al, 2016). In this context, product deterioration involves dry matter losses, changes in color, and poor quality of by-products such as crude oil, due, mainly, to the lipidic deterioration, wich have the ability to elevate some undesirable characteristics undesirable to the oil, like the acidity and peroxide content (Del Campo et al 2014;Paraginski et al 2015;Hartmann Filho et al, 2016).…”