Performance of different drying methods and their effects on the physiological quality of grain sorghum seeds (S. bicolor (L.) Moench)

Abstract

This experiment viewed to evaluate the physiological quality of grain sorghum seeds as well as to determine the respective drying curve of each of three drying methods. The seeds harvested at 18.9%, 18.1%, and 18.2% of moisture content were submitted to the following drying methods : a) under natural conditions, b) an intermittent dryer in which the combustion of firewood was the source of caloric energy, and c) a stationary dryer in which the source of caloric energy was the burning of liquefied petroleum gas. The experimental design was a completely randomized one with 25 repetitions of one hundred seeds each. The water contents and weight of one thousand seeds were evaluated. Seeds physiological quality was evaluated by germination and vigor tests. Seed drying rates were of 0.11, 1.25, and 0.55 percent points per hour (pph -1) for the natural, intermittent and stationary drying methods, respectively. The intermittent treatment permits the highest loss of water in the shortest period of time, and germination and vigor remaining unchanged.

Performance of different drying methods and their effects on the chemical quality attributes of raw cocoa material

“…Generally, the pH of fermented beans falls within the values reported for most dried cocoa beans. Indeed these results were not significantly different ( P < 0.05) from the pH values of both best fermented beans sourced from West Africa which is around 5.5 (Franke et al. , 2008) and the standard Malaysian estate beans, which is about 4.4–4.7 (Nazaruddin et al.…”

“…The sun-dried beans pH ranged from 4.5 to 5.5, while for the oven-and mixed-dried beans registered pH was comprised between 3.8 and 5.2. The differences may be explained by several factors such as exposure times to drying air, drying air temperature, relative humidity in the drying site, nature of drying air flow and the speed with which moisture migrated from the inner cocoa beans structures to their surface as previously indicated by Franke et al (2008). Indeed artificial and mixed drying processes are faster with little time needed for the cocoa beans to have their moisture reduced from about 60% to around 8% than the natural drying process.…”

Determinação das curvas de secagem das sementes de andiroba em secador solar

“…A exemplo das sementes de crambe secadas na planta reduziu o teor de água de 19,9 para 11,6% após 144 h, mas à sombra sofreram uma redução de 15,8 a 5,6% após 113 h e em terreiro a redução foi de 15,3 a 7,6% em 98 h (Oliva, 2010). Sementes de sorgo secadas em terreiro tiveram o conteúdo de água reduzido de 18,9 para 12,58% após 56 h (Franke et al, 2008). Em relação aos coeficientes de determinação (R 2 ) observouse que somente os modelos Newton e Thompson et al (1968) apresentaram valores inferiores a 99% para as duas espécies de andiroba testadas (Tabela 3).…”

Effectiveness of Fungal Disinfectants under Various Seed Drying Treatments on Physiological Seed, Quality and Field Performance of Wheat Seedlings

“…The efficiency of drying curves might be more widely related to the method itself and to the effect of weather conditions, which may have influenced the fact that bound water remains for longer times inside the seed, which in turn produces gases, vapor in the intergranular space and takes up reserves of energy and rather affects seed germination and vigor (Maia, 1995;Franke et al, 2008). In addition, the direct effects caused by drying process included assimilation of cotyledon reserves on the embryonic axis, their implications for storage and increasing accuracy of physiological potential of seeds at different periods (Hartmann Filho et al, 2016).…”