Efeito da temperatura de secagem na qualidade de grãos de aveia branca

Oliveira, Leandro da Conceição; Gutkoski, Luiz Carlos; Elias, M. C.; Mazzutti, Simone; Aosani, Elvio; Rocha, Jeferson Cunha da

doi:10.1590/s1413-70542010000200007

Cited by 10 publications

(12 citation statements)

References 5 publications

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“…These results agree with those obtained by Eichelberger & Portella (2003) and Oliveira et al (2010), which studied the drying of corn and oat grains. They found that increasing the drying temperature resulted in the reduction of the 1,000-seed weight and hectoliter weight of the grains.…”

Section: Resultssupporting

confidence: 93%

“…Some studies have addressed the effects of drying temperature on the physical and physiological quality of oat seeds, adzuki bean and sorghum (Oliveira et al 2010, Ullmann et al 2015. In relation to beans, Afonso Júnior & Corrêa (2000) and Faroni et al (2006) studied the effects of different drying temperatures on the physical and physiological quality of seeds and bean grains, respectively, harvested with different moisture contents.…”

Section: Palavras-chavementioning

confidence: 99%

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Moisture content at harvest and drying temperature on bean seed quality

Scariot

Tiburski

Júnior

et al. 2017

Pesqui. Agropecu. Trop.

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The physical quality and physiological performance of seeds may be influenced by numerous factors, including the moisture content at harvest and drying temperature. This study aimed at evaluating the physical quality and physiological performance of black bean seeds (BRS Campeiro cultivar), depending on the moisture content at harvest and drying air temperature. The experiment was conducted under a completely randomized design, in a 3 x 5 (moisture content at harvest x drying air temperature) factorial arrangement, with four replications. The samples were collected when the seeds reached the moisture contents of 35.2 %, 25.2 % and 16.6 %. After harvesting, the seeds were subjected to drying at temperatures of 30 ºC, 35 ºC, 40 ºC, 45 ºC and 50 ºC. The physical quality of the seeds was evaluated by determining the 1,000-seed weight and hectoliter weight. The physiological performance was evaluated by the germination speed index, germination first count, accelerated aging, dry matter, seedling shoot and root length and electrical conductivity. The increase in the drying temperature, regardless of the moisture content at harvest, reduces the physical quality and physiological performance of the seeds. When subjected to drying temperatures lower than 40 ºC, the seeds obtained from the earliest harvests show a better physical quality and physiological performance.

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Section: Resultssupporting

confidence: 93%

Section: Palavras-chavementioning

confidence: 99%

Moisture content at harvest and drying temperature on bean seed quality

Scariot

Tiburski

Júnior

et al. 2017

Pesqui. Agropecu. Trop.

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“…ISSN 2166-0379 2020 There was no direct relationship between the protein content and the drying conditions used, which also did not influence the lipid content. Similar behavior was reported by Oliveira et al (2010) for white oat grains submitted to drying at different temperatures (50, 75 and 100 °C), with no significant statistical changes in the lipid content found.…”

Section: Characterization Of the In Nature And Germinated Jackfruit Ssupporting

confidence: 87%

Germination Impact in the Nutrition and Technological Properties of Jackfruit Seeds

Leite

Queiroz

Figueirêdo

et al. 2020

JAS

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The objective of this study was the production of flour from germinated jackfruit seeds. The seeds were germinated and dried at temperatures of 55, 65 and 75 °C under air drying speed of 1.0 and 1.3 m s-1. Afterward, the seeds were grounded in order to obtain the flour and characterized for chemical, physical and technological properties. It was observed that the germination increased the moisture content, proteins, and fibers; decreased the content of lipids, reducing sugars, tannins and phenolic compounds of the seeds. After dried, the flour moisture content decreased and the proteins and reducing sugars were concentrated. The flours showed good results for solubility, water, oil absorption capacity, and emulsifying properties. The moisture adsorption isotherms of the flours were classified as Type II and the GAB model was the best fit to the experimental data.

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“…The use of high temperatures in drying can compromise the physical and chemical characteristics of grains, causing oil darkening, protein denaturation and starch gelatinization. Evaluating starch content in white oat with drying temperature of 25, 50, 75 and 100 ºC, it was found a reduction in starch content with increased drying temperature (OLIVEIRA et al, 2010). The reduction of starch and soluble dietary fiber can be explained by the use of high temperatures that lead to the complexation of these compounds (GUTKOSKI et al, 2000;LAMMENS et al, 2012;BROWN et al, 2013).…”

Section: Resultsmentioning

confidence: 99%

Drying and storage of corn grains for ethanol production in Brazil

et al. 2016

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ABSTRACT:The aim of the present research was to evaluate the effects of drying air temperature and storage conditions used in Brazil on the quality of corn grains (Zea mays L.) for ethanol production. The experiment was set up in a completely randomized design in a (3x2x2) factorial arrangement (drying air temperatures of 80, 100 and 120 ºC vs. ambient storage conditions of 23 ºC / 60% RH and cooled to 10 ºC / 40% RH vs. storage time of zero and six months). The corn grains were harvested with a water content of 18.0% (w.b.). Then, they were dried in a convection/forced-air oven at different temperatures, until water content reached 12% (w.b.). After that, the grains were stored. It was concluded that the increase in drying air temperature reduced lipid content and starch percentage, decreasing ethanol yield to 38.74 L ton -1 of grains. Storage under refrigeration at 10 °C was favorable for the maintenance of lipid levels (+2%), starch percentage (6%) and ethanol yield (33 L ton -1 of grains). Thus, considering production conditions and weather in Brazil, grains should be dried at air temperatures up to 80 °C, and storage must be performed under refrigerated air up to 10 °C for quality assurance of maize grains in the dry season and, therefore, increased ethanol production in the industry.

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Efeito da temperatura de secagem na qualidade de grãos de aveia branca

Cited by 10 publications

References 5 publications

Moisture content at harvest and drying temperature on bean seed quality

Moisture content at harvest and drying temperature on bean seed quality

Germination Impact in the Nutrition and Technological Properties of Jackfruit Seeds

Drying and storage of corn grains for ethanol production in Brazil

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