Dynamics of the physical properties of soybean during storage under tropical condition

Gunathilake, D.M.C. Champathi; Bhat, Javiad Akther; Singh, I. S.; Kahandawala, K.A. Tharanga

doi:10.18805/lr-447

Cited by 4 publications

(5 citation statements)

References 15 publications

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“…Therefore, increasing the bulk density and actual density due to decreasing moisture content seems reasonable. Decreasing mass, increasing bulk density, or increasing true density under the effect of increasing storage duration was reported for date palm (Hazbavi, Khoshtaghaza, Mostaan, & Banakar, 2015), soybean (Gunathilake, Bhat, Singh, & Kahandawala, 2019), potato (Golmohammadi & Afkari‐Sayyah, 2013), and kiwi (Vahedi Torshizi et al, 2020).…”

Section: Resultsmentioning

confidence: 94%

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Physico‐mechanical properties of unripe grape berries relevant in the design of juicing machine

Mirzabe

Hajiahmad

2021

J Food Process Engineering

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To optimally design post-harvest handling and processing equipment for unripe green grape berries, it is necessary to determine the physical and mechanical properties of the product. In the current study, dimensional (by image processing), gravimetrical, frictional, and aerodynamic (by image processing) properties of unripe green grape berries affected by storage time (31 days in refrigerator) were investigated. Besides, rupture force, rupture energy, elasticity modulus, toughness, hardness, maximum compressive contact stress, Poisson's ratio (by image processing), and shear modulus in horizontal and vertical loading under different moisture content and loading rate levels were measured. Moreover, to model loading and stress-relaxation behavior of bulk berries, berries were poured into cylinder and compressed. Effects of cylinder diameter, loading rate, the height of layers, and number of layers on loading and stress-relaxation behavior were investigated. During storage, as the moisture content decreased from 94.57 to 83.88% (w.b.), dimensions and mass of the berries decreased while bulk density and true density increased. With decreasing the moisture, friction angles on galvanized, iron, and rubber were ranged from 22.43 to 26.73 , from 25.38 to 28.53 , and from 29.7 to 34.2 , respectively. Filling angle of repose ranged from 13.44 to 17.65 and emptying angle of repose ranged from 13.95 to 18.33 . In the mentioned moisture range, terminal velocity increased from 0.202 to 0.275 m s À1 , and drag coefficient increased from 0.180 to 0.272. Reducing moisture content and increasing rupture energy of the fruits during storage indicates that berries' juice should be extracted immediately after harvest. Practical ApplicationsUnripe grape berries with a sour taste can be processed into several sour sauce and verjuice products. Therefore, determining the physical properties of unripe grape berries is essential for the design of harvesting and post-harvesting equipment. The current work aims to determine unripe grape berries' physical and mechanical properties to recognize their relevance in physico-mechanical processing. Some of the necessary information for designing and manufacturing harvesting and post-harvesting machines is provided in this research. Thus, the results provided in the present study would contribute to improving juice extractors, sorters, separators, cleaners, storage structures, dryers, aeration equipment, conveyors, pneumatic elevators, and so forth, designed for the unripe grape berries.

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Section: Resultsmentioning

confidence: 94%

“…Singh, & Kahandawala, 2019), potato(Golmohammadi & Afkari- Sayyah, 2013), and kiwi(Vahedi Torshizi et al, 2020).T A B L E 2…”

mentioning

confidence: 99%

Physico‐mechanical properties of unripe grape berries relevant in the design of juicing machine

Mirzabe

Hajiahmad

2021

J Food Process Engineering

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“…Storage conditions generally include temperature, initial water content, and a w of soybean seeds along with the relative humidity of the storage area. The hardness and the “ b ” color values (negative value indicates blueness, whereas positive value indicates yellowness) of soybean seeds were found to increase significantly with storage time ( p < .05) (Gunathilake, Bhat, Singh, & Kahandawala, 2019). A detailed research was done to understand the effect of storage conditions on soybean seeds quality and its impact on soymilk and tofu‐making properties (Kong, Chang, Liu, & Wilson, 2008).…”

Section: Soybean Seedsmentioning

confidence: 99%

Tofu products: A review of their raw materials, processing conditions, and packaging

Regenstein

Teng

et al. 2020

Comp Rev Food Sci Food Safe

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Tofu is a traditional product made mainly from soybeans, which has become globally popular because of its inclusion in vegetarian, vegan, and hypocaloric diets. However, with both commercial production of tofu and scientific research, it remains a challenge to produce tofu with high quality, high nutrition, and excellent flavor. This is because tofu production involves multiple complicated steps, such as soybean selection, utilization of appropriate coagulants, and tofu packaging. To make high-quality tofu product, it is important to systematically understand critical factors that influence tofu quality. This article reviews the current research status of tofu production. The diversity of soybean seeds (the raw material), protein composition, structural properties, and nutritional values are reviewed. Then, selection of tofu coagulants is reviewed to provide insights on its role in tofu quality, where the focus is on the usage of mix coagulants and recent developments with new coagulants. Moreover, a comprehensive summary is provided on recent development in making high-fiber tofu using Okara (the major by-product during tofu production), which has a number of potential applications in the food industry. To help encourage automatic, environmental friendly, and high-efficient tofu production, new developments and applications in production technology, such as ultrasound and high-pressure process, are reviewed. Tofu packaging, including packaging materials and techniques, is evaluated as it has been found to have a positive impact on extending the shelf life and improving the quality of tofu products. Finally, the future research directions and potential areas for new developments are discussed.

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“…External factors such as drought typically increase the thickness or hardness of the seed coat, reduce its permeability, and thus reduce the germination rate. Soybean seed hardness has been shown to increase with storage time, whereas thousand-seed weight and water content decrease . Internal factors include genetic factors and the physiological structure of the seed itself; the latter is indispensable for the induction of seed hardness in soybean.…”

Section: Introductionmentioning

confidence: 99%

“…Soybean seed hardness has been shown to increase with storage time, whereas thousand-seed weight and water content decrease. 3 Internal factors include genetic factors and the physiological structure of the seed itself; the latter is indispensable for the induction of seed hardness in soybean. The soybean seed coat has the greatest effect on hardness: if the coat is permeable, the seed will absorb water and germinate immediately; otherwise, it may remain dormant for a long time.…”

Section: ■ Introductionmentioning

confidence: 99%

Meta-Analysis and Multiomics of a Chromosome Segment Substitution Line Reveal Candidate Genes Associated with Seed Hardness in Soybean

Wang,

Feng,

et al. 2023

J. Agric. Food Chem.

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Soybean seed hardness is a key trait that influences planting, nutritional quality, and postharvest processing, but its genetic and molecular mechanisms remain to be clarified. We used meta-analysis to detect 17 meta-quantitative trait locus (QTLs) for soybean seed hardness. We then identified a hard-seeded chromosome segment substitution line, R75, with fragments introduced from hard-seeded wild germplasm in four of the meta-QTL intervals. Observations of the seed coat ultrastructure revealed thicker palisade tissue in R75 than in its soft-seeded recurrent parent. Transcriptomics and proteomics of R75 and its recurrent parent revealed multiple candidate genes associated with seed hardness. Fifty-seven were located on homozygous introduced fragments, 26 in meta-QTL intervals, and one in both (Glyma.02G268600). Five initial candidates were selected for KASP marker development on the basis of their predicted functions and nonsynonymous SNPs. The selection efficiency of the markers was as high as 90% for nonhard lines and 43% for hard lines in the chromosome segment substitution line (CSSL) population.

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Dynamics of the physical properties of soybean during storage under tropical condition

Cited by 4 publications

References 15 publications

Physico‐mechanical properties of unripe grape berries relevant in the design of juicing machine

Physico‐mechanical properties of unripe grape berries relevant in the design of juicing machine

Tofu products: A review of their raw materials, processing conditions, and packaging

Meta-Analysis and Multiomics of a Chromosome Segment Substitution Line Reveal Candidate Genes Associated with Seed Hardness in Soybean

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