Efeitos da temperatura e umidade durante o armazenamento semi-hermético sobre parâmetros de avaliação da qualidade dos grãos e do óleo de soja

Ziegler, Valmor; Marini, Leonor João; Ferreira, Cristiano Dietrich; Bertinetti, Ismael Aldrighi; Silva, Wagner Schellin Vieira da; Göebel, Jorge Tiago Schwanz; Oliveira, Maurício de; Elias, M. C.

doi:10.5433/1679-0359.2016v37n1p131

Cited by 24 publications

(6 citation statements)

References 35 publications

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“…It is found that the parameter a* was not influenced by the storage period (p> 0.05), so that the mean values were positive, indicating that the grains presented a greater presence of green color (Figure 6), which was demonstrated in the 3, since parameter a* varies from red to green on a scale from (+60) to (-60). These effects that Ziegler (2014) observed in his experiment, stating that the relative humidity influences more than the temperature for maintaining the color in storage.…”

Section: Resultsmentioning

confidence: 70%

Quality of soy bean grain stored in bag silo

Pinto¹,

Dias²,

Hoscher³

et al. 2021

Reveng

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Because of the rise in the use of bag silo in the last harvests due to the lack of static capacity in Brazil, the storage of grain in type of structure is currently seen as a solution to our storage deficit. Thus, the importance of maintaining the quality of grains for commercialization in these systems is considered. The objective of this experiment was to evaluate the quality of soybean grain stored in a silo bag, in the region of Dourados, State of Mato Grosso do Sul, Brazilian Central-West. The experiment was carried out in a cooperative, where soybean grain stored in silo bag are collected. The product had been received, processed at the end of the summer harvest and previously stored in metallic silos, and then transferred to the silo bags upon reception of the winter harvest. Thus, soybeans with an average water content of 11% w.b. were packed in bags composed of high-density polyethylene and hermetically sealed over a total period of 125 days, with collections of data on temperature and air relative humidity and grain sampling every 40 days. The collected samples were subjected to plant classification and analyses of water content, water activity, protein, lipids and color parameters were also performed. Na average rise of 5° C was observed in the temperature and 14% for air relative humidity which resulted in the of moldy and fermented grains after 125 days in the bags. The storage period factor was significant (p <0.05) in the variables of water content, color and oil. It was concluded that for soybeans the storage period in hermetic bags influences the quality of the grains and the internal environmental conditions in these structures are influenced by the convective microcurrents observed in the different positions inside the silo bag.

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Section: Resultsmentioning

confidence: 70%

Quality of soy bean grain stored in bag silo

Pinto¹,

Dias²,

Hoscher³

et al. 2021

Reveng

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show abstract

“…Essentially, the ideal grain moisture content for the commercialization and storage is between 13% and 15.5%, varying according to the agricultural product type and the storage conditions and time (Coradi et al, 2016; Martinez‐Feria et al, 2019). High moisture levels drastically affect the grain physicochemical and morphological properties, such as the acidity content and the extracted oil quality (Ziegler, Marini, et al, 2016). The soybean grain drying at high temperatures causes rupture in the grain structure, favoring fungi infection and increasing the conversion of important chemical elements into undesirable products (Ferreira et al, 2019; Ziegler, Vanier, et al, 2016).…”

Section: Drying Technologymentioning

confidence: 99%

Postharvest engineering: Effects of drying and storage operations on the quality of processed soybeans

Lima,

Rodrigues,

dos Santos

et al. 2023

J Food Process Engineering

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Sustainable production involves adapting processes and reducing losses in the post‐harvest, processing, and industrialization stages of soybean. Currently, the scientific literature has a range of studies that address post‐harvest losses and the technologies and procedures necessary to manage these processes. However, there is a knowledge gap about the approach to soybean and the entire production chain that involves it. This review established a detailed and comprehensive study of soybean post‐harvest processes, with a broad discussion on the performance of different techniques and technologies applied during the drying, storage, and processing dynamics of the soybean.Practical ApplicationsThe post‐harvest stages aim the conservation of the grains quality and the reduction of losses, constituting a link between the primary production sector, industry, and the consumer market, with important participation in the logistics of the production chain. In this review, the current scenario of post‐harvest and soybean processing was characterized, based on a survey of scientific studies that demonstrated the technological evolution in the area and the advances necessary to achieve maximum efficiency in the sector. The review conducted indicated the possibilities for further studies and decision‐making in research in post‐harvest and processing engineering and the updated adoption of control parameters applied to the industry.

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“…Nos grãos armazenados com teor de água de 12 e 14%, aos 180 dias não houve diferença significativa entre as três temperaturas estudadas. Os resultados estão de acordo com Ziegler (2014), que armazenou soja durante doze meses e verificou que altas umidades de grãos e altas temperaturas intensificam a redução do pH. Rehman et al (2002) armazenando grãos de milho em três condições de temperatura verificaram redução do pH dos grãos ao final dos seis meses de armazenamento nas temperaturas de 25 e 35ºC.…”

Section: Figura 1 -Efeitos Do Tempo De Armazenamento No Teor De áGua unclassified

Efeitos da temperatura e do teor de água na qualidade de grãos de canola durante o armazenamento

et al. 2021

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A canola apresenta elevado potencial de utilização no Brasil como alternativa para sistemasprodutivos de inverno. Dentre os fatores que afetam a qualidade de armazenamento da canola,a temperatura e a umidade dos grãos são os principais, pois estando inadequados aceleram asreações bioquímicas e metabólicas dos grãos que acarretam em perdas. Assim, considerandoa crescente produção de canola, o objetivo do trabalho foi determinar os efeitos da umidadedos grãos, temperatura e tempo de armazenamento seguras para manutenção da qualidade degrãos de canola armazenados. Os grãos foram armazenados por um período de 180 dias comos teores de água de 8, 10, 12 e 14% nas temperaturas de 7, 17 e 27°C, e foram avaliados osparâmetros de qualidade tecnológicos de grãos. Os resultados indicaram que as temperaturasde 17 e 27°C ocasionaram as maiores reduções de qualidade nos parâmetros avaliados dosgrãos armazenadas com 12 e 14% de umidade. A temperatura de 27°C ocasionou perdas dequalidade nas amostras armazenadas com 10% de umidade. Na temperatura de 7°C ocorreumelhor conservação das sementes nos teores de água de 8, 10 e 12% durante 180 dias dearmazenamento.

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Efeitos da temperatura e umidade durante o armazenamento semi-hermético sobre parâmetros de avaliação da qualidade dos grãos e do óleo de soja

Cited by 24 publications

References 35 publications

Quality of soy bean grain stored in bag silo

Quality of soy bean grain stored in bag silo

Postharvest engineering: Effects of drying and storage operations on the quality of processed soybeans

Efeitos da temperatura e do teor de água na qualidade de grãos de canola durante o armazenamento

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