Efeitos de processo de secagem e tempo de armazenamento na qualidade tecnológica de trigo

Abstract

RESUMONeste trabalho, objetivou-se estudar a influência dos processos de secagem estacionário e intermitente e do tempo de armazenamento na qualidade tecnológica de grãos de trigo, cultivar Embrapa 16 colhidos com teor de água de 15% e 19%. Grãos de trigo (Triticum aestivum L) foram produzidos em lavoura comercial da Granja Bretanhas, Cooperativa Arrozeira Extremo Sul, no município de Jaguarão, RS. O experimento foi conduzido em delineamento inteiramente casualizado, utilizando dois teores de água de colheita (15% e 19%), dois processos de secagem (estacionário e intermitente) e quatro tempos de armazenamento. A secagem foi realizada até o teor de água de 13% e os grãos acondicionados em embalagens de algodão, em sistema de armazenamento convencional pelo período de 12 meses. Nos tempos zero, 4, 8 e 12 meses foram realizadas as análises de teor de água, peso hectolitro, cinzas, lipídios, acidez graxa, número de queda e alveografia. Os parâmetros mais efetivos para avaliar o efeito dos processos de secagem de trigo intermitente e estacionário em função do tempo de armazenamento foram peso do hectolitro, lipídios e acidez graxa indicando melhor qualidade tecnológica na secagem realizada em secador intermitente. O trigo, cultivar Embrapa 16, colhido seco na planta apresentou qualidade tecnológica inferior e menor conservabilidade ao armazenamento do que o colhido de forma antecipada e seco em secador intermitente. Termos para indexação:Triticum aestivum, pós-colheita, número de queda, alveografia. ABSTRACTThe objective of this work was to investigate the influence of stationary and intermittent drying process was well as storage time on the technological quality of wheat, cultivar Embrapa 16 harvested at 15% and 19% moisture content. Wheat grains (Triticum aestivum L) were produced in a commercial plantation at Granja Bretanhas, Cooperativa Arrozeira Extremo Sul, in Jaguarão, RS. The experiment was carried out in a completely randomized design, using two harvest moisture contents (15% and 19%), two drying processes (stationary and intermittent) and 4 storage times. Drying was performed up to 13% moisture content and the grains were kept in cotton packets, at conventional storage system for 12 months. Moisture content, hectoliter weight, ash, fat, fatty acid, falling number and alveography were evaluated at zero, 4, 8 and 12 months. The results of hectoliter weight, fat, fatty acid, ash and falling number showed effective when evaluated the technological quality of wheat, cultivar Embrapa 16 harvested at 15% and 19% moisture content. Wheat harvest dry at the plant shows inferior technological quality and less conservability in storage as compared to preharvested wheat dried at intermittent dryer. INTRODUÇÃOA qualidade do grão de trigo pode ser definida como resultado da interação que a cultura sofre no campo, efeito das condições do solo, manejo da cultura, do cultivar, bem como das operações de colheita, armazenamento e moagem (Fleurat-Lessard, 2002;Edwards, 2004). Em condições inadequadas de secagem e armazenamen...

Physiological potential of peanut seeds submitted to drying and storage

“…In addition, the lower balance water content observed for the seeds, in comparison to the fruits, probably occurred due to the high hydrophobic potential of the seeds with a high oil content. Deliberali et al (2010) and Bessa et al (2015) also attributed the variation on the water content of the grains of Triticum aestivum and Crambe abyssinica, respectively, to the temperature and relative humidity variations when subjected to a conventional storage system. However, other factors in addition to the chemical composition of the grains and the environmental conditions are also highlighted by other authors as responsible for the variations on the water content of the product during storage, such as: the drying air temperature, the physical integrity and the sanitary condition of the seeds, in addition to genetic factors (Chen, 2000;Carneiro et al, 2005).…”

“…In turn, the aim of the latter is to stock the product in a safe manner up to its commercialization (Smaniotto et al, 2014). However, when conducted without the due care, both operations may lead to a reduction on the quality of the seeds; drying may immediately harm the harvested material, and storage may aggravate the damages caused by drying, affecting specially the storage potential of the product (Afonso Júnior and Corrêa, 2000;Ullmann et al, 2010;Menezes et al, 2012a;Menezes et al, 2012b;Oliva et al, 2012;Mutegi et al, 2013;Faria et al, 2014).…”

Kernel chemical composition and flour quality of wheat in response to nitrogen sources and doses

“…The test weight is a good predictor of quality potential that positively correlates with flour yield, being higher the higher the value obtained (Deliberali et al, 2010). Although the regression equation between flour yield and nitrogen doses was not significant, as shown in Figure 3B, a trend similar to the observed for test weight was also observed for flour yield, which yielded -2.19% less when applied the maximum nitrogen rate tested (120 kg ha -1 ), compared to the minimum rate (0 kg ha -1 ).…”

Physiological performance of wheat seeds as a function of moisture content at harvest and storage system1

“…Thus, the hermetic storage may conserve the seeds for a longer period of time, in comparison to the conventional storage, because it diminishes the gas exchanges between the seed mass and the external environment, thus reducing the respiratory rate, the attack of pests and, consequently, deterioration (Jonfia-Essien et al 2010). Moreover, the physical, physiological and sanitary status of seeds coming from the field may influence the quality of the storage, since degraded or deteriorated seeds, due to delay in harvest or other factors, result in a lower conservation capacity and higher quality losses over time (Deliberali et al 2010).…”