Physical properties of beans of the BRSMG majestoso cultivar during drying

Abstract

Beans are the main source of protein of plant origin in the Brazilian diet, they also contain phenolic compounds, antioxidants, iron, fibers and vitamins. The BRSMG Majestoso cultivar belongs to the commercial group of carioca beans, displays high productivity, excellent health and a 90-day cycle, has high yield and is resistant to disease. The study of physical properties enables the prediction of agricultural products behavior relative to responses of physical and chemical treatments, in order to allow the maintenance of quality and safety of processed foods. The aim of the present study was to evaluate the effect of drying on the physical characteristics of beans of the BRSMG Majestoso cultivar. Beans with an initial moisture content of approximately 0.2660 d.b. (dry basis) were used, and dried at 40ºC. The following physical characteristics were determined: bulk density, unit density, intergranular porosity, 1000-grain weight, sphericity, circularity, geometric diameter, unit volume, projected area, surface area and the surface to volume ratio. Based on the results, a reduction in the moisture content of the beans promotes an increase in bulk density, unit density, porosity, sphericity, circularity and the surface to volume ratio. Conversely, the 1000-grain weight, geometric diameter, unit volume, projected area and surface area decreased as the moisture content of the beans was reduced.

Effect of drying air temperature on the physical properties of macauba kernels (Acrocomia aculeata)

“…Sphericity expresses the characteristic shape of a given solid in relation to a sphere, indicating the degree of approximity of the product to a sphere, while roundness expresses the characteristic shape of a given solid in relation to a circle (PAIXÃO et al, 2020). Figure 2 shows the response surface constructed from the model obtained for the sphericity of the macauba kernel.…”

“…Figure 4 shows that the experimental values for the projected area (Figure 4A) and surface area (Figure 4B) of the macauba kernels decreased linearly with decreasing moisture and with increasing drying temperature. The reduction in the projected and surface areas of agricultural products due to the decrease in moisture is related to the reduction in volume during the drying process (PAIXÃO et al, 2020).…”