Potential physiological seed Clitoria fairchildiana howard in time function and drying temperature

Alves, Magnólia Martins; Alves, Edna Ursulino; Silva, Rosemere dos Santos; Santos-Moura, Sueli da Silva; Neto, Antônio Pereira dos Anjos; Rodrigues, Caroline Marques

doi:10.14393/bj-v31n6a2015-29641

Cited by 2 publications

(1 citation statement)

References 7 publications

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“…The temperature of 40ºC took around 26 hours to dry the grains, providing a slow drying. According to Alves et al (2015), the most durable drying process carried out with low temperatures, shakes the integrity of the grains less. This temperature is traditionally used for seed drying, as it preserves the quality and vigor of the product (CARDOSO et al, 2015).…”

Section: Development and Its Applications In Scientific Knowledgementioning

confidence: 99%

Variations in the physical properties of soybeans during the drying process and changes in the classification of soybeans stored with different temperatures and evaluation methodologies

Cãndido¹,

Taveira²,

Costa³

et al. 2023

Development and Its Applications in Scientific Knowledge

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The objective of this study was to evaluate the effect of drying at different temperatures on the physical properties of the grains; water content, volumetric contraction, the weight of thousand grains, apparent specific mass, length, width, thickness, circularity, sphericity, and comparison of methodologies of soybeans. To evaluate the physical properties, the soybean grain samples with an initial water content of 19.06% b.u. were subjected to the effects of drying air temperatures heated to 40ºC, 55ºC, 70ºC, and 85ºC. The samples were dried in a conventional natural convection oven until reaching 19% water contents, 17%, 15%, 13%, and 11% b.u. Subsequently, the drying curve of soybeans dried under different temperatures was characterized and the physical properties of an apparent specific mass, the weight of one thousand grains, and volumetric contraction were analyzed. It was noted that the increase in temperature affected the three-dimensional axes of the grains, causing them to lose water to the drying air. However, when these grains are dried at high temperatures spending less time, their characteristics are modified. The weight of the grains and the apparent specific mass decreased with increasing temperature during drying. The circularity, sphericity, and unit volume decreased with the increase in temperature during drying, therefore, it is not possible to use the new proposal of digital methodology instead of manual measurement, since the correlation between the two methodologies is close to zero. For the conditions under which the experiment was carried out, it can be concluded that with the increase in the temperature of the drying air, the grains dry faster, and yet the physical dimensions are more preserved, not being intensely reduced throughout the process.

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Section: Development and Its Applications In Scientific Knowledgementioning

confidence: 99%

Variations in the physical properties of soybeans during the drying process and changes in the classification of soybeans stored with different temperatures and evaluation methodologies

Cãndido¹,

Taveira²,

Costa³

et al. 2023

Development and Its Applications in Scientific Knowledge

View full text Add to dashboard Cite

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Oil composition and physiological quality of niger seeds after drying

et al. 2020

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With the depletion of fossil fuel resources accelerating the search for renewable energy sources, studies on agricultural products containing a significant amount of oil in their compositions have intensified. The objective of this work was to investigate the fatty acid profile and the physiological quality of the oil extracted from niger seeds dried at different temperatures. The seeds were dried at 40, 50, 60, and 70°C, until their moisture content reached 8.5 ± 1% (wet basis). The physiological properties of niger seeds were determined by assessing their germination, germination speed index, mean germination time, cold test, accelerated aging with a saturated solution, emergence percentage, and emergence speed index. The quality of the oil was evaluated using gas chromatography, based on the fatty acid profile. We concluded that drying air temperatures of 40 and 50°C did not compromise the physiological quality of niger seeds. However, the 70°C drying temperature seriously impaired seed quality. The drying temperatures that were used in this study did not substantially alter the fatty acid profile of niger oil.

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Potential physiological seed Clitoria fairchildiana howard in time function and drying temperature

Cited by 2 publications

References 7 publications

Variations in the physical properties of soybeans during the drying process and changes in the classification of soybeans stored with different temperatures and evaluation methodologies

Variations in the physical properties of soybeans during the drying process and changes in the classification of soybeans stored with different temperatures and evaluation methodologies

Oil composition and physiological quality of niger seeds after drying

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