Morphometric alterations in soy bean during drying process

作者：Cabral de Oliveira Daniel Emanuel; Resende Osvaldo; de Souza Smaniotto Thais Adriana; Siqueira Valdiney Cambuy; Jose Neto Colemar Antonio

来源：Semina-Ciencias Agrarias, 2013, 34(3): 975-983.

DOI：10.5433/1679-0359.2013v34n3p975

• Physical properties
• moisture content
• geometric diameter

The study aimed to evaluate the drying curves and the effects of drying temperature on the volumetric shrinkage of the grain mass and geometric diameter of the soy bean M7211RR. Were used soy bean the cultivar M7211RR harvested in Santa Helena de Goias-GO, with an initial moisture content of approximately 0.30 d.b. (decimal dry basis) and dried to 0.13 (d.b.). The experiment was conducted at Laboratorio de Pos-Colheita de Produtos Vegetais of the Instituto Federal Goiano - Campus Rio Verde. During the drying process, the orthogonal axes (length, width and thickness) of soy beans were measured to determine the geometric diameter. To obtain the volumetric shrinkage, the soy bean was dried on trays and then placed in graduated cylinder and thus reducing the volume of product was monitored throughout the drying. Increasing the temperature of 50 degrees C to 90 degrees C decreases the drying time of 7.66 hours to 1.98 hours, streamlining the process for 3.87 times. The rate of shrinkage and the diameter geometric of soybean decreases during drying, and this effect is intensified with increasing temperature.

• 出版日期2013