Author: Leobigildo Cordova
Publisher:
ISBN:
Category : Soybean
Languages : en
Pages : 196

Get Book Here

Book Description

Author: Ayushi Anand
Publisher:
ISBN:
Category :
Languages : en
Pages :

Get Book Here

Book Description
"Every year one-third of the food produced worth the US $1 trillion gets spoiled during post-harvest operations. The world population is expected to be to 9.1 billion by the end of 2050 and approximately 70% extra food production is required for maintaining food security. Most of this population rise is expected to be in developing countries which are already facing an issue of food hunger and insecurity.Drying is already an energy extensive process in the industry and in the case of seed grade grain drying, the energy requirement is even higher because of the low drying rate requirement employed worldwide. Microwave drying has evolved in the last two decades and the application of it can be seen in many food industries. However, in the seed industry, the application of novel techniques are not that popular, and the literature doesn’t report sufficient studies on it. In this study, microwave-assisted air drying, fluidized drying, and microwave-assisted fluidized bed of soybean seeds were carried out at the laboratory scale and the viability, vigor and the seed coat quality was studied post drying. In microwave-assisted air drying, thin layer drying at an air temperature (30, 40 and 50°C) and microwave power density (0, 0.5 and 1 W/g) were carried out using face-centered response surface methodology. A 0 W/g microwave power density was studied to highlight the comparison between air and microwave drying. The results showed that drying kinetics was improved by the incorporation of the microwaves with an increase in drying rate, shown by drying rate constant and moisture diffusivity. Also, the drying time was significantly reduced during the microwave-assisted air drying. However, the viability and the vigor of the seeds were damaged during microwave-assisted air drying. The cracking percentage was low, but the fissure percentage was high when the microwave was incorporated. This depicts that the incorporation of microwave in the thin layer drying of soybean is not capable of producing seed grade soybean. Moreover, fluidized bed drying of soybean seeds was carried out at different air temperatures (30, 40 and 50 °C) and air velocity (1, 4 and 7 m/s) with a bed depth of 30 to 32 mm. Air velocity of 1m/s was employed to study the comparison between fixed and fluidized bed. The results showed that fluidization at low velocity improved the drying kinetics with a relatively low negative influence and an increase in air temperature had more influence on drying kinetics. The seeds dried in fluidized bed drying had germination percentage greater than 77% with a reduction in seed vigor. More than 60% of the seeds had a damaged seed coat and the seed coat hardness. In addition to this, microwaves were employed in the fluidized bed drying of soybean seeds and the drying kinetics was further improved as compared with fluidized bed drying. Also, seeds dried in microwave-assisted fluidized bed drying were able to germinate with reduced vigor to the fresh seeds. In microwave fluidized bed drying almost all the seeds had damaged seed coat and the hardness of the seed coat was decreased as compared to fluidized bed drying. The fluidized bed drying technique combined with a microwave can solve the problem of non-homogeneity in bed and low drying rates in the seed drying. However, seed coat damage is a problem which requires attention in adapting these drying techniques as it could lead to spoilage and loss of viability in the seeds during storage"--

Author:
Publisher:
ISBN:
Category :
Languages : pt-BR
Pages :

Get Book Here

Book Description
Durante o desenvolvimento e secagem, vários mecanismos de proteção atuam na manutenção da qualidade fisiológica de sementes. Estudos de tolerância à dessecação vem sendo objeto de estudo para o entendimento dos eventos associados com a maturação de sementes ortodoxas, como a soja. Dentre os diversos mecanismos atuantes na tolerância a dessecação, a atividade de proteínas resistentes ao calor, associada com açúcares não redutores e sistemas enzimáticos neutralizadores de radicais livres têm recebido uma atenção especial no meio científico. A manutenção da integridade de membranas celulares talvez seja a principal função destes mecanismos, sendo o seu estudo indicativo da efetividade da proteção promovida por estes. Nesse trabalho foi estudada a qualidade fisiológica, bioquímica e ultra-estrutrural durante o desenvolvimento e secagem de sementes de soja. Avaliou-se a qualidade fisiológica por meio de testes de germinação, emergência em condições controladas, teste de frio e condutividade elétrica. Para as avaliações bioquímicas estudou-se a atividade de proteínas resistentes ao calor, álcool desidrogenase (ADH), malato desidrogenase (MDH), superóxido dismutase (SOD) e catalase (CAT). As avaliações de ultra-estrutura foram feitas por meio de microscopia eletrônica de varredura (MEV). Concluiu-se que A síntese de proteínas resistentes ao calor é induzida pela diminuição no conteúdo de água das sementes, seja naturalmente ou artificialmente, a partir de 60% de umidade. A síntese de proteínas resistentes ao calor está diretamente relacionada com a qualidade fisiológica das sementes de soja. A SOD é ativa durante o desenvolvimento e a secagem de soja. A catalase só é efetiva após o ponto de maturidade fisiológica em sementes de soja. A atividade da MDH é constante durante a secagem de sementes de soja, porém, a atividade da ADH é intensificada. A semente de soja torna-se tolerante à dessecação quando possui em torno de 30% de teor de água. A secagem em sementes de soja com teor de água acima de 30%, provoca danos de membrana que diminuem a qualidade fisiológica das sementes. Os maiores valores de germinação em sementes de soja são alcançados quando estas atingem cerca de 30% de grau de umidade. Os maiores valores de vigor em sementes de soja são alcançados quando estas atingem cerca de 40% de grau de umidade no campo.

Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 850

Get Book Here

Book Description
Sept.-Oct. issue includes list of theses and dissertations for U.S. and Canadian graduate degrees granted in crop science, soil science, and agronomic science during the previous academic year.

Author:
Publisher:
ISBN:
Category : Plant physiology
Languages : en
Pages : 432

Get Book Here

Book Description

Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 604

Get Book Here

Book Description

Author: Roberto Benech-Arnold
Publisher: CRC Press
ISBN: 1482277948
Category : Science
Languages : en
Pages : 501

Get Book Here

Book Description
The latest findings in seed physiologydiscussed as they relate to agricultural problems! Presenting the latest findings in the area of seed physiology as well as the practical applications of that knowledge in the field, the Handbook of Seed Physiology: Applications to Agriculture provides a comprehensive view of seed biology and it

Author: Stanislaw Pabis
Publisher: John Wiley & Sons
ISBN: 9780471573876
Category : Science
Languages : en
Pages : 340

Get Book Here

Book Description
Drying grain is necessary for proper storage, handling and processing; the methods used for drying grain have an important influence on quality and the overall economics of the process. This book provides all the tools needed for effective grain drying, inculding mathematical theory, tabulated data on the physical and thermal properties of grains, and more.

Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1732

Get Book Here

Book Description

Author: Jack R. Mauney
Publisher:
ISBN:
Category : Cotton
Languages : en
Pages : 840

Get Book Here

Book Description