Mathematical modeling and multivariate analysis applied earliest soybean harvest associated drying and storage conditions and influences on physicochemical grain quality

AbstractAnticipating the harvest period of soybean crops can impact on the post-harvest processes. This study aimed to evaluate early soybean harvest associated drying and storage conditions on the physicochemical soybean quality using of mathematical modeling and multivariate analysis. The soybeans were harvested with a moisture content of 18 and 23% (d.b.) and subjected to drying in a continuous dryer at 80, 100, and 120 °C. The drying kinetics and volumetric shrinkage modeling were evaluated. Posteriorly, the soybean was stored at different packages and temperatures for 8 months to evaluate the physicochemical properties. After standardizing the variables, the data were submitted to cluster analysis. For this, we use Euclidean distance and Ward's hierarchical method. Then defining the groups, we constructed a graph containing the dispersion of the values of the variables and their respective Pearson correlations for each group. The mathematical models proved suitable to describe the drying kinetics. Besides, the effective diffusivity obtained was 4.9 × 10–10 m2 s−1 promoting a volumetric shrinkage of the grains and influencing the reduction of physicochemical quality. It was observed that soybean harvested at 23% moisture, dried at 80 °C, and stored at a temperature below 23 °C maintained its oil content (25.89%), crude protein (35.69%), and lipid acidity (5.54 mL). In addition, it is to note that these correlations' magnitude was substantially more remarkable for the treatments allocated to the G2 group. Furthermore, the electrical conductivity was negatively correlated with all the physicochemical variables evaluated. Besides this, the correlation between crude protein and oil yield was positive and of high magnitude, regardless of the group formed. In conclusion, the early harvest of soybeans reduced losses in the field and increased the grain flow on the storage units. The low-temperature drying and the use of packaging technology close to environmental temperatures conserved the grain quality.

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Drying Kinetics, Desorption Isotherms and Apparent Diffusivity of Sage Leaves

Defect and Diffusion Forum ◽

10.4028/www.scientific.net/ddf.406.173 ◽

2021 ◽

Vol 406 ◽

pp. 173-181

Author(s):

Bensebia Ouahida

Keyword(s):

Effective Diffusivity ◽

Isosteric Heat ◽

Moisture Diffusivity ◽

Storage Conditions ◽

Drying Kinetics ◽

Effect Of Temperature ◽

Medicinal And Aromatic Plants ◽

Oven Drying ◽

Kinetics Modelling ◽

Desorption Isotherms

The use of fresh herb is limited in the food and pharmaceutical industry thats why the dry form of the herb is the one commonly used. To save the quality of medicinal and aromatic plants it is very important to provide optimum drying and storage conditions. The aim of this study is to determine and model the drying kinetics of sage leaves. Initially the desorption isotherms are determined for different temperatures (30, 45 and 60°C). The drying experiments were carried out in a convection oven at the same temperature range. For the desorption isotherms and the drying kinetics various models reported in the literature were used and from the statistical view, the Yanniotis and Blahovec and the Fick models fit well the results of desorption isotherms and the oven drying, respectively. The net isosteric heat of desorption of the sage leaves ranged from 6.86 to 63.45 kJ/mol. The total time of oven drying reduced substantially with an increase of the drying temperature. Effective moisture diffusivity values ranged from 1.1x10-12 to 3.7x10-12 m2/s and significantly affected by temperature. An Arrhenius relation with an activation energy value of 66.87 kJ/mol expressed effect of temperature on the diffusivity. Keywords: Desorption isotherms, Drying kinetics, Modelling, Effective diffusivity, Sage leaves

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MATHEMATICAL MODELING OF ORANGE SEED DRYING KINETICS

Ciência e Agrotecnologia ◽

10.1590/s1413-70542015000300011 ◽

2015 ◽

Vol 39 (3) ◽

pp. 291-300 ◽

Cited By ~ 13

Author(s):

Daniele Penteado Rosa ◽

Denis Cantú-Lozano ◽

Guadalupe Luna-Solano ◽

Tiago Carregari Polachini ◽

Javier Telis-Romero

Keyword(s):

Mathematical Modeling ◽

Thin Layer ◽

Effective Diffusivity ◽

Drying Kinetics ◽

Waste Products ◽

Juice Processing ◽

Diffusive Model ◽

Best Fitting ◽

Drying Curves ◽

Kinetics Of

Drying of orange seeds representing waste products from juice processing was studied in the temperatures of 40, 50, 60 and 70 °C and drying velocities of 0.6, 1.0 and 1.4 m/s. Experimental drying kinetics of orange seeds were obtained using a convective air forced dryer. Three thin-layer models: Page model, Lewis model, and the Henderson-Pabis model and the diffusive model were used to predict the drying curves. The Henderson-Pabis and the diffusive models show the best fitting performance and statistical evaluations. Moreover, the temperature dependence on the effective diffusivity followed an Arrhenius relationship, and the activation energies ranging from 16.174 to 16.842 kJ/mol

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DRYING KINETICS, MATHEMATICAL MODELING AND VOLUMETRIC SHRINKAGE OF SUNFLOWER SEEDS (HELIANTHUS ANNUUS L.)

ENERGIA NA AGRICULTURA ◽

10.17224/energagric.2015v30n3p319-330 ◽

2015 ◽

Vol 30 (3) ◽

pp. 319

Author(s):

Paulo Carteri Coradi ◽

Jean Carlos Helmich ◽

Carlos Henrique Portela Fernandes ◽

Clayton Cerqueira Peralta

Keyword(s):

Mathematical Modeling ◽

Helianthus Annuus ◽

Drying Kinetics ◽

Volumetric Shrinkage ◽

Sunflower Seeds ◽

Helianthus Annuus L

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Temperature Variation During Grain Filling and Changes in Wheat-Grain Quality

Functional Plant Biology ◽

10.1071/pp9940875 ◽

1994 ◽

Vol 21 (6) ◽

pp. 875 ◽

Cited By ~ 35

Author(s):

CW Wrigley ◽

C Blumenthal ◽

PW Gras ◽

EWR Barlow

Keyword(s):

Heat Stress ◽

Protein Content ◽

Grain Quality ◽

Grain Filling ◽

Storage Conditions ◽

Dough Strength ◽

Dough Quality ◽

Important Approach ◽

Australian Wheat ◽

And Storage

There have been a few notable occasions when the Australian wheat segregation system (mainly based on specification of variety and protein content) has failed to produce grain which gives dough properties expected for the wheat grade. The reasons for this are likely to relate to growing and storage conditions; of these, variations in temperature during grain filling appear to be a major factor. Observations of crop statistics, field and glasshouse experiments indicate that as growth temperatures increase up to 30°C, there is a general increase in dough strength (as indicated by Extensograph maximum resistance, Rmax, and as Farinograph development time and stability). However, a decline in dough strength is observed following periods of heat stress (e.g. a few days with maxima of over 35°C). Increasing temperatures during grain filling have also been observed to produce grain with a higher protein content, but this observation is not as consistent nor as marked as the effects on dough strength. We have sought to identify genotypes that do not follow this general trend in response to heat stress, and thus could be used as parents to breed for heat tolerance and greater stability of dough quality. A glasshouse experiment involving 45 genotypes has indicated that there is some variation in the response to heat stress, with a few genotypes being promising sources of tolerance. A second important approach to minimising the effects of heat stress is to develop a model to predict grain-quality changes, thus enabling a marketing authority to be forewarned of significant variation from the quality attributes normally expected for a wheat grade, and assisting breeders to better interpret the results of quality testing of lines grown at various sites.

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Mitigating the Damaging Effects of Growth and Storage Conditions on Grain Quality

Developments in Plant Breeding - Wheat Production in Stressed Environments ◽

10.1007/1-4020-5497-1_52 ◽

2007 ◽

pp. 425-439 ◽

Cited By ~ 1

Author(s):

C. W. Wrigley

Keyword(s):

Grain Quality ◽

Storage Conditions ◽

And Storage ◽

Damaging Effects

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Influences of drying temperature and storage conditions for preserving the quality of maize postharvest on laboratory and field scales

Scientific Reports ◽

10.1038/s41598-020-78914-x ◽

2020 ◽

Vol 10 (1) ◽

Author(s):

Paulo Carteri Coradi ◽

Vanessa Maldaner ◽

Éverton Lutz ◽

Paulo Vinícius da Silva Daí ◽

Paulo Eduardo Teodoro

Keyword(s):

Grain Quality ◽

Storage Systems ◽

Storage Period ◽

Storage Conditions ◽

Drying Temperature ◽

Grain Moisture ◽

Storage Methods ◽

Maize Grain ◽

And Storage

AbstractDrying and storage methods are fundamental for maintaining the grain quality until processing. Therefore, the aim of this study was to evaluate the associations of the drying temperature with storage systems and conditions as a strategy for preserving the quality of maize grain postharvest on laboratory and field scales. An increase in temperature accelerated the reduction in grain moisture, but increased the deterioration. The wetting during the storage period reduced the grain quality. Hermetic and aerated storage systems maintained the chemical quality of the grains. The control with healthy and whole corn dried at 80 °C and stored in silos with natural aeration provided a satisfactory quality, equivalent to those of controlled drying and storage under airtight conditions and at low temperatures. Different conditions of drying and storage of corn on the laboratory and field scales were evaluated, which provides an appropriate management of these operations to maintain the grain quality.

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Energy-Qualitative and Sustainable Impacts on Differents Soy Grain Drying Technologies

Journal of Agricultural Science ◽

10.5539/jas.v12n6p109 ◽

2020 ◽

Vol 12 (6) ◽

pp. 109

Author(s):

Paulo Carteri Coradi ◽

Paulo Vinícius Silva Daí ◽

Marília Boff de Oliveira ◽

Letícia de Oliveira Carneiro ◽

Jonatas Ibagé Steinhaus ◽

...

Keyword(s):

Crude Oil ◽

Crude Protein ◽

Grain Quality ◽

Maximum Yield ◽

Energy Losses ◽

Scale Production ◽

Storage Unit ◽

Production Scale ◽

Drying System ◽

Continuous Dryer

The objective of this current paper is to evaluate, in real production scale, the management of soybean batches in the storage unit of harvested grains that are submitted to drying processes with different technologies, such an evaluation can contribute to minimizing energy and qualitative losses, and to ensuring the grain quality and sustainability of the postharvest system. The experiment was realized in full-scale production and the treatments utilized were lots moist soybean crop (SUL), RR dry soybean (SSLRR), RR2 dry soybean (SSLRR2), dried soybean in continuous dryer (SSS1) (11.0%), dried soybean silo-dryer (SSS2) (12.5%), dried soybean in silo aerator (SSS3) (14.0%). Energy losses and grain quality as a function of drying management ranged from 2.5 to 16.4% in energy, from 0.23 to 3.26% in crude protein and 0.15 to 3.05% in oil—the maximum yield of wet soybeans harvested from the crop (SUL) at 17% (w.b.). Considering the annual Brazilian soybean production, energy losses reach up to 162,282.50 m³ of firewood, approximately 2,116,963,470 kg of crude protein and 810,616,800 liters of crude oil. This would ensure lower losses and higher grain quality, including better yield of protein and crude oil, specifically reducing energy impacts by increasing the efficiency of the drying system. The current study concluded that the SSS1 drying system reduces energy-environmental impacts by 80.23%, reduces crude protein losses by 94.73%, and crude oil by 95.08%.

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Physicochemical Characteristics of Snail as Affected by Processing Methods, Temperatures and Storage Days

Annual Research & Review in Biology ◽

10.9734/arrb/2018/v30i530023 ◽

2019 ◽

pp. 1-9

Author(s):

I. Iwanegbe ◽

G. U. Emelue ◽

J. U. Obaroakpo

Keyword(s):

Crude Protein ◽

Mineral Content ◽

Meat Product ◽

Meat Products ◽

Physicochemical Characteristics ◽

Storage Conditions ◽

Processing Methods ◽

Physico Chemical ◽

Chemical Determination ◽

And Storage

This study investigated the effect of processing methods, temperature and storage days on the physico-chemical characteristics of snail meat products. Four different treatments were carried out; unseasoned fried (USF), seasoned fried (SF), seasoned oven- dried (SOD) and seasoned smoke- dried (SSD) snail meat products and were stored under room, fridge and freezer storage conditions; physico-chemical determination and analysis of variance were carried out. The results showed that the highest crude protein was obtained in the seasoned smoke-dried product (76.87%), followed by seasoned oven-dried product (75.80%), next was seasoned fried (70.15%) and the least was unseasoned fried product (68.57%). The highest ash value was seen in seasoned smoke-dried product (4.84%), followed by seasoned oven-dried (4.313%) and the least was unseasoned-fried product (3.933%). The highest energy values were observed in the fried products (1497.67 KJ/100 g seasoned fried and 1490.53 KJ/100 g unseasoned-fried).The highest iron value (16.47 mg/100 g) obtained was from seasoned smoke-dried product. Seasoned smoke-dried product was significantly different from other products and it had the highest mineral content. Seasoned oven-dried snail meat product had the lowest pH values 6.0, 7.17 and 6.29 for 0-5 days, 10-20 days and 25- 30 days storage respectively. This was followed by seasoned smoke-dried product having 6.68, 7.81 and 6.56 at 0-5 days, 10-20 days and 25-30 days respectively. The observed low pH in seasoned products could be ascribed to the effect of the seasonings; this is an indication of better shelf stability. It was observed that the combine effect of seasonings, smoke-drying and cold storage help to extend the shelf life of snail meat.

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