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

Coradi, Paulo Carteri; Maldaner, Vanessa; Lutz, Éverton; Daí, Paulo Vinícius da Silva; Teodoro, Paulo Eduardo

doi:10.1038/s41598-020-78914-x

Cited by 51 publications

(23 citation statements)

References 53 publications

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“…The damage to the cell walls of grains causing high values of electrical conductivity affects the oil content and acidity. The increase in electrical conductivity may be implicated in the major damage caused by the drying air temperature on the soybean cellular structure during drying, causing them to lose physiological and nutritional quality 38 , 39 .…”

Section: Resultsmentioning

confidence: 99%

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

Lima

Coradi

Nunes

et al. 2021

Sci Rep

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Anticipating 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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Section: Resultsmentioning

confidence: 99%

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

Lima

Coradi

Nunes

et al. 2021

Sci Rep

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“…The thermodynamics of corn drying and moisture control in grain masses during various types of storage conditions are complex (Brusewitz, 1987;Coradi, Maldaner, et al, 2020). Drying is typically achieved through the use of specialized equipment or through passive drying at ambient air temperatures.…”

Section: Corn Grain (Minimally Processed and Shipped In Vessels)mentioning

confidence: 99%

“…Drying is typically achieved through the use of specialized equipment or through passive drying at ambient air temperatures. Corn drying time and temperatures vary depending on initial moisture content, environmental humidity, target final moisture content, and equipment design (Coradi, Maldaner, et al, 2020). For example, Peplinski et al (1994) reported that reducing moisture content of corn from 30% to 12% required 1 h at 100 • C or 38 h at 25 • C (ambient temperature).…”

Section: Corn Grain (Minimally Processed and Shipped In Vessels)mentioning

confidence: 99%

Rethinking the uncertainty of African swine fever virus contamination in feed ingredients and risk of introduction into the United States

Schambow

Sampedro

Urriola

et al. 2021

Transbounding Emerging Dis

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Economically relevant pathogens, such as African swine fever virus (ASFV), have been shown to survive when experimentally inoculated in some feed ingredients under the environmental conditions in transoceanic transport models. However, these models did not characterize the likelihood of virus survival under various time and temperature processes that feed ingredients undergo before they are added to swine diets.Here, we developed a quantitative risk assessment model to estimate the probability that one or more corn or soybean meal ocean vessels (25,000 tonnes) contaminated with ASFV would be imported into the United States annually. This final probability estimate was conditionally based on five likelihoods: the probability of initial ASFV contamination (p0), ASFV inactivation during processing (p1) and transport (p2), recontamination (pR), and ASFV inactivation while awaiting customs clearance at United States entry (p3). The probability of ASFV inactivation was modelled using corn and soybean (extruded or solvent extracted) processing conditions (times and temperatures), D-values (time to reduce 90% or 1-log) estimated from studies of ASFV thermal inactivation in pork serum (p1), and survival in feed ingredients during transoceanic transport (p2 and p3). 'What-if' scenarios using deterministic values for p0 and pR (1%, 10%, 25%, 50%, 75%, and 100%) were used to explore their impact on risk. The model estimated complete inactivation of ASFV after extrusion or solvent extraction processes regardless of the initial ASFV contamination probability assumed. The value of recontamination (ranging from 1% to 75%) was highly influential on the risk of one ASFV-contaminated soybean meal vessel entering the United States. Median risk estimates ranged from 0.064% [0.006%-0.60%; 95% probability interval (PI)], assuming a pR of 1.0%, up to 4.67% (0.45%-36.50% 95% PI) assuming a pR of 75.0%. This means that at least one vessel with ASFV-contaminated soybean meal would be imported once every 1563-21 years, respectively. When all raw corn was assumed to be contaminated (p0 = 100%), and no recontamination was assumed to occur (pR = 0%), the median probability of one vessel with ASFV-contaminated corn entering the United States was 2.02% (0.28%-9.43% 95% PI) or once every 50 years. Values of recontamination between 1% and 75% did not substantially change the risk of corn. Days

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“…The implementation of an internal program of energy conservation is the first step for a rational use of energy in a processing unit of agricultural products [ 8 , 9 ]. Drying requires over 60% of the total energy used in production, whereas cultural practices consume 16%, planting and crops 12%, harvest 6%, and transport 6% [ 10 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

Development and validation of a heated drying air diffusion system to optimize rotary dryers and final coffee quality

et al. 2021

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The final quality of pre-processed coffees is influenced by the applied drying technology. Thus, the aim of the study was to develop and validate a heated air flow diffusion system to optimize and reduce the drying time of rotary dryers and improve the final quality of coffee. Computational fluid dynamics was used for the simulation of the air fluid dynamics in the combustion chamber of the heat generator. It was observed that the energy losses in the upper and lower walls of the heat generator chamber were higher with an increase in the convective heat transfer coefficient. It was found that the rate of fluid flow presented a fully developed profile, in which the higher speed value was found in the central region of the outlet. The reduction in moisture content during coffee drying was directly proportional to the increase in temperature. The Midilli model shows the best fit to describe the drying curves of the coffee. The effective diffusion coefficient increases with increasing temperature of the drying air. It was observed that the adjustments of the fluid dynamics in the burning of gas and the adaptation of the diffuser system significantly influenced the drying time and final quality of naturally processed and pulped coffees. In conclusion, the adapted technological set, a rotary dryer with gas heating and diffusion of heated air, had a high performance in the final quality of the coffee, and for this reason it is recommended to producers and the industry.

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

Cited by 51 publications

References 53 publications

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

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

Rethinking the uncertainty of African swine fever virus contamination in feed ingredients and risk of introduction into the United States

Development and validation of a heated drying air diffusion system to optimize rotary dryers and final coffee quality

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