Mechanical damage to soybean seed during processing

Parde, Shreekant R.; Kausal, Rameshwar T.; Jayas, Digvir S.; White, N. D. G.

doi:10.1016/s0022-474x(01)00040-6

Cited by 52 publications

(21 citation statements)

References 3 publications

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“…In addition to this fact, after separation of the cotyledons, the seed coat is more easily detached, which may result in the decrease of the length and width. Similar results were found by Parde et al (), studying the mechanical damage in soybeans during processing. They concluded that the handling soybean seed by a vertical bucket elevator increased splits and seed coat damage.…”

Section: Resultssupporting

confidence: 91%

“…After drying, soybeans may be stored for a long time before processing, which cause changes in the physicochemical characteristics of the grains (Kamizake, Yamashita, & Prudencio, ). In general, the postharvesting operations cause mechanical damage and in the case of soybeans, these damages are observed by increasing the cracks and the amount of broken kernels (Güner, ; Parde, Kausal, Jayas, & White, ).…”

Section: Introductionmentioning

confidence: 99%

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Physical properties and effective thermal diffusivity of soybean grains as a function of moisture content and broken kernels

Pohndorf

Rocha

Lindemann

et al. 2017

J Food Process Engineering

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The objective of this work was to evaluate the influence of the amount of broken kernels in relation to the whole grains (0, 15, and 30%) and moisture content (5, 10, and 15% wet basis) on some physical properties of soybeans (bulk density, porosity, and angle of repose) using response surface methodology. In addition, the effective thermal diffusivity (αef) was determined and empirical models were proposed to improve equipment design and drying and storage operations of soybeans. The results indicated that the moisture content changes and the addition of broken kernels in the whole soybeans caused increases in bulk density (from 673 ± 2 to 693 ± 3 kg/m3) and angle of repose (from 26.6 ± 0.3 to 31.2 ± 0.3 °) and decrease in porosity (from 45.1 ± 0.1 to 41.3 ± 0.4%). The effective thermal diffusivity values increased with increasing moisture content and the addition of broken kernels, in the range of 5.7 × 10−8 to 9.5 × 10−8 m2/s. The proposed empirical model for determination of effective thermal diffusivity was predictive and significant (p < .05). Practical applications The presence of split and broken soybeans has been a problem due to the lack of uniformity of stored grain mass, causing significant loss of quality and difficulty in operational handling. In this way, the knowledge of the engineering properties of soybeans is a key factor in determining the design of the drying, storage, aeration, processing, and handling systems. Bulk density is needed for the design of drying and aeration systems. Porosity can affect the rate of heat and mass transfer during aeration and drying operations and the design of hoppers for processing machinery and bulk grain storage requires angle of repose data. In addition, the thermal diffusivity elutes the heating rate of grains stored in steel silos.

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Section: Resultssupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Physical properties and effective thermal diffusivity of soybean grains as a function of moisture content and broken kernels

Pohndorf

Rocha

Lindemann

et al. 2017

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…The ratio of damaged seeds to the total seeds was termed as mechanical damage and expressed in mass percentage replications of 100 seed grains were placed in presoaked germination paper and were then placed in a seed germinator at 25°C for 7 days. After 7 days, the percentage of seed grains germinating normally was recorded (Parde, Kausal, Jayas, & White, 2002). The seed vigour tests were conducted according to the International Seed Testing Association method (ISTA, 1985).…”

Section: Seed Quality Evaluationmentioning

confidence: 99%

Pneumatic conveying characteristics of some agricultural seeds

Güner

2007

Journal of Food Engineering

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“…His findings will be discussed below. Parde et al (2002) studied the storage behaviour of soybean seed and the loss in quality due to free-fall from different heights (0.5-2 m) on to different surfaces (cement and galvanized iron) were studied. They found that soybean seed is susceptible to mechanical damage.…”

Section: Germination Capacitymentioning

confidence: 99%