Microwave drying of amaranth and quinoa seeds: effects of the power density on the drying time, germination rate and seedling vigour

Maqueda, Rafael Hernández; Ballesteros, Isabel; Jácome, Santiago Jiménez; Moreno, Ángel H.

doi:10.1080/08327823.2018.1534052

Cited by 12 publications

(7 citation statements)

References 24 publications

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“…The drying rate (DR) of the seeds is the loss of mass (moisture) during the drying process per unit of time and per unit of dry mass (g H2O/(g dry mass * s)). The DR was determined according to the calculation procedure described in a previous work [12].…”

Section: Drying Ratementioning

confidence: 99%

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Microwave drying of corn seeds: Effect of Temperature on Drying Time, Energy Consuption and Germination Rate

Moreno

Maqueda

Ballesteros

et al. 2019

Proceedings 17th International Conference on Microwave and High Frequency Heating

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Previous studies on the microwave drying of corn seeds have shown that the process parameters employed play a very important role in determining the properties and quality of this grain (Gürsoy et al, 2013). Among these parameters, the drying temperature has a fundamental role (Nair et al, 2011). The main objective of this work is to evaluate the effect of temperature on drying time, energy consumption and germination rate of corn seeds after they have been dried with microwave energy. To achieve the proposed objective, the drying process of these seeds was carried out in a rotating turntable domestic microwave oven (LACOR Model 69330), with a capacity of 30 liters and a total output power of 900 W, fitted with a PID temperature controller Eurotherm 3216 L. In this oven, 100 g of corn seeds, with an initial humidity of approximately 20%, was heated up to 3 drying temperatures (35, 55 and 75 °C). The seeds were weighed every 30 minutes and the drying process was considered completed when a humidity of 12 % was obtained. For each drying temperature studied, the experiments were carried out in duplicate. In each experiment, the electrical energy consumption was measured using a FLUKE 1735 energy analyzer. A sample of the dried seeds was subject to germination tests in a petri dish using filter paper and a volume of distillate water of 20mL to achieve sufficient humidity for them to sprout. Table 1 shows the average values obtained from the variables evaluated for each drying temperature. Table 1. Results of the microwave drying experiments of the corn seeds at different temperatures and their germination tests. Drying temperature (ºC) Drying time to reach a humidity of 12% (min) Energy consumption (Wh) Germination rate (%) 35 345,0 880,3 90,0 55 118,5 330,0 81,3 75 73,5 183,9 12,0 As can be seen in Table 1, the temperature exerts a significant influence on the drying process and the germination rate of the corn seeds. An increase in the drying temperature causes a simultaneous decrease in drying time (∿ 78%) and in energy consumption (∿ 79%), which are very positive aspects. However, there is also an unacceptable decrease (∿ 87%) in the germination rate of the corn seeds. References Gürsoy, S., Choudhary, R., Watson, D.G. Int. J Agric. & Biol. Eng., 2013, 6, 1, 90–99.Nair, G.R., Li, Z., Gariepy, Y., Raghavan, V. Drying Technology, 2011, 29, 11, 1291-1296.

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Section: Drying Ratementioning

confidence: 99%

“…Natural drying is the main method used by farmers in Cotopaxi as well as in other parts of Ecuador to dry the seeds, this consists in exposing them to the air, thereby taking advantage of solar energy. However, this method of drying has several disadvantages, such as we have pointed out in previous works [9], [10], [11], [12].…”

Section: Introductionmentioning

confidence: 99%

Microwave drying of corn seeds: Effect of Temperature on Drying Time, Energy Consuption and Germination Rate

Moreno

Maqueda

Ballesteros

et al. 2019

Proceedings 17th International Conference on Microwave and High Frequency Heating

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show abstract

“…The reduction in drying time (~72%) and energy consumption (~72%) are essential developments for reducing the operating costs of the drying process. However, the differences Adaptation Strategies and Microwave Drying of Amaranth Species with a High Nutritional… DOI: http://dx.doi.org/10.5772/intechopen.88843 observed in the germination rate of the seeds are not statistically significant, and in all three cases, the germination rates are acceptable (>70%) [53]. This decrease in viability as a function of power density has also been observed in soybean [54], in corn seeds [55], and in wheat [56].…”

Section: In a Microwave Oven Without Any Temperature Control (At Different Power Densities)mentioning

confidence: 90%

“…The mass of seeds was weighed every 2 min, and the seeds were dried until a moisture content of 8% was obtained. Full details of the experimental set-up can be found elsewhere [53]. Table 3 shows the results obtained in the drying process of the amaranth seeds in this oven at the power densities studied.…”

Section: In a Microwave Oven Without Any Temperature Control (At Different Power Densities)mentioning

confidence: 99%

Adaptation Strategies and Microwave Drying of Amaranth Species with a High Nutritional Value to the Ecuadorian Andean Region

Torres–Miño¹,

Maqueda²,

Moreno³

2020

Nutritional Value of Amaranth

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In the Andean region of Ecuador, amaranth is a key species not only for its high nutritional value but also for its association with Ecuadorian culture, since it is one of the main indigenous crops of the pre-Columbian era. Over the time, the cultivation of this species ceased for several reasons result. However, in recent years, a number of strategies have been developed to retrieve it on a national level. In accordance with these strategies, the "Amaranth Improvement Program for Cotopaxi" (PROMAC) is being developed at the Technical University of Cotopaxi, with the main objective of selecting varieties with high levels of biologically active substances. This program is been executed through two main lines of investigation: (a) selection of varieties of amaranth of high nutritional value and (b) the improvement of techniques for conservation of the seeds. This chapter analyzes and shows the main results obtained to date from the study of eight varieties of amaranth seeds and the drying of one of the seeds by means of microwave energy in order to improve its conservation. In the light of the results obtained, the strategies to develop the following research lines within the PROMAC framework are exposed.

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“…It is worth to remember that excessive microwave irradiation of biological material results in tissue and cell damage (Davis et al 1973, Krajewski 1990a, 1990b, Kraszewski & Nelson 2004, Warchalewski et al 2007, Jakubowski 2010a, 2010b, Pietruszewski & Kania 2011, Slowinski 2013, Friesen et al 2014, Sahin 2014. The available evidences on intermittent microwave drying indicate that it affects the biophysical characteristics of various plants (Diprose et al 1984), including rice (Xu et al 2017), amaranth (Hernández Maqueda et al 2019), rapeseed (Lupinska et al 2009, Isaev et al 2016, Ren et al 2018, and tree seeds and seedlings (Pattanaik et al 2015), which lose vitality due to an abrupt microwave-induced temperature rise.…”

Section: Introductionmentioning

confidence: 99%

The effectiveness of short-term microwave irradiation on the process of seed extraction from Scots pine cones (Pinus sylvestris L.)

Aniszewska¹,

Gendek²

2020

iForest

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Microwave drying of amaranth and quinoa seeds: effects of the power density on the drying time, germination rate and seedling vigour

Cited by 12 publications

References 24 publications

Microwave drying of corn seeds: Effect of Temperature on Drying Time, Energy Consuption and Germination Rate

Microwave drying of corn seeds: Effect of Temperature on Drying Time, Energy Consuption and Germination Rate

Adaptation Strategies and Microwave Drying of Amaranth Species with a High Nutritional Value to the Ecuadorian Andean Region

The effectiveness of short-term microwave irradiation on the process of seed extraction from Scots pine cones (Pinus sylvestris L.)

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