Abstract
The aim of this study was to validate an experimental prototype dryer with a thick-layer fixed bed and determine the quality of the dried soybean grains. The drying system was designed as a chamber with four independent drying cells, with a capacity of 164 kilograms, an air ventilation system and heating with electric heaters. This prototype was used for soybeans with an initial water content of 17% (w.b.). The samples were collected from the top, middle and bottom of the four cells to evaluate the quality of the grains. The experimental design was completely randomized factorial (3 x 4 x 3), with three temperatures settings for the drying air (30, 40, and 50°C), four drying cells and three evaluation positions (upper, middle and lower). The grains did not undergo quality changes as a function of the drying cells. In the upper part of the drying cells, there was a reduction in the specific grain mass (851 kg m-³), an increase in electrical conductivity (140.02 μS cm-1 g-1), reduction in germination (63%) and oil content (7%) compared with the middle and lower dryer positions. The experimental prototype of the fixed bed dryer allowed a uniform distribution of the heated air in the drying cells, which was effective in the drying operation and in maintaining the quality of the soybean grains.
Highlights
Agricultural products are harvested at physiological maturity when the water content is high, making them less prone to deterioration and contamination by fungi, insect pests and reduction of matter section (Niamnuy, Nachaisin, Poomsa, & Devahastin, 2012)
The designed drying system was composed of a Coradi and Lemes chamber with four independent drying cells for separating the grains according to water content bands, impurities or grain size, or grains from different species, with the aim of increasing the yield and quality of the grains during drying
The increase in the drying air temperature to 50°C decreased the quality of soybeans
Summary
Agricultural products are harvested at physiological maturity when the water content is high, making them less prone to deterioration and contamination by fungi, insect pests and reduction of matter section (Niamnuy, Nachaisin, Poomsa, & Devahastin, 2012). Drying is an indispensable pre-processing operation that maintains the initial quality of the agricultural products for storage security. A reduction in the water content of the grains diminishes their biological activity and microbiological, physical and chemical changes during storage. The grains subjected to the drying process undergo contraction, which directly affects their physical properties and reduces. 40, e35285, 2018 their physical and chemical quality (Coradi, Fernandes, Helmich, & Goneli, 2016a; Niamnuy, Nachaisin, Poomsa, & Devahastin, 2012) V. 40, e35285, 2018 their physical and chemical quality (Coradi, Fernandes, Helmich, & Goneli, 2016a; Niamnuy, Nachaisin, Poomsa, & Devahastin, 2012)
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