Abstract
Beans are the main source of protein of plant origin in the Brazilian diet, they also contain phenolic compounds, antioxidants, iron, fibers and vitamins. The BRSMG Majestoso cultivar belongs to the commercial group of carioca beans, displays high productivity, excellent health and a 90-day cycle, has high yield and is resistant to disease. The study of physical properties enables the prediction of agricultural products behavior relative to responses of physical and chemical treatments, in order to allow the maintenance of quality and safety of processed foods. The aim of the present study was to evaluate the effect of drying on the physical characteristics of beans of the BRSMG Majestoso cultivar. Beans with an initial moisture content of approximately 0.2660 d.b. (dry basis) were used, and dried at 40ºC. The following physical characteristics were determined: bulk density, unit density, intergranular porosity, 1000-grain weight, sphericity, circularity, geometric diameter, unit volume, projected area, surface area and the surface to volume ratio. Based on the results, a reduction in the moisture content of the beans promotes an increase in bulk density, unit density, porosity, sphericity, circularity and the surface to volume ratio. Conversely, the 1000-grain weight, geometric diameter, unit volume, projected area and surface area decreased as the moisture content of the beans was reduced.
Highlights
The BRSMG Majestoso cultivar together with other cultivars were developed through the Program for the Genetic Improvement of Beans for the State of Minas Gerais, and involved the Brazilian Agricultural Research Corporation (EMBRAPA), the Federal University of Viçosa (UFV), the Federal University of Lavras (UFLA), and the Minas Gerais Agricultural Research Corporation (EPAMIG)
This cultivar belongs to the commercial group of pinto beans, displays high productivity, excellent health and a 90-day cycle, has high yield and is resistant to disease
Considering the importance of developing a new bean cultivar, the aim of this study was to determine the effect of moisture content on its principal physical properties: bulk density, unit density, porosity, 1000-grain weight, shape, projected area, surface area and surface to volume ratio
Summary
The BRSMG Majestoso cultivar together with other cultivars were developed through the Program for the Genetic Improvement of Beans for the State of Minas Gerais, and involved the Brazilian Agricultural Research Corporation (EMBRAPA), the Federal University of Viçosa (UFV), the Federal University of Lavras (UFLA), and the Minas Gerais Agricultural Research Corporation (EPAMIG) According to researchers, this cultivar belongs to the commercial group of pinto beans, displays high productivity, excellent health and a 90-day cycle, has high yield and is resistant to disease. According to Resende et al (2005), in addition to causing shrinkage, a reduction in the moisture content of the beans directly influences their physical properties during the drying process; as this is one of the most important steps during the post-harvest phase, understanding this behaviour is essential. Considering the importance of developing a new bean cultivar, the aim of this study was to determine the effect of moisture content on its principal physical properties: bulk density, unit density, porosity, 1000-grain weight, shape, projected area, surface area and surface to volume ratio. The geometric diameter of the product (Dg), in mm, was obtained from Equation 5, as proposed by Mohsenin (1986)
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