Adzuki beans (Vigna angularis) seed quality under several drying conditions

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dc.creatorOsvaldo RESENDE
dc.creatorDieimisson Paulo ALMEIDA
dc.creatorLílian Moreira COSTA
dc.creatorUdenys Cabral MENDES
dc.creatorJuliana de Fátima SALES
dc.date2012
dc.date.accessioned2026-07-07T04:18:16Z
dc.descriptionThis study analyzed the drying process and the seed quality of adzuki beans ( Vigna angularis) . Grains of adzuki beans, with moisture content of 1.14 (decimal dry basis) at harvest and dried until the moisture content of 0.11 (decimal dry basis.) were used. Drying was done in an experimental drier maintened at controlled temperatures of 30, 40, 50, 60, and 70 °C and relative humidity of 52.0, 28.0, 19.1, 13.1, and 6.8%, respectively. Physiological and technological seed quality was evaluated using the germination test, Index of Germination Velocity (IGV), electrical conductivity, and water absorption, respectively. Under the conditions tested in the present study, it can be concluded that drying time for adzuki beans decreases with the higher air temperatures of 60 and 70 °C, and it affected the physiological and technological seed quality. Thus, to avoid compromising adzuki seeds quality, it is recommended to promote its drying up to 50 °C.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940112022
dc.identifier.urihttp://hdl.handle.net/123456789/457148
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.1 Vol.32
dc.subjectAgrociencias
dc.titleAdzuki beans (Vigna angularis) seed quality under several drying conditions
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos