Food Science and Technology (Campinas)
Print version ISSN 0101-2061
RESENDE, Osvaldo et al. Adzuki beans (Vigna angularis) seed quality under several drying conditions. Ciênc. Tecnol. Aliment. [online]. 2012, vol.32, n.1, pp. 151-155. Epub Feb 16, 2012. ISSN 0101-2061. http://dx.doi.org/10.1590/S0101-20612012005000013.
This 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 ºC 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 ºC, 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 ºC.
Keywords : physiological quality; drying conditions; technological quality; seed drying.