Influence of drying on quality physiological adzuki beans

Abstract

The present work aimed to analyze the influence of the drying process under various conditions of air quality of the seeds. Seeds of adzuki beans (Vigna angularis Willd.), which were collected with a water content of 53% (w.b.) and dried to the level of 14.7% (w.b.) in experimental dryer maintained at controlled temperatures of 35, 45, 55, 65 and 75 ° C and relative humidity of 39.0, 26.4, 16.0, 8.9 and 8.4%, respectively. Physiological and technological seed quality was evaluated by the germination test, index of germination velocity, electrical conductivity, colorimetric test and cooking time, respectively. The experimental design was completely randomized with five treatments in a completely randomized design with four replications and the data were analyzed by analysis of variance and regression. Higher temperatures (65 and 75 °C) of the drying air further decrease in drying time, increasing the rate of water removal and affect the physiological and technological quality of the seeds. Thus, to avoid compromising quality of adzuki seeds, it is recommended to promote its drying up to 55 °C air temperature.