Effect of two drying processes about soybean seed quality

Abstract

This work studies the effects of two drying processes on quality soybean seed. This study compares simultaneouslythe effects of two drying processes: the dry-aeration process and conventional drying process. Two drying temperatures (60°Cand 80°C) and two tempering times (30 and 120 min) were investigated. The seed quality variables analyses were: tegumentbreak and germinating power. Results show that both drying processes were negative effect on quality seed but dry-aerationprocess cause less damage. The dry-aeration process with lower temperature and higher tempering time caused less damagethan conventional drying process about germinating power and tegument integrity of the soybean seed. In dry-aerationprocess, the highest tempering time (120 min.) shows a positive effect on soybean seed quality. For temperature analysis, themost relevant damage occurred at the highest temperature.