Engenharia Agrícola

ISSN: 1809-4430 (on-line)

www.engenhariaagricola.org.br

Doi: http://dx.doi.org/10.1590/1809-4430-Eng.Agric.v38n4p590-598/2018

PHYSICAL PROPERTIES OF DIFFERENT SOYBEAN CULTIVARS DURING DRYING

Michele R. Hauth1*, Fernando M. Botelho2, Renata H. Hoscher3, Sílvia de C. C. Botelho4,

Gabriel H. H. de Oliveira5
1*
Corresponding author. Federal University of Grande Dourados/ Dourados - MS, Brazil. E-mail: [email protected]

KEYWORDS ABSTRACT
Glycine max (L.), The knowledge of physical properties of grains is important for the optimization of
moisture content, postharvest operations. Thus, this study aimed to evaluate the effect of moisture content
physical over physical properties of different cultivars of soybean. Soybean of cultivars
characteristics, shape NS7901RR, TMG1180RR, P98Y70 and TMG132RR were used, with initial moisture
and size. content of 0.32, 0.27, 0.25 and 0.21 dry basis (d.b.), respectively. In order to dry the
samples, an oven of forced air circulation was used. Samples were dried at temperature of
50 ºC, being the drying procedure stopped when the moisture content of soybean was
equal or inferior than 0.15 (d.b.). During drying, for interested moisture contents, physical
properties were determined: bulk density, equivalent diameter, sphericity, circularity and
surface/volume ratio. It was noticed that all physical properties analyzed presented a
direct relationship with moisture content. With exception of the equivalent diameter, all
the remaining physical properties increased linearly with moisture content reduction.
Physical differences were observed among soybean cultivars during drying. However,
variation of analyzed properties occurred in different proportions during drying for each
cultivar.

INTRODUCTION However, if poorly conducted, drying may affect

negatively the quality of the product due to, mainly,
Soybean, Glycine max (L.) Merrill is an important
temperature and relative humidity conditions, which
commodity in the Brazilian agricultural scenario.
generates elevated rates of water removal (Resende et al.,
Valorization of this product is associated, among other
2012). Drying allows the removal of water from the
factors, by its different use in the industry due to its
product, but, parallelly, this process causes damages at the
chemical composition, in other words, is a product that
cellular structures of the product, leading to shape changes
possess elevated contents of oil and protein, around 20%
and decrease in its characteristics dimensions (Mayor &
and 40%, respectively.
Sereno, 2004).
Foodstuff consumer has been more demanding of
Moisture is the variable that most affects the
quality in the final product. Thus, in the case of grain and
physical properties of agricultural products, as observed by
cereals, is mandatory that production and processing stages
Araujo et al., (2015), Araujo et al., (2014), Oliveira et al.,
are accomplished adequately, aiming to preserve
(2013), among others. Along with moisture content, other
qualitative attributes of the product.
variables also impact the physical properties, such as
Being that stated, drying is the most used method to
drying air temperature (Coradi et al., 2015; Oliveira et al.,
assure final product quality, since it reduces the amount of
2010), and seeding period (Bornhofen et al., 2015).
water present in the material, thus decreasing its biological
Physical properties of grain and cereals have direct
activity and chemical and physical changes that may occur
application on quality evaluation or optimization and
during storage (Corrêa et al., 2007). Berbert et al. (2008)
development of machinery used in grain handling, from
emphasizes that moisture content is one of the factor that
seeding until storage.
are more significant in the prevention of grain
Therefore, it is essential to know the physical
deterioration, in which maintaining low both moisture
properties of this products and the factor that affects it.
content and temperature of the product, microorganism’s
Goneli et al. (2011) stated that the knowledge of physical
incidence and respiration rate of the grain are minimized.
2 Federal University of Mato Grosso/ Sinop - MT, Brazil.
3 Federal University of Grande Dourados/ Dourados - MS, Brazil.
4 Embrapa Agrossilvipastoral/ Sinop - MT, Brazil.
5 Federal Institute of Education, Science and Technology of the Southeast of Minas Gerais/ Realeza District, Manhuaçu - MG, Brazil.

Received in: 8-14-2017

Accepted in: 4-24-2018
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Michele R. Hauth, Fernando M. Botelho, Renata H. Hoscher, et al. 591

properties, during drying, is also relevant for the correct

post-harvest management. Information about size, volume,
porosity, density and others are basic information for
projection and monitoring of drying and storage of several
agricultural products.
Being that stated, the objective of this study is to
evaluate the effect of moisture content variation over the
physical properties of different soybean cultivars.

MATERIAL AND METHODS

Soybean of cultivars NS7901RR, TMG1180RR,
P98Y70 and TMG132RR were used. These are cultivars
with expected cycles of 110, 115, 120 and 133 days, FIGURE 1. Schematic draw of a soybean, in which “a”,
respectively. Cultivars were cultivated according to “b” and “c” are the highest, the average and the lowest
traditional techniques at the first harvest of the year characteristic dimension, respectively.
2014/2015 at farms located in Sinop city, MT.
Initially grain was cleaned and selected; the The equivalent diameter (De), which corresponds to
damaged ones and all kind of strange materials have been the mean dimension, was determined by [eq. (1)].
1
removed. Soybean grains from cultivars NS7901RR,
De = ( a b c ) 3 (1)
TMG1180RR, P98Y70 and TMG132RR presented an
initial moisture content of 0.32, 0.27, 0.21 and 0.25 dry in which,
basis (d.b.), respectively. Moisture content was determined
De - equivalent diameter of soybean, mm;
using the oven method at 105 ± 1ºC during 24 h, with three
repetitions (Brasil, 2009). a - the highest characteristic dimension of soybean, mm;
Grains were submitted to drying in an oven with air b - the average characteristic dimension of soybean,
forced circulation, set at temperature of 50ºC. Drying was mm, and
made in perforated trays of galvanized plates (Ø = 2.5
mm), with average dimensions of 320 × 260 × 50 mm, c - the lowest characteristic dimension of soybean, mm.
with 750 g of grain in each tray. Monitoring of this process
The sphericity of the soybean grains (ϕ) was
was made by mass difference, knowing the initial moisture accomplished by [eq. (2)].
content of the product. Drying was interrupted when
samples reached a moisture content of 0.15 (d.b.) or lower. De 3 abc
= 100 = 100 (2)
The mass of samples was obtained by means of an a a
analytical scale with 0.01 g of resolution. During the
in which,
process, at moisture content of interest, drying was
interrupted and physical properties were determined. ϕ - sphericity, %.
Bulk density ( ap ) was determined with the
relationship between the mass and volume of grains, Circularities of soybean grains (Cx) were calculated
measured in a graduated cylinder with a volume of 1000 for the three dimensions of soybean into a plan, in other
words, projection of the highest dimension (C1), the
mL. During drying, the soybean was put in the cylinder, in
average dimension (C2) and the lowest dimension (C3),
which were read the volume of the grain mass, and according to [eq. (3)].
afterwards, grain mass was weighed with the aid of an
analytical scale with 0.01 g of resolution. This procedure D 
Cx =  i  100 (3)
was made for each moisture content and each cultivar,  Dc 
with two repetitions.
For shape determination, 12 soybean grains of each in which,
cultivar were selected and dried in separate. During drying, Cx - circularity for the projection of dimension “x”, %;
mass and main dimensions were determined, as illustrated
in Figure 1. Main dimension characteristics of these grains Di - diameter of the highest inscribed circle at the
product, mm, and
were made with a digital caliper with resolution of 0.01
mm. The mass of each grain was weighed with the aid of Dc - diameter of the lowest inscribed circle at the
an analytical scale with 0.01 g of resolution. product mm.

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Physical properties of different soybean cultivars during drying 592

In order to obtain the volume and superficial area, The surface-volume relationship of soybean grains
required to calculate the surface-volume ratio (SV), it was
was calculated by [eq. (6)].
assumed that soybean grains (Figure 1) have a shape
approximated to a scalene triaxial spheroid. Soybean S
volume was obtained by [eq. (4)]. SV = (6)
 Vg
Vg = (a b c) (4)
6 in which:
in which, SV - surface-volume ratio, mm-1.
Vg - soybean volume, mm³.
Experimental data of physical properties were
Superficial area (S) was calculated according to submitted to analysis of variance followed by linear
[eq. (5)], known as Knud Thomsen’s (Mele et al., 2016).
regression, being selected the mathematical model more
Knud Thomsen’s equation, used as constant “z”, results in
a maximum error of 1.061% in the estimation of adequate to express the relationship among these physical
superficial area of the spheroid. characteristics and the soybean moisture content. The
1
adjustment degree of the coefficients of each model was
  a Z  b Z  a Z  c  Z  c  Z  b  Z  Z evaluated by the “t” test, with significance level of 5% of
    +     +     
S = 4              
2 2 2 2 2 2 probability.
 3  (5)
 
  RESULTS AND DISCUSSION
in which,
Figure 2 presents the experimental and estimated
S - superficial area, mm², and values of bulk density of the soybean grains of the
Z - approximation constant equivalent to 1.6075. analyzed cultivars, for different moisture contents.

750

740

730
m-3)

720
ap (kg

710

700

690
NS7901RR TMG132RR
TMG1180RR P98Y70 Estimated
680
0.10 0.15 0.20 0.25 0.30 0.35
Moisture content (d.b.)
d = 758.32 −126.59 U *
 = 744.01−182.96 U *
W= 744.47 −198.43* U  = 732.96 −155.71* U
R 2 (%) = 95.6 R 2 (%) = 97.3 R 2 (%) = 96.5 R 2 (%) = 96.7
(*) Significant by the “t” test: p-value<0.0001
FIGURE 2. Observed and estimated values of bulk density as a function of moisture content throughout drying for different
soybean cultivars.

It was observed that bulk density of soybean grains, (Figueiredo et al., 2011), that bulk density decreased with
independently of the cultivar analyzed, increased linearly moisture content reduction.
with moisture content reduction. Linear dependences of Experimental values of bulk density of soybean
density with moisture content are frequently observed varied between 691 and 739 kg m-3 for a moisture content
during drying of different agricultural products, such as range of 0.32 to 0.12 (d.b.). These values are higher than
beans (Resende et al., 2008) and soybean (Wandkar et al., the results reported by Alencar et al. (2009) and similar to
2012), which presented an increment of this property, and the values reported by Botelho et al. (2015) and Wandkar
for paddy rice (Zareiforoush et al., 2009) and sunflower et al. (2012).

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Michele R. Hauth, Fernando M. Botelho, Renata H. Hoscher, et al. 593

Bulk density is one of the main physical properties Soybean bulk density dependence on moisture
used to evaluate the products quality. For the entire range content (Figure 2), for all cultivars studied, was
of moisture content studied, there were differences satisfactory represented (p-value <0.0001) by a first degree
between cultivars, being the cultivar NS7901RR the one polynomial equation, based on elevated determination
that presented the highest values of bulk density, followed coefficients (R² > 95.0 %).
by TMG132RR, P98Y70 and TMG1180RR cultivars. One Figure 3 presents the observed and estimated values
important factor is that the cultivation conditions may of equivalent diameter of soybean grains for the studied
affect the quality of the cultivar performance. cultivars as a function of moisture content.

7.2

7.0

6.8
De (mm)

6.6

6.4

NS7901RR TMG132RR
TMG1180RR P98Y70 Estimated
6.2
0.05 0.10 0.15 0.20 0.25 0.30 0.35
Moisture content (d.b.)
d = 6.6389 +1.6692 U *
 = 6.1634 +1.7458 U *
W= 6.4797 + 1.1698* U  = 6.4331+1.0462* U
R 2 (%) = 98.6 R 2 (%) = 99.1 R 2 (%) = 96.5 R 2 (%) = 91.5
(*)Significant by the “t” test: p-value<0.0038
FIGURE 3. Observed and estimated values of equivalent diameter as a function of moisture content throughout drying for
different soybean cultivars.

It can be noticed that the equivalent diameter of grains is directly related to the reduction of its
soybean continuously decreased and it is proportional to characteristics dimensions during drying.
moisture content reduction throughout drying process for Decrease of the products size is due to the reduction
all cultivars analyzed. This trend was also observed by of its dimensions by loss of water, being such phenomenon
Goneli et al. (2011), Wandkar et al. (2012) and Araujo et denominated as volumetric shrinkage, which is observed
al. (2014) for castor fruits, soybeans and peanut grain, for most agricultural products, among them, fig (Corrêa
respectively. Filho et al., 2015), banana (Leite et al., 2015), beans
Equivalent diameter (or geometric diameter) (Oliveira et al., 2014) and soybeans (Oliveira et al., 2013;
reflects, in the case of soybean, the average size of the Smaniotto et al., 2015). Starting from the reduction of
grain, allowing the characterization of the studied cultivars characteristics dimensions, dryer’s designers may improve
by this property. It can be said that cultivar NS7901RR, is and/or design drying systems, more efficient, considering
the one that has bigger grain, whilst P98Y70 is the cultivar factors such as air flow direction, product movement in the
with lower size of grain, independently of the moisture dryer, among other parameters and processes (Araujo et
content. However, observing the slope of the adjusted al., 2015).
equations, the same cultivars were the ones that presented Observed and estimated values of sphericity of
higher variations of equivalent diameter throughout drying soybean grains in function of moisture content throughout
(Figure 3). This can be an indicator that the average size of drying are presented in Figure 4.

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Physical properties of different soybean cultivars during drying 594

90
NS7901RR TMG132RR
TMG1180RR P98Y70 Estimated
89

88

Ø (%)
87

86

85

84
0.05 0.10 0.15 0.20 0.25 0.30 0.35
Moisture content (d.b.)
d = 88.9192 −10.8146 U *
 = 90.0414 − 9.8775 U *
W= 88.5682 −16.5456* U  = 89.1147 −11.2282* U
R 2 (%) = 97.8 R 2 (%) = 98.2 R 2 (%) = 98.6 R 2 (%) = 96.2
(*)Significant by the “t” test: p-value<0.0022
FIGURE 4. Observed and estimated values of sphericity as a function of moisture content throughout drying for different
soybean cultivars.

By means of Figure 4, it can be noticed that similar this and others physical properties related to size and shape
to bulk density, sphericity of soybean grains, regardless of of the product, are required because it demonstrates the
the cultivar, increased their values during drying, thus importance of these parameters to recommend discs for
presenting an inverse relationship with moisture content plantation and sieves for processing. This enables
reduction. optimization of the equipment, reducing percentage of
It can be verified that occurred differences break loss and product damage during stages of plantation,
regarding the proportion that this property varied during harvest and post-harvest.
drying, when cultivars are compared. Cultivar Values of sphericity, for the cultivars studied,
TMG1180RR presented higher values of sphericity, varied between 84.6 and 88.8% for moisture content range
followed by cultivars P98Y70, NS7901RR and from 0.33 to 0.10 (d.b.), proving elevated sphericity
TMG132RR. However, magnitudes of this variation usually observed for soybeans grains. Similar values were
during drying occurred differently among cultivars, in reported by Tavakoli et al. (2009) and Shirkole et al.
other words, cultivar TMG132RR presented higher (2011) studying the dependence of physical properties of
variation, whilst cultivars P98Y770, NS7901RR and soybean grains with moisture content.
TMG1180RR varied in a lower proportion, but similar Figures 5, 6 and 7 presents the observed and
between them (Figure 4). estimated values of circularity for the projection of the
Sphericity is an index that determines how much highest dimension (C1), the average dimension (C2) and
the product with a certain shape approximates to a sphere. the lowest dimension (C3) of soybean grains as a function
Thus, studies of the variations that may occur regarding of moisture content.

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Michele R. Hauth, Fernando M. Botelho, Renata H. Hoscher, et al. 595

92
NS7901RR TMG132RR
TMG1180RR P98Y70 Estimated
90

88

C1 (%)
86

84

82
0.05 0.10 0.15 0.20 0.25 0.30 0.35
Moisture content (d.b.)

d = 90.8138 −10.0876* U  = 91.4101−10.3137* U W= 88.3097 − 21.2451* U  = 89.6683 −16.2659* U

R (%) = 95.0
2
R (%) = 98.9
2
R (%) = 98.9
2
R 2 (%) = 96.3
(*)Significant by the “t” test: p-value<0.0021
FIGURE 5. Observed and estimated values of circularity for the projection of the highest dimension (C1) of soybean as a
function of moisture content for different cultivars.

80
NS7901RR TMG132RR
TMG1180RR P98Y70 Estimated
78

76
C2 (%)

74

72

70
0.05 0.10 0.15 0.20 0.25 0.30 0.35
Moisture content (d.b.)

d = 77.3649 −19.1113* U  = 79.3281−14.5395* U W= 78.6120 − 24.4074* U  = 78.9510 −16.3764* U

R (%) = 96.4
2
R (%) = 90.8
2
R (%) = 97.7
2
R 2 (%) = 97.5
(*)Significant by the “t” test: p-value<0.0124
FIGURE 6. Observed and estimated values of circularity for the projection of the average dimension (C2) of soybean as a
function of moisture content for different cultivars.

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Physical properties of different soybean cultivars during drying 596

90
NS7901RR TMG132RR
TMG1180RR P98Y70 Estimated
88

86

C3 (%)
84

82

80
0.05 0.10 0.15 0.20 0.25 0.30 0.35
Moisture content (d.b.)

d = 85.5699 −13.5021* U  = 87.4248 − 8.8033* U W= 88.9212 − 5.8674* U  = 89.5513 −16.3280* U

R 2 (%) = 96.0 R 2 (%) = 86.7 R 2 (%) = 81.5 R 2 (%) = 97.0
(*)Significant by the “t” test: p-value<0.05
FIGURE 7. Observed and estimated values of circularity for the projection of the lowest dimension (C3) of soybean as a
function of moisture content for different cultivars.

It can be noticed, from Figures 5, 6 and 7 that Circularities (C1, C2 and C3) varied in different
circularities C1, C2 and C3 of soybean grains for all proportions as a function of moisture content due to
cultivars, presented similar trend as sphericity data (Figure uninform reductions of their principal characteristics
4), in other words, increased linearly with reduction of dimensions (Figure 1). This trend is observed for most of
moisture content. agricultural products throughout drying, such as chickpeas
Cultivar TMG132RR presented higher variation for (Eissa et al., 2010), soybean (Shirkole et al., 2011), coffee
circularities C1 and C2, whilst cultivars NS7901RR and (Botelho et al., 2016), among others.
TMG1180RR presented lower variation for respective At the present study, both sphericity and
circularities (Figure 5 and Figure 6). Cultivars P98Y70 and circularities increased with decrease of moisture content.
TMG132RR presented, respectively, higher and lower This trend was also observed by Siqueira et al. (2012),
variation for circularity C3 (Figure 7). It can be observed working with jatropha. Araujo et al. (2015), Botelho et al.
that cultivar P98Y70 presented the most homogeneous (2016) and Coradi et al. (2015), working with peanuts,
variation among their circularities, indicating that the coffee and sunflower, respectively, did not observed this
variation of the characteristics dimensions was uniform trend.
during drying. For the moisture content range in which were
Thus, it can be concluded that there are differences observed variations of circularities, for all cultivars, were
regarding circularity during drying when the cultivars are adjusted polynomial equations of first order, which
compared. This result, such as the remaining found at the described significantly (p-value<0.05) the dependence of
present study, reinforces that continuous studies are these variables by moisture content (Figure 5, 6 and 7).
required in order to evaluate the physical properties, Figure 8 presents the observed and estimated values
aiming not only the product itself, but also the genetic of the surface-volume relationship of soybean grains for
singularities potentiated by varietal characteristic. the cultivars studied throughout drying.

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Michele R. Hauth, Fernando M. Botelho, Renata H. Hoscher, et al. 597

1.08

1.04

SV (mm )
1.00

-1
0.96

0.92

NS7901RR TMG132RR
0.88 TMG1180RR P98Y70 Estimated
0.05 0.10 0.15 0.20 0.25 0.30 0.35
Moisture content (d.b.)

d = 0.9637 − 0.1655 U*
 = 1.0846 − 0.2109 U *
W= 0.9644 − 0.0818* U  = 1.0222 − 0.1151* U
R 2 (%) = 88.1 R 2 (%) = 95.5 R 2 (%) = 85.9 R 2 (%) = 95.2
(*)Significant by the “t” test: p-value<0.0132
FIGURE 8. Observed and estimated values of surface-volume ratio as a function of moisture content during drying for
different soybeans cultivars.

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Engenharia Agrícola, Jaboticabal, v.38, n.4, p.590-598, jul./ago. 2018