This document discusses seed drying methods and factors that affect the drying process. It describes drying as the evaporation of moisture from seed surfaces through movement to the surface from within. The drying temperature depends on the initial seed moisture content, with lower temperatures used for higher moisture contents. Methods mentioned include solar drying, shade drying, forced air drying, vacuum drying, and batch or continuous flow drying using heated air. Factors noted as influencing drying include the initial moisture content, humidity, temperature, air flow, seed properties, and drying system design.
In this presentation discuses about what is seed testing and what are the objective and important , what are the different types of quality assessment test .
In this presentation discuses about what is seed testing and what are the objective and important , what are the different types of quality assessment test .
Varietal identificaton through grow-out test and ElectrophoresisNSStudents
The Presentation is prepared by the N.S Institution of science, Markapur.
It consists of a basic introduction related to Varietal identificaton through grow-out test and Electrophoresis.
It is helpful for chickpea cultivation & production in Agricultural sector.These presentation include all the information up to storing. its language is very simple that why everybody easy to understand.
..........Thanks
CULTIVATION OF OKRA , PRODUCTION TECHNOLOGY OF OKRA ,Arvind Yadav
OKRA
Scientific Name : Abelmoschus esculentus
Family : Malvaceae,
Chromosome number : 2n=72, 108,130
Origin : Asiatic region /Etthiopea/Africa.
Common names : Bhendi, Lady’s FingerEconomic importance and uses :-
Okra is more remunerative than the leafy vegetables.
Tender green fruits are cooked in curry and also used in soups. The root and stem are useful for clearing cane juice in preparation of jaggery.
Okra is rich in vitamins, calcium, potassium and other minerals. 100g consumable unripe bhendi fruits contain 10.4g dry matter, 3,100 calorie energy, 1.8g protein.
The dry seeds contain 13-22% edible oil and 20-24% protein.Area and production:-
India is the largest producer of okra in the world. The major bhendi growing states are Utter Pradesh, Orissa, Bihar and West Bengal.
Popular varieties:-
Pusa Makhmali
Pusa Sawani
Arka Anamika (Selection 10)
Arka Abhay (Selection
Punjab Padmini
Punjab -7
Parbhani Kranti
Varsha Uphar (HRB 9-2)
Gujarat Bhendi 1
Training is an important operation in grapes.
It helps to maintain the stature and spread of the vine and facilitates operations like pruning, intercultivation, spraying and harvesting.
Many training systems are in vogue in India, but the most popular are Bower, Telephone and Kniffin systems.
What is Rouging?
Rouging for quality seed production,
A major source of off-type plant,
Rouging in Certified Seed Production,
Rouging During rice seed production.
Methods of varietal identification in crops .This ppt includes a summed up details of all the types of varietal identification methods used in identifying crop
Varietal identificaton through grow-out test and ElectrophoresisNSStudents
The Presentation is prepared by the N.S Institution of science, Markapur.
It consists of a basic introduction related to Varietal identificaton through grow-out test and Electrophoresis.
It is helpful for chickpea cultivation & production in Agricultural sector.These presentation include all the information up to storing. its language is very simple that why everybody easy to understand.
..........Thanks
CULTIVATION OF OKRA , PRODUCTION TECHNOLOGY OF OKRA ,Arvind Yadav
OKRA
Scientific Name : Abelmoschus esculentus
Family : Malvaceae,
Chromosome number : 2n=72, 108,130
Origin : Asiatic region /Etthiopea/Africa.
Common names : Bhendi, Lady’s FingerEconomic importance and uses :-
Okra is more remunerative than the leafy vegetables.
Tender green fruits are cooked in curry and also used in soups. The root and stem are useful for clearing cane juice in preparation of jaggery.
Okra is rich in vitamins, calcium, potassium and other minerals. 100g consumable unripe bhendi fruits contain 10.4g dry matter, 3,100 calorie energy, 1.8g protein.
The dry seeds contain 13-22% edible oil and 20-24% protein.Area and production:-
India is the largest producer of okra in the world. The major bhendi growing states are Utter Pradesh, Orissa, Bihar and West Bengal.
Popular varieties:-
Pusa Makhmali
Pusa Sawani
Arka Anamika (Selection 10)
Arka Abhay (Selection
Punjab Padmini
Punjab -7
Parbhani Kranti
Varsha Uphar (HRB 9-2)
Gujarat Bhendi 1
Training is an important operation in grapes.
It helps to maintain the stature and spread of the vine and facilitates operations like pruning, intercultivation, spraying and harvesting.
Many training systems are in vogue in India, but the most popular are Bower, Telephone and Kniffin systems.
What is Rouging?
Rouging for quality seed production,
A major source of off-type plant,
Rouging in Certified Seed Production,
Rouging During rice seed production.
Methods of varietal identification in crops .This ppt includes a summed up details of all the types of varietal identification methods used in identifying crop
The International Journal of Engineering and Science (The IJES)theijes
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The papers for publication in The International Journal of Engineering& Science are selected through rigorous peer reviews to ensure originality, timeliness, relevance, and readability
Drying and dehydration are two important processes used to remove moisture from food, agricultural products, and industrial materials. While often used interchangeably, there are subtle distinctions between the two. Understanding these differences and the underlying mechanisms is crucial for effective preservation and quality control.
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2. DRYING
Drying is the process of evaporation of moisture from seed
surface.
It is the movement of moisture to surface from or within the
seed.
Seed drying is carried out various types of driers based on
the requirement.
3. Hence drying temperature is decided as below
Greater the seed moisture content lesser should be the
drying temperature and vice versa.
10% MC and below 1100 F (43.30 C)
10-18 % MC 1000 F (42.20 C)
18-30 % MC 900 F (32.20 F)
4. Drying methods
Solar or sun drying
Natural shade drying
Forced air drying
Vacuum drying or dehumidified drying
Hot air drying
Batch / Bin drying
Continuous flow drying
Multi-pass drying and tempering
5. Forced natural air drying:
Generally ordinary seed godowns are provided with two types of ventilators
for free movement of air circulation.
In modern godowns, provisions are to be made for forcible circulation of air
with the help of an electronic blower.
The outside air which is comparatively dry is circulated in the godown and
thereby the seed get dried up in this process.
This is possible only in dry months.
6. Forced heated air drying:
In this method, the outside air is heated with the help of burner heater and
circulated into the godown for drying.
This principle is employed in several types of the modern dryers.
7. Mechanical drying or artificial drying:
This involves the use of heated or unheated air or others which are
forced through a drier holding the seeds.
Mechanical drying:
Quick drying
Large quantity drying
Equipment used : Dryers
8. DIFFERENT TYPES OF DRIERS
a) Batch bin dryers (or) Metal bin dryers
i) Rectangular metal bin dryers
ii) Circular metal bin dryers
b) Continuous flow dryers
i) L.S.U. dryers (Louisiana State University)
ii) Non mixing column dryers
13. Factors affecting seed drying
Initial seed moisture content
Relative humidity of the air
Temperature
Air flow rate
Seed size
Seed depth
Permeability of seed to moisture migration
Amount of trash in the seed lot
Design of drying system