What is it about?
One of the critical points in the cultivation of both amaranth and quinoa crops is the need to conserve the seeds to ensure that they are available over a long period of time. However, to date there is no fast and efficient method for drying these seeds. In this work microwave drying of amaranth and quinoa seeds has been studied for the first time.
Featured Image
Why is it important?
In this paper, we show that the microwave power density exerts a significant influence on the drying process and the germination rate of the amaranth and quinoa seeds. This is significant because in order to increase the germination rates of both types of seed, after the drying process, it is necessary to employ power densities of less than 1.75 W/g and, in the case of quinoa seeds, the temperature of the drying process also needs to be carefully controlled.
Perspectives
I think that the results obtained in this work will contribute to the development of a fast, efficient and competitive technology for the drying of amaranth and quinoa seeds and its implementation on a commercial scale.
Ph.D. Ángel H. Moreno
Universidad Tecnica de Cotopaxi
Read the Original
This page is a summary of: Microwave drying of amaranth and quinoa seeds: effects of the power density on the drying time, germination rate and seedling vigour, Journal of Microwave Power and Electromagnetic Energy, December 2018, Taylor & Francis,
DOI: 10.1080/08327823.2018.1534052.
You can read the full text:
Contributors
The following have contributed to this page
