Quality of Soybean Seeds after Microwave Drying

Featured Application: The use of microwaves in drying has been the subject of studies in the post-harvest sector. Some authors have identified damage to the seeds because of microwaves, while others have found promising results for the technique. This study verified that the use of microwaves can be safe if the appropriate temperature and power conditions are applied. In this work, readers will also be able to verify that the use of electromagnetic energy can also be more economical and efficient, as it greatly reduces the drying time, in addition to being possible to increase germination during the process, which is highly desirable. In addition to the temperature x power binomial, water content is another variable that can affect the process. This should be a stimulus for further research and studies in the area that address a broader spectrum of varieties and water content to that the technique can be safer to the point that its use reaches the public. The use of electromagnetic energy for drying seeds has been shown to be a promising alternative. However, studies show that the technique still lacks careful evaluation due to the sensitivity of soybean seeds to damage caused using microwaves. Studies have shown that the use of microwaves during drying can be safe in seeds of soybeans, corn, and beans, among others. These studies recognize that drying using microwaves has a great potential for savings in the drying process, as it considerably reduces the drying time. This work aimed to evaluate the immediate damage caused in soybean seeds subjected to drying at temperatures of 40, 50, and 60 °C, with power of 0, 0.5, and 1 W/g at a frequency of 2.45 GHz. The results of the vigor and germination tests showed that the action of microwaves on seeds was not only safe and more efficient but also brought about increases in seed germination and vigor. However, the process must be judicious and obey precise indices of power and temperature to not cause damage to the seeds.