 |
ProCrop |
Bean Breakage at Differing Harvest Moistures and Temperatures
Bean breakage caused by harvesting and handling can be very
costly. Research was conducted to
determine the breakage susceptibility of pinto and navy beans related to bean
moisture content and temperature. The
amount of navy bean breakage was constant at moisture contents of 19% to 16%,
then increased dramatically at moisture contents less than 16%; 4% at 16 - 19%
moisture, 15% at 15% moisture, 22% at 14% moisture, 37% at 13% moisture, and 49%
at 12% moisture.
The amount of pinto bean breakage was minimal and increased slowly as moisture contents decreased from 19% to 16%, then increased more rapidly at moisture contents less than 16%. The amount of pinto bean breakage was 2% at 19% moisture, 3% at 18% moisture, 5% at 17% moisture, 6% at 16% moisture, 9% at 15% moisture, 16% at 14% moisture, 20% at 13% moisture, and 26% at 12% moisture.
With both navy and pinto beans at 16% moisture content, there was an increase in breakage with a decrease in temperature. There was more breakage even at 60 degrees F than there was at 75 degrees F. The rate of increase in breakage was greater below about 30 degrees F for pinto beans, but the rate of increase in breakage was uniform for navy beans as temperatures decreased. The amount of pinto bean breakage was 6% at 75 degrees F, 11% at 59 degrees F, 16% at 45 degrees F, 21% at 31degrees F, 29% at 18 degrees F, and 41% at 9 degrees F. The amount of navy bean breakage was 5% at 76 degrees F, 13% at 59 degrees F, 15% at 46 degrees F, 18% at 29 degrees F, 26% at 21degrees F, and 32% at 8 degrees F. By harvesting and handling the beans at optimal moisture contents and temperatures, bean breakage can be greatly reduced.
Figure 3. Breakage susceptibility of pinto beans at different moisture contents.
Figure 4. Breakage susceptibility of pinto beans at different temperatures.
Figure 5. Breakage susceptibility of navy beans at different moisture contents.
Figure 6. Breakage susceptibility of navy beans at different temperatures.
Kenneth Hellevang, Ph.D., PE
Extension Engineer, Professor
NDSU Extension Service
Back to Harvest - Dry
Beans Menu
Back to Dry Beans Menu
Back to Main ProCrop Index
