Agricultural Engineering Notes on Post Harvest Practices

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Agricultural Engineering Notes on Post Harvest Practices

POST-HARVEST PRACTICES
Introduction
In agriculture post-harvest practices is the stage of crop production immediately following harvest. It will include cooling, drying, cleaning, sorting, packing and storage. The instant a crop is removed from the ground or separated from the parent plant, it begins to deteriorate. Post harvest treatment and handling largely determines the final quality, whether crop is sold, for fresh consumption or used as an ingredient in a processed food product.

DRYING
Drying is a mass transfer process consisting of the removal of water, or other solvent, by evaporation from a solid, semi-solid or liquid. This process is often used as a final production step before selling or packaging a product.
To be considered `dried`, the final product must be solid, in the form of a continuous sheet (e.g. paper), long pieces (e.g. wood), particles (e.g. grains) or powder (e.g. salt or milk powder). A source of heat and an agent to remove the vapour produced are necessary. In bio-products like food grains and pharmaceuticals like vaccines, the solvent to be removed is almost invariably water.
In food drying is a method of preservation that inhibits the growth of micro-organisms and hiders decay. Bacteria, yeasts and molds need the water in food to grow and drying effectively prevents them from surviving in food. Drying using the sun and wind to prevent spoilage has been practiced since ancient times, and was the earliest form of food curing.
Importance of drying
1. Drying allows for early harvesting which reduces losses from storm and natural shattering.
2. Field conditions are also better for harvesting (i.e. ground is dry and there are few weeds)
3. Early harvesting permits the farmer time to prepare the ground for the following crop earlier in the season.
4. Planning the harvest season to make better use of labour because harvesting does not depend on fluctuations of
the moisture content of the grain in the field.
5. Long time storage without deterioration.
6. Enables farmers to take advantage of higher prices a few months after harvesting.
7. Maintenance of viability of the grain by removing the moisture. The possibility of natural heating of the grain
with subsequent reduction or destruction of germination is decreased.
8. Drying enables the farmer to sell better quality product.

Advantages of drying
1. Increased quality of harvested grain by reducing crop exposure of crop to weather elements.
2. Longer product shelf life as lower moisture content reduces degenerative activities that require water.
3. Reduces dependency on weather conditions for harvest.
4. Reduces size and/or number or combines and other harvest related equipment and labour due extended
harvesting time.
5. For some products, taste is improved.
6. New products can be developed.
Disadvantages
1. Original investment for drying equipment and annual cost of ownership.
2. Operating cost fuel, electricity and labour.
3. Extra grain handling processes required may result in further investment in equipment.
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