Abstract
The objective of this study was to determine the number of stages of cone drying and immersion that yield the maximum number of high quality seeds. Nine variants of the process were conducted; they differed in terms of dwell time in the drying chamber and water immersion time. Each extraction variant consisted of five drying steps (lasting 10, 8 or 6 h) and four immersion steps (5, 10 or 15 min). Each drying step was followed by cone shaking in a purpose-made laboratory drum. The process variants were evaluated and compared in terms of cone moisture content as well as the dynamics of seed yield and the quality of seeds obtained in the various steps. The seed yield coefficient, α, and the cone mass yield coefficient, β, were calculated. The studied process of seed extraction can be described using the Lewis empirical model for the second stage of drying with the b coefficient ranging from 0.34 to 0.60. Relatively higher initial and final moisture content was found for cones immersed for 15 min (more than 0.45 kgwater·kgd.w.-1), while the lowest moisture content was found for those immersed for 5 min (less than 0.4 kgwater·kgd.w.-1). The highest seed yield at the first and second steps was obtained in the 8 h_10 min variant (53% and 32%, respectively). In all five-step variants, the mean cone yield amounted to 65% of total seeds in the cones; seeds obtained from all variants were classified in quality class I. The procedure recommended for commercial seed extraction facilities consists of three 8 h drying steps and two 10 min immersion steps, with cone shaking in a drum to maximize seed yield. A shorter cone extraction process maintaining an acceptable level of seed extraction may reduce energy consumption by nearly 50%.