By R. N. Reddy
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Additional resources for Agricultural Process Engineering
In addition, when the mash is not stirred, a foulsmelling, white mold forms on top of the mash. This mold can discolour (darken) and damage seeds at the top of the mash. These seeds will later have to be hand picked out of the dried seed. A properly fermenting mash should not have a foul smell, and there should be little or no white mold on the top. A small amount of white mold is not harmful and can be stirred back into the mash, but a heavy overgrowth should be removed. Washing Seed After fermentation is complete, the seeds are washed to remove pulp, pieces of fruit and debris, and low quality seed.
Dark coloured seeds are especially vulnerable to damage when sun dried. Instead, seeds should be dried in a climate-controlled environment using fan ventilation. A combination of ceiling fans and air conditioning dries seed safely and very quickly. Seed ,should be spread out in thin layers and then stirred several times a day until dry. Once the seeds feel dry, they should cure for another two to three weeks. Curing is the final stage in the drying process. As the seed moisture content declines it comes into equilibrium with the relative humidity.
It is useful to collect a large variety of mesh sizes and shapes to handle a wide variety of seed types. Once you have located suitable screen material it should be mounted on a frame. Professional seed screens are mounted on 12" square wooden frames. Homemade screens should also be mounted on 12" square frames so they can be used together with professional screens. The frames can be made of wooden lath which measures 3,4" x 1-1/2". Ideally, the screens should be constructed so that they nest together.