scholarly journals Management of air flows inside steel silo during grain storage

2020 ◽  
Vol 17 ◽  
pp. 00108
Author(s):  
I. A. Kechkin ◽  
V.A. Ermolaev ◽  
A.I. Romanenko ◽  
V.V. Tarakanova ◽  
K.D. Buzetti
Keyword(s):  
Temperature Difference ◽  
Air Humidity ◽  
Wheat Grain ◽  
Long Term Storage ◽  
Relative Air Humidity ◽  
Condensate Formation ◽  
Effects Of Temperature ◽  
Condensed Moisture ◽  
Term Storage

A study was conducted concerning effects of temperature and relative air humidity during long-term storage of wheat grain in a steel silo. The study was aimed at identifying the possibility of condensed moisture appearing under the silo roof. The probable periods of condensate in the space under the silo roof depending on the temperature difference inside and outside the silo have been determined. Some ways to prevent the condensate formation are proposed in the paper.

Energy Saving System Based on Heat Pump for Maintain Microclimate of the Agricultural Objects

2020 ◽  
pp. 60-84 ◽  
Author(s):  
Giedrius Ge ◽  
Irina Georgievna Ershova ◽  
Alexey N. Vasilyev ◽  
Dmitry Tikhomirov ◽  
Gennady Nikolaevich Samarin ◽  
...  
Keyword(s):  
Energy Saving ◽  
Heat Pump ◽  
Renewable Energy Sources ◽  
Electricity Consumption ◽  
Electric Heater ◽  
Air Humidity ◽  
Long Term Storage ◽  
Relative Air Humidity ◽  
Term Storage

At agricultural facilities, the main attention is paid to the formation and maintenance of their microclimate parameters, and mechanization of storage processes. As world experience shows, it is necessary to develop and implement energy-saving systems and the use of renewable energy sources. The authors have developed energy-saving systems based on the heat pump, with upgraded electrical regulators. The developed system (patent 100873), uses thermoelectric elements and a low-potential energy source, to effectively maintain the temperature parameters of the microclimate during long-term storage of potatoes, but it requires a large amount of electricity consumption (30 to 35 kW), so the authors have developed an energy-saving system based on a heat pump (patent 123909). The temperature regime is achieved by using a thermoelectric cooler-heater and an electric heater. The humidifier allows for maintaining the necessary relative air humidity.

scholarly journals Dependence of fat acidity value on wheat grain storage conditions

2020 ◽  
Vol 17 ◽  
pp. 00107
Author(s):  
I. A. Kechkin ◽  
V. A. Ermolaev ◽  
M. V. Ivanov ◽  
A. I. Romanenko ◽  
E. A. Gurkovskaya
Keyword(s):  
Storage Temperature ◽  
Storage Period ◽  
Acid Value ◽  
Storage Conditions ◽  
Air Humidity ◽  
Wheat Grain ◽  
Storage Duration ◽  
Long Term Storage ◽  
Relative Air Humidity

The article presents the dependence of the fat acidity value (FAV) on the values of humidity and temperature, the relationship between the storage duration for wheat grain and FAV. To establish the expiration date of wheat grain during long-term storage, the author of the article considered the fat acid value (FAV) in mg of KOH. Storage temperature and relative air humidity in a desiccator affect the change (growth) of fat acidity value. The greatest changes occurred at 6th, 7th and 8th months of storage at a relative air humidity of more than 65 % and temperatures above 20 °C. At a storage temperature of 10 °C, in all cases the growth of FAV remained insignificant and was within the limits of determination accuracy. It is noted that when the relative humidity was below 60 %, while the temperature was the same as in the previous case, the FAV of wheat grain was practically unchanged through the 6-month storage period.

The study of the quality of flour obtained from wheat at the stages of long-term storage

2021 ◽  
pp. 449-456
Author(s):  
K.B. Guryeva ◽  
S.L. Beletskiy ◽  
N.A. Khaba
Keyword(s):  
Wheat Flour ◽  
Physicochemical Parameters ◽  
Grain Storage ◽  
Wheat Grain ◽  
Long Term Storage ◽  
Term Storage

This article presents an analysis of the results of the study of flour obtained from batches of wheat grain at the stages of storage. It is shown that during the observed period of grain storage, the quality of the obtained wheat flour was stable and corresponded to the highest grade in terms of physicochemical parameters. Wheat of the 3rd class after 6 years of storage can be used for milling purposes for the production of bakery flour.

Evaluation of microbiological and toxicological safety of wheat grain during long-term storage

2020 ◽  
pp. 41-47
Author(s):  
K.B. Gurieva ◽  
S.L. Beletskiy
Keyword(s):  
Point Of View ◽  
Wheat Grain ◽  
Stored Grain ◽  
Anaerobic Microorganisms ◽  
Long Term Storage ◽  
Quantitative Content ◽  
Order Of Magnitude ◽  
Low Humidity ◽  
Term Storage

The article shows the conditions for the development of microflora during long-term storage of grain. The results of studies of stored grain batches on microbiological indicators and mycotoxins are presented. It was found that the number of mesophilic aerobic and facultative anaerobic microorganisms and the number of mold fungi annually decreased by an order of magnitude when storing wheat in silos of elevators. During storage in silos of elevators, the concentration of mycotoxins in wheat did not change, and after a storage cycle of 3-4 years, the quantitative content of mycotoxins met the requirements of TR CU 015/2011 "On Grain Safety". After the storage, the wheat was safe from the point of view of toxic products of microbiological origin. This was facilitated by the low humidity of wheat (no more than 13%) and the optimal temperature regime: for most of the annual cycle, the grain was in a chilled state at a temperature below 10 °C.

New approaches to the methodology for assessing the quality of wheat in order to use it for baking purposes after storage

2021 ◽  
pp. 153-159
Author(s):  
K.B. Guryeva ◽  
S.L. B Beletskiy ◽  
E.A. Tarasova
Keyword(s):  
Wheat Grain ◽  
New Approaches ◽  
Long Term Storage ◽  
Term Storage

For wheat grain with long-term storage, a set of additional methods has been developed that make it possible to assess its quality, firstly, as an object of long-term storage, and secondly, as an object for processing into flour and making bread from it after a storage cycle. Improving the methodology for assessing the quality of grain is a promising and relevant scientific direction in the development of the technological foundations for long-term storage of grain.

Estimation of the proteinproteinase complex of wheat grain after long-term storage

2020 ◽  
Vol 29 (7) ◽  
pp. 34-36
Author(s):  
K.B. Gur’eva ◽  
◽  
S.L. Beletsky ◽  
N.A. Khaba ◽  
◽  
...  
Keyword(s):  
Wheat Grain ◽  
Long Term Storage ◽  
Term Storage

Analysis of milling characteristics of wheat during long-term storage

2021 ◽  
pp. 387-391
Author(s):  
K.B. Guryeva ◽  
N.A. Khaba ◽  
S.L. Beletskiy
Keyword(s):  
Wheat Grain ◽  
Long Term Storage ◽  
Milling Characteristics ◽  
Milling Properties ◽  
Term Storage

This article presents an analysis of the results of studying batches of wheat grain during storage in terms of milling properties. The results showed that single-grade flour with a yield of 70% was consistently produced from wheat at the stages. Wheat of the 3rd class after 6 years of storage can be used for milling purposes.

scholarly journals Effects of Temperature and Cyclic Dim Light on the Quality of Cabbage Plug Seedlings during Long-term Storage

2004 ◽  
Vol 3 (1) ◽  
pp. 17-21 ◽  
Author(s):  
Fumio Sato ◽  
Hisao Higashio ◽  
Atsuko Uragami ◽  
Shinichi Tokuda
Keyword(s):  
Long Term Storage ◽  
Dim Light ◽  
Effects Of Temperature ◽  
Term Storage

scholarly journals The technological properties of winter wheat grain during long-term storage

10.5219/1642 ◽  
2021 ◽  
Vol 15 ◽  
pp. 926-938
Author(s):  
Nadiia Yashchuk ◽  
Liudmyla Matseiko ◽  
Anatolii Bober ◽  
Matvei Kobernyk ◽  
Sergiy Gunko ◽  
...  
Keyword(s):  
Winter Wheat ◽  
Grain Storage ◽  
Technological Properties ◽  
Wheat Grain ◽  
Technological Parameters ◽  
Long Term Storage ◽  
Grain Products ◽  
Storage Times ◽  
Term Storage

In the world, the demand for quality and safe grain products is increasing. The need to preserve wheat in the event of a natural disaster requires the study of optimal storage times of grain without degrading technological indexes. The purpose of the work was to study the dynamics of technological properties of winter wheat grown after peas, clover, corn for silage and the industrial, ecological, biological growing systems during 1, 3, and 5 years of storage in the conditions of the ordinary granary. The absence of significant differences in the technological parameters of the grain of wheat grown at industrial and ecological systems, but significantly lower indicators at a biological growing system was found. The highest hectolitre weight obtained when wheat grain was grown after corn for silage, and vitreousness – after the clover. Significantly higher biochemical parameters of grain and alveographic properties of flour were for the cultivation of wheat after peas, which provided additional accumulation of protein substances. There are no significant changes in the indicator of hectolitre weight during the grain storage. Other indicators increased significantly after 1 year of storage (on average by 10 – 30%). For further storage, vitreousness growth was insignificant. After 5 years of storage, the falling number significantly increased (on 21% compared to the initial values and on 7% – after 3 years of storage). The content of protein, gluten in the grain, and alveographic properties of flour significantly decreased after 5 years of storage. The possibility of obtaining grain of wheat with high technological parameters for a more safe ecological growing system was established. It was also confirmed to need for grain storage up to 1 year to improve quality indicators and it was established that it safely stored for 3 years.

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