scholarly journals Analysis of the effects of storage conditions on the preservation of soybean quality and the prevention of the self-heating process and the occurrence of fires

2012 ◽  
Vol 66 (4) ◽  
pp. 587-594
Author(s):  
Verica Milanko ◽  
Dusan Gavanski ◽  
Mirjana Laban
Keyword(s):  
Carbon Dioxide ◽  
Moisture Content ◽  
Raw Materials ◽  
Storage Conditions ◽  
The Self ◽  
Inert Gases ◽  
Self Heating ◽  
Carbon Dioxide Atmosphere ◽  
Domestic Practice

After harvest, oilseed raw materials must be stored for a longer or shorter period of time before further processing. The task of storage is the safekeeping of the stored material with a minimal loss in quality. In order to preserve wet grain until processing, it is necessary to provide proper storage conditions. For this purpose, storage in the atmosphere of inert gases as well as storage in hermetically closed storages is applied. Such method is uncommon for oil cultures in domestic practice. Experimental research, analyzed in this paper, with emphasis on the effects of storage conditions on the preservation of soybean grain quality and the prevention of possibilities of the occurrence of the self-heating and self-ignition process, confirms the advantages of application of such method of storage for soybean grain. Soybean with the moisture content of 10.99% and 16.96% is stored in steel semi-industrial silo cells with carbon-dioxide atmosphere, and in hermetically sealed cell. The changes in temperature in the silo cells, changes in moisture content and discoloration of the soybean grains, as well as the amount of oil and protein in the grain were monitored during the experiment. The quality of the oil in grain was determined through the content of free fatty acids. The results of the research showed that, during longer period of time (216 days), the quality of the soybean grain in the sample with higher moisture content (16,96%) was preserved when storage was performed in carbon dioxide atmosphere. The storage of wet grain in a hermetically closed cell, in relation to the grain kept in carbon dioxide atmosphere, did not record significant differences in the examined indicators. Since the storage under controlled conditions did not result in the development of processes that would lead to the spontaneous heating of the soybean mass, the recommendation is to introduce such storage method for oilseed raw materials into domestic practice, with the additional aim of increasing the degree of protection against fire and explosions.

scholarly journals Effect of self-heating on the processing quality of rapeseed

2018 ◽  
Vol 32 (3) ◽  
pp. 313-323 ◽  
Author(s):  
Marzena Gawrysiak-Witulska ◽  
Aleksander Siger ◽  
Magdalena Rudzińska ◽  
Kinga Stuper-Szablewska ◽  
Robert Rusinek
Keyword(s):  
Moisture Content ◽  
Middle Layer ◽  
Bottom Layer ◽  
The Self ◽  
Processing Quality ◽  
Self Heating ◽  
Two Stages ◽  
Thermal Phenomena ◽  
Intergranular Space

Abstract The paper concerns the effect of adverse thermal phenomena on the processing quality of rapeseed. A measurement station was developed for the study, composed of a model cylindrical silo with a capacity of 3.85 m3, which was filled with seeds of winter rape cv. Suzy (2.5 t). In the conducted experiment, the silo was filled with three layers of seeds, the bottom layer witha moisture content of 7%, the middle layer with a moisture content of 12.7%, and the top layer with a moisture content of 7%. The experiment was carried out with temperature and humidity sensors in the vertical and horizontal axes, placed in a distance of 0.15 m from one another. The increase in temperature in the intergranular space measured during the self-heating pheno-menon can be divided into two stages: I – slow (up to approx. 150 h)and II – significant (from 150 h, 2-3ºC per day). As a result of the development of the self-heating phenomenon, the processing quality of rapeseed deteriorated. Indeed, under increased temperature the quality changes were so significant that they rendered the seeds unfit for any kind of consumption purposes.

DRIED WHOLE EGG POWDER: XXIII. THE EFFECT OF MOISTURE CONTENT AND METHOD OF PACKING ON THE STORAGE LIFE OF DRIED SUGAR–EGG MIXTURES

1946 ◽  
Vol 24f (6) ◽  
pp. 430-436
Author(s):  
R. L. Hay ◽  
Jesse A. Pearce
Keyword(s):  
Carbon Dioxide ◽  
Moisture Content ◽  
Beneficial Effect ◽  
Potassium Chloride ◽  
Storage Life ◽  
High Moisture ◽  
Effect Of Moisture ◽  
Egg Powder ◽  
Whole Egg

Dried sugar–egg powders, obtained from a commercial Canadian source, were adjusted to 1.4, 2.8, and 3.2% moisture and stored at 40°, 80°, and 120° F. from 1 to 52 weeks. Quality of the powder was assessed by measurement of fluorescence, potassium chloride value, pH, and foaming volume. The rate of deterioration increased with an increase in moisture content at 80° and 120° F. The effect of moisture content on fluorescence and potassium chloride values was negligible at 40° F., but high moisture in powders stored at this temperature accelerated the development of acidity and the loss in baking quality as assessed by foaming volume.Packing in carbon dioxide, nitrogen, and in vacuo had a slight beneficial effect on dried sugar–egg powder.

scholarly journals Thermophysical parameters of corn and wheat flour

2012 ◽  
Vol 49 (No. 4) ◽  
pp. 157-160 ◽  
Author(s):  
M. Božiková
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Moisture Transfer ◽  
Raw Materials ◽  
Wheat Grain ◽  
Corn Flour ◽  
Specific Kind ◽  
Physiological Processes ◽  
Macroscopic Structure

This article deals with thermophysical properties of nutritive raw materials particularly of corn and wheat granary mass. It is necessary to know thermophysical performance of granary mass for protection of quality of technological process by processing to final products. Granary mass consist of grains complex of specific kind. It is non uniform material in microscopic and macroscopic structure. There are enacted biophysical and physiological processes. Heat transfer can not be isolated by solid transfer and heat &ndash; moisture transfer. It means that specification of granary mass and granary fragments is difficult to determine. We researched thermal properties of fragments of corn and wheat grain, concretely corn and wheat flour. In the first series of measurements we measured relations of thermal conductivity&nbsp; to the moisture content&nbsp; in range (2&divide;18) % for two different samples &ndash; corn flour and wheat flour. Function f ( to bulk density <sub>S</sub>, samples had identical moisture content 6.5%. For size of corn and wheat grains in range (0.063&divide;0.5) mm this is polynomical function. Measured results are corresponding with results at present literature (Ginzburg et al. 1985).

scholarly journals Effects of Mixing Duration and Raw Materials on the Physicochemical, Microstructural and Sensorial Properties of Sausages Prepared From Red Tilapia (Oreochromis sp.)

2021 ◽  
Vol 34 (4) ◽  
Author(s):  
ABU BAKAR ASYRUL-IZHAR ◽  
◽  
NORIZAH MHD SARBON ◽  
MOHAMMAD RASHEDI ISMAIL-FITRY
Keyword(s):  
Moisture Content ◽  
Linear Expansion ◽  
Raw Materials ◽  
Raw Material ◽  
Colour Properties ◽  
Mixing Times ◽  
Sensory Acceptability ◽  
Water Holding ◽  
Carbohydrate Contents

Tilapia can be commercialised to produce sausages. However, the use of minced tilapia or tilapia surimi as the raw material and different mixing durations of the ingredients using the bowl cutter during the sausage production could affect the quality of the products. This study determined the effects of different mixing durations (10, 15 or 20 min) on the physicochemical, microstructural and sensorial properties of sausages made from minced tilapia and tilapia surimi. The washing of the minced tilapia during the surimi production significantly increased the tilapia surimi moisture content and pH, while reducing the protein, fat and ash contents. Subsequently, the addition of other ingredients to produce the sausages influenced the moisture, fat, ash and carbohydrate contents of both types of sausages. The type of raw material and mixing duration showed significant interactions in terms of linear expansion, water holding capacity and colour properties of the sausages. Individually, the tilapia surimi sausage had a better linear expansion, cohesiveness, colour and sensory acceptability than the minced tilapia sausage. The mixing times of 15 and 20 min produced better results for the physicochemical and sensory properties of both types of sausages. However, the gel strengths of both types of sausages were better when mixed for 15 min and the microstructure images supported this. Based on the results obtained, this study concluded that tilapia surimi as the raw material with 15 min of mixing duration is recommended to produce a better-quality sausage.

scholarly journals ИССЛЕДОВАНИЯ ПРОТРАВЛИВАТЕЛЯ MOBITOX SUPER, ОСНАЩЕННОГО ДВУХДИСКОВЫМ РАСПРЕДЕЛЯЮЩИМ УСТРОЙСТВОМ И ДВУХУРОВНЕВЫМ ОТРАЖАЮЩИМ УСТРОЙСТВОМ

2019 ◽  
pp. 129-133
Author(s):  
A.V. Machnev ◽  
O.N. Kukharev ◽  
O.Yu. Machneva ◽  
V.A. Machnev ◽  
P.N. Horev ◽  
...  
Keyword(s):  
Moisture Content ◽  
Rigid Body ◽  
Comparative Studies ◽  
Root Rot ◽  
Consumption Rate ◽  
The Self ◽  
High Quality ◽  
Seed Dressing ◽  
Basic Version

Применение протравливателей семян способствует повышению их полевой всхожести, снижению головневых заболеваний и корневых гнилей. Опыт эксплуатации протравливателей в зерносеющих хозяйствах показал, что в Российской Федерации наибольшее распространение получили самоходные протравливатели камерного типа ПС-20АМ01, Mobitox Super, ПСК-15. Недостатки этих машин выражаются в невозможности проведения качественного протравливания на площадках с углом наклона более 7 градусов и при работе машины при производительности в диапазоне от 60 до 100 от базовой. Кроме того, повышенные влажность семян после протравливания (по агротехническим требованиям АТТ не более 1 ) и дробление семян несколько снижают эффективность применения камерных протравливателей. Целью исследований являлось повышение качества протравливания семян за счет применения двухдискового распределяющего и двухуровневого отражающего устройств. Для чего сравнительные исследования протравливателя Mobitox Super, оснащенного двухдисковым распределяющим устройством и двухуровневым отражающим устройством семян, проводили с базовым вариантом Mobitox Super в ООО Русское поле Сердобского района Пензенской области на обработке семян озимой пшеницы Бирюза комбинированным инсектофунгицидным протравителем семян Селект Макс с нормой расхода препарата 1,7 л/т. Установлено, что в диапазоне от 30 до 150 мм открытия заслонки лепесткового дозатора разработанного камерного самоходного протравливателя качество протравливания семян значительно увеличивается в сравнении с серийно-выпускаемым Mobitox Super и увеличивается его производительность до 2,1 т/ч.The use of seed dressers improves their field germination, reduces smut diseases and root rot. The experience of the use of dressing agents in grain-sowing farms showed that the self-propelled seed dressers PS-20AM01, Mobitox Super, PSK-15 are most widely used in the Russian Federation.The disadvantages of these machines are expressed in the impossibility of conducting high-quality dressing on sites with an inclination angle of more than 7 degrees and when the machine is operating at a capacity in the range from 60 to 100 of the base. In addition, the increased moisture content of the seeds after dressing (according to the agrotechnical requirements of perfectly rigid body (PRB) - no more than 1 ) and the crushing of seeds somewhat reduce the effectiveness of using chamber dressers. The aim of the research was to improve the quality of seed dressing through the use of a two-disk distributing and a two-level reflecting devices. We conducted comparative studies of the Mobitox Super seed dresser, equipped with a two-disk distributor and a two-level seed reflector, with the basic version of Mobitox Super. The studies were carried out in the OOO Russkoye Polye of Serdobsky district of the Penza region on the treatment of winter wheat Biryuza seeds with a combined insectofungic seed dresser Select Max with a consumption rate of 1.7 l/t. It was established that in the range from 30 to 150 mm of opening the spade-type dispenser flap of the developed chamber self-propelled seed dresser, the quality of seed dressing significantly increased and its productivity increased to 2.1 t/h in comparison with the commercially available Mobitox Super.

scholarly journals The Optimum Storage Conditions on the Quality of the Stingless bee Honey

2021 ◽  
Vol 2049 (1) ◽  
pp. 012003
Author(s):  
Imron Meechai ◽  
Isma-ae Chelong ◽  
Romlee Chedoloh
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Sugar Content ◽  
Storage Condition ◽  
Storage Conditions ◽  
Stingless Bee ◽  
Significant Difference ◽  
Storage Times ◽  
And Storage

Abstract Honey of stingless bee has a higher moisture content than bees. Long-term storage may cause fermentation processes to change the physicochemical properties and taste. Thus, the aim of this research was evaluation of the optimum storage condition on the quality of stingless bee honey. Stingless bee honey (Tetragonular larviceps) was contained in plastic bottle and kept at ambient temperature (30-35°C) and low temperature (4-8°C) for 0-45 days. Before and after storage honey were analyzed the physicochemical properties and sensory investigation for comparison of quality. The results showed that temperatures and storage times have affected on the reducing sugar content, pH, conductivity, color, moisture content with significant difference (p<0.05). While, temperatures and storage times have unaffected on the °Brix value (p>0.05). Additionally, the physicochemical properties of honey were according with previously quality report. The sensory investigation indicated that the smell natural flavor, consistency, taste and sourness were not significant difference (p>0.05). In contrast, the color and overall preference were significant difference (p<0.05). For honey quality, Thus, the honey might keep at 4-35°C for ≤45 day of this study.

scholarly journals MOISTURE AND ACIDITY AS INDICATORS OF THE QUALITY OF HONEY ORIGINATING FROM VOJVODINA REGION

2015 ◽  
Vol 7 (2) ◽  
pp. 99-109 ◽  
Author(s):  
Nadežda Prica ◽  
Milica Živkov Baloš ◽  
Sandra Jakšić ◽  
Željko Mihaljev ◽  
Brankica Kartalović ◽  
...  
Keyword(s):  
Moisture Content ◽  
Storage Conditions ◽  
Physicochemical Analysis ◽  
Yeast Fermentation ◽  
The Stability ◽  
Processing And Storage ◽  
And Storage ◽  
Alcohol Formation ◽  
Positive Quality

The color, aroma and fl avor are major sensory characteristics of honey, which are mainly determined by the botanical origin of honey as well as by processing and storage conditions. Increased moisture content above the maximum permitted level could result in honey spoilage, which aff ects its sensory properties. The higher water-in-honey content, the greater possibility of yeast fermentation and thus the change of the fl avor and color ofhoney. Fermentation process results in alcohol formation and, in the presence of oxygen, the alcohol will break down to acetic acid and water, which causes honey to have sour taste. Thus, moisture content of honey is a critical parameter for its quality as it aff ects the stability of honey and its resistance to microbial spoilage during storage. Physicochemical analysis of moisture content and acidity of honey play an important role in determining the overall characteristic of honey and final assessment of its quality. In this study, the investigation of aforementioned parameters resulted in positive quality assessment for 48 of 50 examined honey samples produced in 2013 in the territory of Vojvodina.

scholarly journals Influence of Storage Moisture and Temperature On Lignocellulosic Degradation

2019 ◽  
Vol 1 (3) ◽  
pp. 332-342 ◽  
Author(s):  
Towey ◽  
Webster ◽  
Darr
Keyword(s):  
Moisture Content ◽  
Financial Risk ◽  
Frozen Storage ◽  
Storage Conditions ◽  
Biomass Degradation ◽  
Minimal Impact ◽  
Biomass Storage ◽  
Dry Matter Loss ◽  
The Impact

Feedstock degradation is a major source of financial risk for cellulosic biorefineries. To assess the impact of the feedstock loss and quality during storage, this study explored interactions of moisture content and temperature on the degradation of biomass. Specifically, this study evaluated the dry matter loss and compositional change of corn stover during storage conditions common at industrial biomass storage facilities. This lab-scale study allowed for increased measurement precision associated with quantifying how biomass degradation changes the quality of stored biomass. Results of this work define stable biomass storage moisture content of less than 20% in which there is low risk for degradation over time. At moisture levels above 20%, biomass degradation will be prevalent with hemicellulose being the most degraded fraction of the feedstock. Additionally, results demonstrate that temperature has a minimal impact on biomass degradation in non-frozen storage conditions.

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