scholarly journals Criteria of Determination of Safe Grain Storage Time – A Review

10.5772/52235 ◽  
2013 ◽  
Author(s):  
Agnieszka Kaleta ◽  
Krzysztof Grnicki
Keyword(s):  
Storage Time ◽  
Grain Storage

Determination of wheat moisture using terahertz spectroscopy combined with tabu search algorithm

2021 ◽  
Author(s):  
Yin Shen ◽  
Chunjiang Zhao ◽  
Bin Li ◽  
Guanglin Li ◽  
Yanxin Yin ◽  
...  
Keyword(s):  
Tabu Search ◽  
Moisture Content ◽  
Terahertz Spectroscopy ◽  
Search Algorithm ◽  
Grain Storage ◽  
Tabu Search Algorithm ◽  
Wheat Grains

The detection of wheat moisture content plays a key role before grain storage and classification. The harvested wheat grains were taken as samples in the current research. A total of...

scholarly journals KAJIAN KARAKTERISTIK OBJEKTIF DAN SUBJEKTIF TUAK AREN (Arenga pinnata) BERDASARKAN LAMA WAKTU PENYIMPANAN

2017 ◽  
Vol 5 (1) ◽  
Author(s):  
Dhyana Putri
Keyword(s):  
Room Temperature ◽  
Storage Time ◽  
Fermentation Process ◽  
Test Method ◽  
Acceptance Test ◽  
Total Acid ◽  
Titration Method ◽  
Organoleptic Test ◽  
Palm Juice

Palm tuak is one of the traditional drink that is usually consumed by majority people in Bali. Tuak palm is produced from fermented palm juice. The fermentation process makes sucrose contained in palm juice will turn into alcohol and continues to acetic acid. The aim of this research is to know the characteristic objective and subjective palm tuak (Arenga pinnata) based on the storage time. The method in this research was quasi experiment design. The samples of palm tuak were stored at room temperature (24-30°C) on the first day to fifth day. This research was conducted by measuring characteristics objective and subjective at palm tuak, determination of ethanol's concentration by gas chromatography (GC), determination of the pH by pH stick, determination of total acid by titration method, and organoleptic test by acceptance test method. The results showed that the ethanol content obtained during time storage of first to fifth day are 8,1512%, 8,234%, 9,117%, 10,6214%, dan 11,615% respectively. The pH was determined is 4. While total acid obtained during time storage of first to fifth day are 0,321%, 0,421%, 0,433%, 0,472%, dan 0,480%. The result of organoleptic test palm tuak showed that palm tuak that were stored on the first day are the most preferred among the others in terms of taste, color, and aroma.

scholarly journals Reduction of Grain Loss During Harvesting Due to the Rational Distribution of Vehicles

2021 ◽  
Vol 334 ◽  
pp. 02025
Author(s):  
Konstantin Esin ◽  
Andrei Bodrov ◽  
Denis Lomakin ◽  
Maxim Kulev ◽  
Andrew Kulev
Keyword(s):  
Mathematical Model ◽  
Carrying Capacity ◽  
Grain Storage ◽  
Rational Distribution ◽  
Agricultural Organizations ◽  
Combine Harvesters ◽  
The Mathematical Model ◽  
Storage Facilities

The paper deals with the mathematical model of the rational distribution of vehicles, which allows attaching them to a group of combine harvesters during harvesting, depending on the carrying capacity of vehicles, the productivity of combine harvesters and the capacity of grain storage facilities. In addition, it presents a formula which allows determining the required number of vehicles that will deliver grain from a group of combine harvesters. Further the article presents calculations of routes of vehicles movement and determination of the required number of vehicles de-pending on the carrying capacity of one of the operating agricultural organizations.

Chemical and Microbiological Assessments of Mackerel (Scomber scombrus) Stored in Ice

1991 ◽  
Vol 54 (10) ◽  
pp. 784-792 ◽  
Author(s):  
M. BENNOUR ◽  
A. EL MARRAKCHP ◽  
N. BOUCHRITF ◽  
A. HAMAMA ◽  
M. EL OUADAA
Keyword(s):  
Sensory Analysis ◽  
Storage Time ◽  
Bacterial Load ◽  
Total Volatile ◽  
Moderately Halophilic ◽  
Scomber Scombrus ◽  
Load Limit ◽  
Ice Fish

The storage time of mackerel stored in ice was determined by sensory, chemical, and bacterial analyses. Ice: fish ratios of 1:2, 1:3, and 1:4 were used. Sensory analysis revealed that the storage time was directly related to ice: fish ratio and was 9, 8, and 6 d, respectively, At time of rejection, the levels of total volatile bases, trimethylamine and histamine were 23, 5, and 2 mg/100 g, respectively. At this time, a bacterial load limit of 1 × 106 CFU/g was reached for all the flora studied (total mesophilic aerobic, psychrotrophic, moderately halophilic) except the sulfide-producing flora. The data presented show the efficiency of adequate icing and allow for the recommendation of chemical standards for the evaluation of mackerel deterioration and/or for determination of different classes of freshness.

Determination of sample stability for whole blood parameters using formal experimental design

2019 ◽  
Vol 11 (7) ◽  
pp. 930-935 ◽  
Author(s):  
Lara P. Murray ◽  
Keith R. Baillargeon ◽  
Jordan R. Bricknell ◽  
Charles R. Mace
Keyword(s):  
Experimental Design ◽  
Whole Blood ◽  
Storage Time ◽  
Blood Parameters ◽  
Transport Distance ◽  
Sample Stability

Hematocrit increases with storage time, leading to a decrease in transport distance in our paper-based hematocrit device.

Determination of Rice Storage Time with Colorimetric Sensor Array

2016 ◽  
Vol 10 (4) ◽  
pp. 1054-1062 ◽  
Author(s):  
Binbin Guan ◽  
Jiewen Zhao ◽  
Hongjuan Jin ◽  
Hao Lin
Keyword(s):  
Storage Time ◽  
Sensor Array ◽  
Colorimetric Sensor ◽  
Colorimetric Sensor Array
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