| Issue |
BIO Web Conf.
Volume 10, 2018
Contemporary Research Trends in Agricultural Engineering
|
|
|---|---|---|
| Article Number | 02001 | |
| Number of page(s) | 6 | |
| Section | Engineering and Technology | |
| DOI | https://doi.org/10.1051/bioconf/20181002001 | |
| Published online | 26 March 2018 | |
The effect of conditions and storage time on course of moisture and temperature of maize grains
Faculty of Engineering, Slovak University of Agriculture, 949 76 Nitra, Tr. A. Hlinku 2, Slovakia
* Corresponding author: pavol.findura@uniag.sk
Characteristics of stored cereals significantly affect the technical solution of individual storage facilities, as well as the technical appliances used to provide storage technologies, i.e. storing aeration and off-loading. The objective of the study was to monitor the influence of atmospheric temperature and extraneous moisture on the course of temperature and moisture of maize grain during the storage. An average value of maize grain moisture was 13.6% and an average value of temperature inside of the silo was 12.3°C within a defined timeframe. An average moisture value of maize grain stored in the floored warehouse was 13.7%, but an average temperature inside the warehouse was 21.9°C, however extraneous conditions during the storage were unchanged. Average value of extraneous moisture was 86.5 % and an average value of atmospheric temperature was 9.17°C. It was not recorded any occurrence of animal pests in stored maize grain during the storage. Grain water content differs with the change of air moisture and temperature. Reduction of grain water content is most frequently realized by residual drying (moisture is less than 15%); the storage stability is provided at the moisture of 12%.
© The Authors, published by EDP Sciences, 2018
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (http://creativecommons.org/licenses/by/4.0/).
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