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 6 th , 7 th and 8 th 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.
A selection of methods for cheese mass coloring was performed. Cheeses stained with Sudan III according to Herxheimer’s method have fat of a bright orange color, and on micrographs this fat is clearly distinguished in the form of droplets with a diameter of 30 to 100 microns. Moreover, the fatty droplets in the micrographs, regardless of the cheese type, are predominantly light in color (white). The microstructure of cheeses stained with Sudan III and Methylene Blue has a cellular structure. Their fat droplets in micrographs have a dark color (gray or black). The size of the fat droplets is the same as that of cheeses stained with Sudan III according to Herxheimer’s method, from 30 to 100 microns.
This study showed that there were some changes in the temperature and humidity parameters of wheat grains during the storage year. The grain moisture content in both the near-wall and central parts of the metal silo largely did not change, remaining at a level of 10-11%. Moisture values were recorded monthly, and grain temperature was recorded in accordance with seasonal changes, thus, the range of temperature changes was from 20 to 32°С at a minimum outdoor temperature of 5°С. The moisture content of the grain in the surface layer increased by 0.4-1.2% and the final moisture content of the grain was 11.6%. Experiments on grain temperature and humidity changes with active ventilation in large-capacity metal silos have shown that the rate of change (decrease) in temperature depends on the specific air flow rate, and the difference in air and grain temperature. Experimental storage showed that a grain with the moisture content up to 13.6% can be stored for up to nine months without deterioration in quality. A longer shelf life is possible for wheat grains with a moisture content of up to 12%. This article pays special attention to the processes occurring in the under-roof space of large-capacity metal silos and suggests methods for solving this problem.
Keywords: long-term storage, active ventilation, metal silos, heat and mass transfer processes
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