The effect of conditions and storage time on course of moisture and temperature of maize grains

Angelovič, Marek; Krištof, Koloman; Jobbágy, Ján; Findura, Pavol; Križan, Milan

doi:10.1051/bioconf/20181002001

Cited by 18 publications

(8 citation statements)

References 18 publications

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“…Rice, soybean, and corn grains are processed at a variety of moisture content levels depending on the processing type [14,15]. Different moisture contents are required, for example, for storage (preferably low to reduce the risk of mold development, for rice as low as 9% MC [14], for corn up to 14% MC [20]) and for harvesting (for medium rice about 22-24% MC [15], for corn below 28% MC [21]), and grains with different MC will be suitable, for instance, for comminution or milling (for rice 12-14% MC [14], for corn 14-15% MC [20]). The physical and mechanical properties in this study were analyzed for grains with the MC ranged from 10% to 26%, to cover the MC ranges of grains processing.…”

Section: Introductionmentioning

confidence: 99%

Moisture-Dependent Physical-Mechanical Properties of Maize, Rice, and Soybeans as Related to Handling and Processing

2022

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Knowledge of physical and mechanical properties of cereal grains is important for designing handling and processing equipment. However, there is still a lack of knowledge on the influence of moisture content on the physical-mechanical properties as related to machine design. The aim of this study was to investigate and describe the changes in select physical-mechanical properties of maize, rice, and soybeans at various moisture content (10%, 14%, 18%, 22%, 26%; wet basis) and their compression behavior at two loading rates of 1.25 mm/min and 125 mm/min. The measured physical and mechanical properties include size, shape, and breakage force of single kernels. It was found that an increase in moisture content increased the kernel size, altered the kernel shape, and decreased the bulk density. The effects of moisture content and loading rate on breakage force, stress, and energy varied depending on the grain type. Our results indicated that an increase in moisture content changed the mechanical behavior of grain kernels from brittle to viscoelastic. To prevent kernel damage during processing and handling, the measured force and stress during compression can be used as the limit value for designing equipment.

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Section: Introductionmentioning

confidence: 99%

Moisture-Dependent Physical-Mechanical Properties of Maize, Rice, and Soybeans as Related to Handling and Processing

2022

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“…The findings of Garg et al (2016) revealed that the moisture content of wheat packaged in metallic bins and jute bags responds to environmental moisture change. Angelovič et al (2018) also reported that extraneous temperature and moisture dictate the moisture content of maize stored in a silo. External conditions can also influence condensate formation on the surface of improperly dried grains (Kechkin et al, 2020).…”

Section: Effects Of Temperature and Moisture During Storage Onmentioning

confidence: 95%

Postharvest losses in food grains – A Review

Abdullahi

Dandago

2021

Turkish Journal of Food and Agriculture Sciences

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Grains (cereals and legumes) are universal foods that provide calories, proteins, essential minerals and vitamins. They are essential to the nutrition of many including infants and children. Attack by insects and microorganisms, particularly fungi, during drying, storage and processing, affects the quality, safety and market value of grains. Fungal attacks before or during drying can be disastrous, the effect can persist throughout the supply chain. Postharvest grain losses pose challenges to food and nutritional security, public health, and many developing nations' economy. Postharvest storage structures and packaging materials are expected to extend the shelf life of the grains by protecting them from insects, microorganisms, environmental factors and making the microenvironment unfavorable for insect and microbial activities. Traditional storage and packaging materials are highly inefficient in this sense and are associated with quality degradation. Traditional storage and packaging materials commonly used by farmers, mostly in developing countries, include granary, crib, wooden box, gunny bag and polypropylene woven bag. Modern storage and packaging materials commonly used are metal silo and hermetic bags; they are effective but unfortunately cannot be afforded by most farmers in developing countries. The article reviewed postharvest storage management of cereals and legumes. Literature was gathered through a comprehensive literature review. The use of various traditional storage and packaging materials for grains was debated. Techniques for the prevention of postharvest losses were extensively discussed, emphasis was given to novel technology and the use of natural insecticides. Challenges associated with controlling postharvest losses were also summarised. In the end, research gaps were identified and recommendations were provided about minimizing grain contamination and postharvest losses.

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“…The results obtained in the characterization of the corn stover ( Oyedeji et al 33 report a moisture content on a dry basis of 15.9%, while Angelovič et al 34 obtained an average moisture percentage of 13.6%. For the pH parameter, Gómora et al 35 recorded 6.77 + 0.053, while Rendón 36 reported a pH of 6.76.…”

Section: Physical-chemical Characterization Of the Wastementioning

confidence: 99%

Obtaining lactic acid through microbial fermentation from corn residues

Cantos-Macías,

Sánchez-Piguave,

Ponce

et al. 2023

Afinidad

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The production and kinetics of lactic acid (LA) by batch fermentation were studied, using corn residues as substrate with Lactobacillus delbrueckii spp. Bulgaricus. A factorial design was developed for the pretreatment stage of the residue and lactic fermentation to determine the best conditions for obtaining total reducing sugars and lactic acid. In the pretreatment, the best conditions were obtained by working with HCl at 3% (v/v), 75 °C, and 30 minutes of reaction. Fermentation was carried out, keeping the medium at a pH between 5.5-6, and the best working conditions were 100 µl of the microorganism, 37ºC, and 24 hours of fermentation, reaching a maximum concentration of 19.9 g/L. Kinetic models for LA production, bacterial growth, and substrate consumption were proposed. Likewise, to verify the observed data, different statistical indices were calculated to evaluate the accuracy of the models. Finally the Luedeking-Piret and logistic models, were selected as they presented the best fit to the experimental data for LA production, substrate consumption, and bacterial growth, respectively.

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The effect of conditions and storage time on course of moisture and temperature of maize grains

Cited by 18 publications

References 18 publications

Moisture-Dependent Physical-Mechanical Properties of Maize, Rice, and Soybeans as Related to Handling and Processing

Moisture-Dependent Physical-Mechanical Properties of Maize, Rice, and Soybeans as Related to Handling and Processing

Postharvest losses in food grains – A Review

Obtaining lactic acid through microbial fermentation from corn residues

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