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Types of Storage Structures

Types of Storage Structures. Lecture 3 (continuation of Lecture 2). Underground Storage. Myth- Moisture essential. Concept of airtight storage-depletion of oxygen (can be created artificially or naturally.

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Types of Storage Structures

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  1. Types of Storage Structures Lecture 3 (continuation of Lecture 2)

  2. Underground Storage • Myth- Moisture essential. • Concept of airtight storage-depletion of oxygen (can be created artificially or naturally. • Respiration-grain respiration is low but respiration of infested or infected grain is high.

  3. High CO2 concentrations are due to mold respiration. • Insects cannot tolerate oxygen tension <2%. • Molds can grow at oxygen tension below 0.2%. • Airtightness is critical for dry but not wet grain.

  4. Development did not occur until 1900s. • Granary weevil mortality at different oxygen and carbon dioxide levels (graph). • Effect of insect density of oxygen levels (graph). • Carbon dioxide levels in a slightly leaky structure (0.5% oxygen /day) (graph) – stable around 15-25%.

  5. Underground Pits • Different shapes and sizes. • Straw, polyethylene, concrete, asphalt (bitumen). • Grain generally dry (moisture, 13% or less). • Temperature fluctuations. Only at the top. • Simple form of short-term storage. • Lower temperatures. • Siting is important.

  6. Grain should not be removed frequently.

  7. Above Ground Airtight Structures • Various structures, but concepts are similar to underground structures. • Polyethylene sandwiched between cement, cement over burlap, flexible silos (butyl rubber).

  8. Airtight storage of dry grain • Grain moisture should be 1-2% below 13%. • Not usually recommended for malting barley. • Milling and baking properties are unaffected.

  9. Airtight storage of wet grains • Grain with ERH of 70% or higher. • Seed generally dies. • In UK and US not intended for human food. • Primarily anaerobic respiration. • Pressure changes. • Grain adsorbs carbon dioxide.

  10. Carbon dioxide production is influenced by grain moisture (graph). • Loss of carbon dioxide (graph). • Temperatures do not change appreciably (graph). • Moisture content of grain changes very little (graph). • Odor develops.

  11. Viability of seed drops dramatically. • Baking quality not affected. • Slight change in chemical composition (no increase in acidity; increase in reducing sugars. • Dry matter loss at moistures > 18%. • Feed value unaffected. • Metal silos, breather bags, finishes, flexible silos.

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