This document provides a lecture handout for a course on food and crop storage technology. It covers various topics related to crop storage including basic principles of crop storage and preservation, types of storage pests and structures, and factors that affect crop storage. It discusses traditional storage structures like barns and pits as well as modern structures like silos and controlled atmosphere storage systems. It also covers principles of drying stored products and classification of dryers.
Storage is the art of keeping the quality of agricultural materials and preve...Er. Yogesh Kumar
Storage is the art of keeping the quality of agricultural materials and preventing them from deterioration for specific period of time, beyond their normal shelf life
This document discusses food processing industries. It describes the three main classes of food processing: separation, assembly, and preservation. Separation includes processes like rendering and peeling. Assembly combines ingredients like baking and stuffing. Preservation prevents spoilage through methods like refrigeration, heating, drying, and adding preservatives. The document also outlines considerations for food processing facilities and regulations around food safety.
This chapter mainly concerns the preservation methods. Although many methods are used in food processing, some are preservation methods. Such as fermentation, blanching, pasteurization, and sterilization, the packaging is the main one.
Introductory presentation on storage by Er Medha Vyasmedha26
This document provides an overview of different types of storage structures. It begins by defining storage and explaining its purposes, which include assuring year-round availability of commodities and price stabilization. Various classifications of storage types are described based on duration, scale, and principle. Traditional structures include rhombus, crib, barn, shelf, and pits, while modern structures incorporate improved designs like warehouses, silos, and controlled atmosphere systems using refrigeration, cold storage, or evaporative cooling. Key factors affecting long-term crop storage are also summarized.
This document discusses post-harvest handling systems for vegetables. It outlines factors that lead to post-harvest losses, and describes various preliminary practices, combined optional treatments, packaging methods, transport and storage considerations. Preliminary practices include washing, inspection, selection and sorting. Combined optional treatments include irradiation, refrigeration, modified atmospheres and pickling. Packaging methods involve plastic containers, bags and vacuum packaging. Transport and storage recommendations provide optimum conditions for different vegetables to maximize shelf life.
Conservation and preservation of germplasmIñnøcènt ÅñDi
The document discusses germplasm conservation, including both ex situ and in situ methods. Ex situ conservation involves maintaining genetic resources outside their natural habitat, such as in seed banks, field gene banks, DNA banks, botanical gardens, and through in vitro and cryopreservation methods. In situ conservation preserves species in their natural environments through biosphere reserves, national parks, wildlife sanctuaries, and on-farm conservation. Cryopreservation is described as a method to bring plant cells and tissues to a zero metabolism state through freezing at very low temperatures in liquid nitrogen.
India's packaging industry has grown at 25% annually and may reach $5 billion this year. Worldwide, the packaging industry is $417 billion, led by Europe ($129 billion), North America ($116 billion), and Japan ($81 billion). Flexible packaging such as pouches and reclosable bags makes up 21% of the market. Aseptic packaging sterilizes foods and packaging separately then seals them to extend shelf life without refrigeration. Active and intelligent packaging uses oxygen absorbers, moisture absorbers, indicators, and barriers to further extend shelf life while maintaining safety and quality. Nano-packaging has applications in bakery and meat products. Vacuum packing, retort packaging, modified atmosphere packaging, and
Storage is the art of keeping the quality of agricultural materials and preve...Er. Yogesh Kumar
Storage is the art of keeping the quality of agricultural materials and preventing them from deterioration for specific period of time, beyond their normal shelf life
This document discusses food processing industries. It describes the three main classes of food processing: separation, assembly, and preservation. Separation includes processes like rendering and peeling. Assembly combines ingredients like baking and stuffing. Preservation prevents spoilage through methods like refrigeration, heating, drying, and adding preservatives. The document also outlines considerations for food processing facilities and regulations around food safety.
This chapter mainly concerns the preservation methods. Although many methods are used in food processing, some are preservation methods. Such as fermentation, blanching, pasteurization, and sterilization, the packaging is the main one.
Introductory presentation on storage by Er Medha Vyasmedha26
This document provides an overview of different types of storage structures. It begins by defining storage and explaining its purposes, which include assuring year-round availability of commodities and price stabilization. Various classifications of storage types are described based on duration, scale, and principle. Traditional structures include rhombus, crib, barn, shelf, and pits, while modern structures incorporate improved designs like warehouses, silos, and controlled atmosphere systems using refrigeration, cold storage, or evaporative cooling. Key factors affecting long-term crop storage are also summarized.
This document discusses post-harvest handling systems for vegetables. It outlines factors that lead to post-harvest losses, and describes various preliminary practices, combined optional treatments, packaging methods, transport and storage considerations. Preliminary practices include washing, inspection, selection and sorting. Combined optional treatments include irradiation, refrigeration, modified atmospheres and pickling. Packaging methods involve plastic containers, bags and vacuum packaging. Transport and storage recommendations provide optimum conditions for different vegetables to maximize shelf life.
Conservation and preservation of germplasmIñnøcènt ÅñDi
The document discusses germplasm conservation, including both ex situ and in situ methods. Ex situ conservation involves maintaining genetic resources outside their natural habitat, such as in seed banks, field gene banks, DNA banks, botanical gardens, and through in vitro and cryopreservation methods. In situ conservation preserves species in their natural environments through biosphere reserves, national parks, wildlife sanctuaries, and on-farm conservation. Cryopreservation is described as a method to bring plant cells and tissues to a zero metabolism state through freezing at very low temperatures in liquid nitrogen.
India's packaging industry has grown at 25% annually and may reach $5 billion this year. Worldwide, the packaging industry is $417 billion, led by Europe ($129 billion), North America ($116 billion), and Japan ($81 billion). Flexible packaging such as pouches and reclosable bags makes up 21% of the market. Aseptic packaging sterilizes foods and packaging separately then seals them to extend shelf life without refrigeration. Active and intelligent packaging uses oxygen absorbers, moisture absorbers, indicators, and barriers to further extend shelf life while maintaining safety and quality. Nano-packaging has applications in bakery and meat products. Vacuum packing, retort packaging, modified atmosphere packaging, and
Food processing technology involves transforming raw agricultural products into finished food products. It aims to extend shelf life, increase variety, provide nutrients, and generate income. There are many unit operations in food processing like heating, cooling, mixing, and packaging. Dehydration is a key operation that removes water from foods to inhibit microbial growth through evaporation or sublimation. The rate of drying depends on processing conditions like air temperature, humidity, and velocity which influence the moisture removal driving force and boundary film thickness at the food surface.
1. The document discusses various methods for preserving bacteria cultures, including short-term methods like agar slants and stabs as well as long-term methods like ultra-low temperature freezing and freeze-drying.
2. Freeze-drying, or lyophilization, involves freezing samples, then reducing pressure to allow frozen water to sublimate from the sample without passing through the liquid phase.
3. The freeze-drying process helps preserve bacterial viability for decades by preventing damage from ice crystal formation that can occur with other preservation methods.
Germplasm conservation involves maintaining genetic resources through both in situ and ex situ methods. In situ conservation maintains species in their natural habitats through reserves and protected areas. Ex situ conservation preserves genetic material outside its natural habitat, including through seed banks, field gene banks, and cryopreservation. Cryopreservation involves storing plant materials at ultra-low temperatures, typically in liquid nitrogen at -196°C, to preserve genetic resources indefinitely with minimal space and labor requirements. The process includes pretreatment with cryoprotectants, controlled freezing and thawing, then assessing post-thaw viability.
This document discusses recent advances in grain storage and handling. It notes that grains are a major global food staple and that improper post-harvest handling in India results in losses of 12-16 million metric tons annually. Modern storage structures like silos, warehouses and hermetic bags have been introduced to better preserve grain quality and prevent losses during storage and transport. These structures aim to protect grains from moisture, pests and temperature fluctuations for longer storage periods. Proper cleaning, drying, fumigation and pest control are also important aspects of maintaining grain quality in storage facilities.
Hurdle technology involves using two or more preservation methods together to inhibit microbial spoilage of foods. It allows for safer, stable foods without refrigeration. Common hurdles include reduced pH, increased salt content, reduced water activity, and heat processing. The hurdles work synergistically by disturbing the microbes' homeostasis. This technique is widely used in products like jam, fermented vegetables, meat, fish, and dairy. It improves safety and quality while reducing costs compared to using single preservation methods. However, some limitations exist in fully understanding and applying hurdle effects in practice.
A genetic preservation serves as an insurance policy for breeders and owners of valuable cattle by enabling them to extend and develop a specific bloodline when additional production is needed or untimely losses or reproductive inabilities occur.
Packaging is important for every material which is to be saved for later. for crops, it is inevitable. so here are some of the basic and common ways the perishable crops like vegetables are packaged
Active packaging involves packaging materials that interact with the food or the internal environment of the package to extend shelf life or enhance safety while maintaining quality. Some common types of active packaging systems include oxygen scavengers, carbon dioxide emitters/absorbers, moisture absorbers, ethylene absorbers, and antimicrobial films. Oxygen scavengers help remove oxygen from packages to prevent spoilage. Ethylene absorbers help remove the plant hormone ethylene from packages to slow ripening and senescence of produce. Antimicrobial films release antimicrobial compounds to inhibit microbial growth. The effectiveness of active packaging systems depends on factors like the type of food and microbes, environmental conditions, and properties of the packaging material.
6. Concept of in situ and ex situ conservation.pptxa86092067
This document discusses methods for conserving biodiversity, dividing them into in-situ and ex-situ conservation. In-situ conservation protects endangered species within their natural habitats through habitat protection and protected areas. Ex-situ conservation preserves components of biodiversity outside natural habitats using techniques like seed and gene banks, botanical gardens, zoos, tissue culture and captive breeding programs, which can help save species from extinction. Both approaches have advantages, as in-situ conservation allows natural evolution while ex-situ helps declining populations and facilitates research.
POSTHARVEST TECHNOLOGY STORAGE OF AGRICULTURAL PRODUCEpptxGidmworkAbera1
This document provides an overview of storage methods for agricultural produce. It discusses storing perishable crops like fruits and vegetables using refrigerated or controlled atmosphere storage to extend shelf life at optimal temperatures and relative humidity levels. For durable crops like grains, it describes traditional storage methods like bags or pits as well as modern facilities like silos or ventilated structures. Controlled and modified atmosphere storage aim to slow spoilage by reducing oxygen and increasing carbon dioxide levels. Proper storage helps ensure year-round availability of food and optimizes farmers' financial gains.
The document discusses feed storage in India. It notes that 70% of farm produce in India is stored by farmers and proper storage is important to reduce losses. Metal silos are identified as the most efficient and economical storage method as they have low costs, require less labor and land, allow for mechanization, and reduce losses from pests and moisture compared to traditional storage methods. Standards for storage structures have been established by the Indian Bureau of Standards to help minimize losses during storage. Key considerations when purchasing silos include the long-term storage needs, ability to control moisture, temperature and insects through aeration and sealing to maintain quality.
Food preservation involves preventing food from spoiling or decaying so it can be stored for future use. The key principles of food preservation are preventing microbial decomposition through techniques like asepsis, heat, or chemicals; preventing self-decomposition by destroying enzymes or chemical reactions; and preventing damage from insects, animals or mechanical causes. Food is preserved to increase availability year-round, utilize surplus crops, save money by storing food when it's abundant, and ensure a constant food supply in remote areas.
Basic Principle and technique of food preservationSarnali Paul
This document provides an overview of basic food science and preservation techniques. It discusses key topics like shelf life, factors that affect perishability, the relationship between pH and shelf life, and various preservation methods. These include canning, pasteurization and types, freezing and types, drying and classification, and blanching. The principles and effects of these techniques on food quality are also reviewed. The overall document serves as an introduction to fundamental concepts in food science and preservation.
Canning or bottling is a method of food preservation that involves placing foods in jars or containers and heating them to temperatures that destroy microorganisms. There are two safe canning methods - the boiling water bath method for high acid foods like fruits and pickles, and the pressure canner method for low acid foods like vegetables and meats, which reaches temperatures above boiling to kill deadly botulinum toxins. Canning prevents spoilage by driving out air from the jar and creating a vacuum seal to prevent reentry of microbes when the jar cools.
This chapter more focused on the reduced temperature processes. Therefore, processes like chilling, freezing, freeze drying and freeze concentration as well as modified or controlled atmosphere storage and packaging are the main lessons covered
Food spoilage results from microbial growth that alters foods visually and makes them unsuitable for consumption. Various preservation methods are used to inhibit microbial growth and activity, including preventing access of microbes, removing microbes, hindering microbe growth through drying, refrigeration, canning or chemical additions, and killing microbes through heating or radiation. Common preservation methods include drying, salting, smoking, refrigeration, freezing, canning, irradiation, and addition of chemical preservatives.
Ppt fruit-apple-postharvest-watkins-cornell-2014-engUC Davis
This document provides an overview of postharvest and storage practices for maintaining optimal fruit quality. It discusses key factors like harvest timing, quality considerations, harvest management techniques, and storage methods including conventional cold storage, refrigerated storage, and controlled atmosphere storage. Physiological storage disorders like superficial scald are also examined as well as techniques to prevent them, including the use of 1-MCP which binds to ethylene receptors to slow ripening and senescence processes. Proper postharvest handling and storage methods are emphasized for minimizing losses and extending storage life.
Unlocking the Potential of Liquid Nitrogen Containers - A Journey into Cryog...Ashumi Mehta
Cryogenic technology has transformed industries across the globe, from healthcare and food preservation to aerospace and energy. At the heart of this revolution lies the remarkable substance known as liquid nitrogen and its primary vessel, the liquid nitrogen container, or cryogenic storage tank.
Read More information:-
https://medium.com/@inoxcva/unlocking-the-potential-of-liquid-nitrogen-containers-a-journey-into-cryogenic-storage-89e589411659
Food processing technology involves transforming raw agricultural products into finished food products. It aims to extend shelf life, increase variety, provide nutrients, and generate income. There are many unit operations in food processing like heating, cooling, mixing, and packaging. Dehydration is a key operation that removes water from foods to inhibit microbial growth through evaporation or sublimation. The rate of drying depends on processing conditions like air temperature, humidity, and velocity which influence the moisture removal driving force and boundary film thickness at the food surface.
1. The document discusses various methods for preserving bacteria cultures, including short-term methods like agar slants and stabs as well as long-term methods like ultra-low temperature freezing and freeze-drying.
2. Freeze-drying, or lyophilization, involves freezing samples, then reducing pressure to allow frozen water to sublimate from the sample without passing through the liquid phase.
3. The freeze-drying process helps preserve bacterial viability for decades by preventing damage from ice crystal formation that can occur with other preservation methods.
Germplasm conservation involves maintaining genetic resources through both in situ and ex situ methods. In situ conservation maintains species in their natural habitats through reserves and protected areas. Ex situ conservation preserves genetic material outside its natural habitat, including through seed banks, field gene banks, and cryopreservation. Cryopreservation involves storing plant materials at ultra-low temperatures, typically in liquid nitrogen at -196°C, to preserve genetic resources indefinitely with minimal space and labor requirements. The process includes pretreatment with cryoprotectants, controlled freezing and thawing, then assessing post-thaw viability.
This document discusses recent advances in grain storage and handling. It notes that grains are a major global food staple and that improper post-harvest handling in India results in losses of 12-16 million metric tons annually. Modern storage structures like silos, warehouses and hermetic bags have been introduced to better preserve grain quality and prevent losses during storage and transport. These structures aim to protect grains from moisture, pests and temperature fluctuations for longer storage periods. Proper cleaning, drying, fumigation and pest control are also important aspects of maintaining grain quality in storage facilities.
Hurdle technology involves using two or more preservation methods together to inhibit microbial spoilage of foods. It allows for safer, stable foods without refrigeration. Common hurdles include reduced pH, increased salt content, reduced water activity, and heat processing. The hurdles work synergistically by disturbing the microbes' homeostasis. This technique is widely used in products like jam, fermented vegetables, meat, fish, and dairy. It improves safety and quality while reducing costs compared to using single preservation methods. However, some limitations exist in fully understanding and applying hurdle effects in practice.
A genetic preservation serves as an insurance policy for breeders and owners of valuable cattle by enabling them to extend and develop a specific bloodline when additional production is needed or untimely losses or reproductive inabilities occur.
Packaging is important for every material which is to be saved for later. for crops, it is inevitable. so here are some of the basic and common ways the perishable crops like vegetables are packaged
Active packaging involves packaging materials that interact with the food or the internal environment of the package to extend shelf life or enhance safety while maintaining quality. Some common types of active packaging systems include oxygen scavengers, carbon dioxide emitters/absorbers, moisture absorbers, ethylene absorbers, and antimicrobial films. Oxygen scavengers help remove oxygen from packages to prevent spoilage. Ethylene absorbers help remove the plant hormone ethylene from packages to slow ripening and senescence of produce. Antimicrobial films release antimicrobial compounds to inhibit microbial growth. The effectiveness of active packaging systems depends on factors like the type of food and microbes, environmental conditions, and properties of the packaging material.
6. Concept of in situ and ex situ conservation.pptxa86092067
This document discusses methods for conserving biodiversity, dividing them into in-situ and ex-situ conservation. In-situ conservation protects endangered species within their natural habitats through habitat protection and protected areas. Ex-situ conservation preserves components of biodiversity outside natural habitats using techniques like seed and gene banks, botanical gardens, zoos, tissue culture and captive breeding programs, which can help save species from extinction. Both approaches have advantages, as in-situ conservation allows natural evolution while ex-situ helps declining populations and facilitates research.
POSTHARVEST TECHNOLOGY STORAGE OF AGRICULTURAL PRODUCEpptxGidmworkAbera1
This document provides an overview of storage methods for agricultural produce. It discusses storing perishable crops like fruits and vegetables using refrigerated or controlled atmosphere storage to extend shelf life at optimal temperatures and relative humidity levels. For durable crops like grains, it describes traditional storage methods like bags or pits as well as modern facilities like silos or ventilated structures. Controlled and modified atmosphere storage aim to slow spoilage by reducing oxygen and increasing carbon dioxide levels. Proper storage helps ensure year-round availability of food and optimizes farmers' financial gains.
The document discusses feed storage in India. It notes that 70% of farm produce in India is stored by farmers and proper storage is important to reduce losses. Metal silos are identified as the most efficient and economical storage method as they have low costs, require less labor and land, allow for mechanization, and reduce losses from pests and moisture compared to traditional storage methods. Standards for storage structures have been established by the Indian Bureau of Standards to help minimize losses during storage. Key considerations when purchasing silos include the long-term storage needs, ability to control moisture, temperature and insects through aeration and sealing to maintain quality.
Food preservation involves preventing food from spoiling or decaying so it can be stored for future use. The key principles of food preservation are preventing microbial decomposition through techniques like asepsis, heat, or chemicals; preventing self-decomposition by destroying enzymes or chemical reactions; and preventing damage from insects, animals or mechanical causes. Food is preserved to increase availability year-round, utilize surplus crops, save money by storing food when it's abundant, and ensure a constant food supply in remote areas.
Basic Principle and technique of food preservationSarnali Paul
This document provides an overview of basic food science and preservation techniques. It discusses key topics like shelf life, factors that affect perishability, the relationship between pH and shelf life, and various preservation methods. These include canning, pasteurization and types, freezing and types, drying and classification, and blanching. The principles and effects of these techniques on food quality are also reviewed. The overall document serves as an introduction to fundamental concepts in food science and preservation.
Canning or bottling is a method of food preservation that involves placing foods in jars or containers and heating them to temperatures that destroy microorganisms. There are two safe canning methods - the boiling water bath method for high acid foods like fruits and pickles, and the pressure canner method for low acid foods like vegetables and meats, which reaches temperatures above boiling to kill deadly botulinum toxins. Canning prevents spoilage by driving out air from the jar and creating a vacuum seal to prevent reentry of microbes when the jar cools.
This chapter more focused on the reduced temperature processes. Therefore, processes like chilling, freezing, freeze drying and freeze concentration as well as modified or controlled atmosphere storage and packaging are the main lessons covered
Food spoilage results from microbial growth that alters foods visually and makes them unsuitable for consumption. Various preservation methods are used to inhibit microbial growth and activity, including preventing access of microbes, removing microbes, hindering microbe growth through drying, refrigeration, canning or chemical additions, and killing microbes through heating or radiation. Common preservation methods include drying, salting, smoking, refrigeration, freezing, canning, irradiation, and addition of chemical preservatives.
Ppt fruit-apple-postharvest-watkins-cornell-2014-engUC Davis
This document provides an overview of postharvest and storage practices for maintaining optimal fruit quality. It discusses key factors like harvest timing, quality considerations, harvest management techniques, and storage methods including conventional cold storage, refrigerated storage, and controlled atmosphere storage. Physiological storage disorders like superficial scald are also examined as well as techniques to prevent them, including the use of 1-MCP which binds to ethylene receptors to slow ripening and senescence processes. Proper postharvest handling and storage methods are emphasized for minimizing losses and extending storage life.
Unlocking the Potential of Liquid Nitrogen Containers - A Journey into Cryog...Ashumi Mehta
Cryogenic technology has transformed industries across the globe, from healthcare and food preservation to aerospace and energy. At the heart of this revolution lies the remarkable substance known as liquid nitrogen and its primary vessel, the liquid nitrogen container, or cryogenic storage tank.
Read More information:-
https://medium.com/@inoxcva/unlocking-the-potential-of-liquid-nitrogen-containers-a-journey-into-cryogenic-storage-89e589411659
How to Fix the Import Error in the Odoo 17Celine George
An import error occurs when a program fails to import a module or library, disrupting its execution. In languages like Python, this issue arises when the specified module cannot be found or accessed, hindering the program's functionality. Resolving import errors is crucial for maintaining smooth software operation and uninterrupted development processes.
How to Manage Your Lost Opportunities in Odoo 17 CRMCeline George
Odoo 17 CRM allows us to track why we lose sales opportunities with "Lost Reasons." This helps analyze our sales process and identify areas for improvement. Here's how to configure lost reasons in Odoo 17 CRM
How to Setup Warehouse & Location in Odoo 17 InventoryCeline George
In this slide, we'll explore how to set up warehouses and locations in Odoo 17 Inventory. This will help us manage our stock effectively, track inventory levels, and streamline warehouse operations.
The simplified electron and muon model, Oscillating Spacetime: The Foundation...RitikBhardwaj56
Discover the Simplified Electron and Muon Model: A New Wave-Based Approach to Understanding Particles delves into a groundbreaking theory that presents electrons and muons as rotating soliton waves within oscillating spacetime. Geared towards students, researchers, and science buffs, this book breaks down complex ideas into simple explanations. It covers topics such as electron waves, temporal dynamics, and the implications of this model on particle physics. With clear illustrations and easy-to-follow explanations, readers will gain a new outlook on the universe's fundamental nature.
বাংলাদেশের অর্থনৈতিক সমীক্ষা ২০২৪ [Bangladesh Economic Review 2024 Bangla.pdf] কম্পিউটার , ট্যাব ও স্মার্ট ফোন ভার্সন সহ সম্পূর্ণ বাংলা ই-বুক বা pdf বই " সুচিপত্র ...বুকমার্ক মেনু 🔖 ও হাইপার লিংক মেনু 📝👆 যুক্ত ..
আমাদের সবার জন্য খুব খুব গুরুত্বপূর্ণ একটি বই ..বিসিএস, ব্যাংক, ইউনিভার্সিটি ভর্তি ও যে কোন প্রতিযোগিতা মূলক পরীক্ষার জন্য এর খুব ইম্পরট্যান্ট একটি বিষয় ...তাছাড়া বাংলাদেশের সাম্প্রতিক যে কোন ডাটা বা তথ্য এই বইতে পাবেন ...
তাই একজন নাগরিক হিসাবে এই তথ্য গুলো আপনার জানা প্রয়োজন ...।
বিসিএস ও ব্যাংক এর লিখিত পরীক্ষা ...+এছাড়া মাধ্যমিক ও উচ্চমাধ্যমিকের স্টুডেন্টদের জন্য অনেক কাজে আসবে ...
Exploiting Artificial Intelligence for Empowering Researchers and Faculty, In...Dr. Vinod Kumar Kanvaria
Exploiting Artificial Intelligence for Empowering Researchers and Faculty,
International FDP on Fundamentals of Research in Social Sciences
at Integral University, Lucknow, 06.06.2024
By Dr. Vinod Kumar Kanvaria
LAND USE LAND COVER AND NDVI OF MIRZAPUR DISTRICT, UPRAHUL
This Dissertation explores the particular circumstances of Mirzapur, a region located in the
core of India. Mirzapur, with its varied terrains and abundant biodiversity, offers an optimal
environment for investigating the changes in vegetation cover dynamics. Our study utilizes
advanced technologies such as GIS (Geographic Information Systems) and Remote sensing to
analyze the transformations that have taken place over the course of a decade.
The complex relationship between human activities and the environment has been the focus
of extensive research and worry. As the global community grapples with swift urbanization,
population expansion, and economic progress, the effects on natural ecosystems are becoming
more evident. A crucial element of this impact is the alteration of vegetation cover, which plays a
significant role in maintaining the ecological equilibrium of our planet.Land serves as the foundation for all human activities and provides the necessary materials for
these activities. As the most crucial natural resource, its utilization by humans results in different
'Land uses,' which are determined by both human activities and the physical characteristics of the
land.
The utilization of land is impacted by human needs and environmental factors. In countries
like India, rapid population growth and the emphasis on extensive resource exploitation can lead
to significant land degradation, adversely affecting the region's land cover.
Therefore, human intervention has significantly influenced land use patterns over many
centuries, evolving its structure over time and space. In the present era, these changes have
accelerated due to factors such as agriculture and urbanization. Information regarding land use and
cover is essential for various planning and management tasks related to the Earth's surface,
providing crucial environmental data for scientific, resource management, policy purposes, and
diverse human activities.
Accurate understanding of land use and cover is imperative for the development planning
of any area. Consequently, a wide range of professionals, including earth system scientists, land
and water managers, and urban planners, are interested in obtaining data on land use and cover
changes, conversion trends, and other related patterns. The spatial dimensions of land use and
cover support policymakers and scientists in making well-informed decisions, as alterations in
these patterns indicate shifts in economic and social conditions. Monitoring such changes with the
help of Advanced technologies like Remote Sensing and Geographic Information Systems is
crucial for coordinated efforts across different administrative levels. Advanced technologies like
Remote Sensing and Geographic Information Systems
9
Changes in vegetation cover refer to variations in the distribution, composition, and overall
structure of plant communities across different temporal and spatial scales. These changes can
occur natural.
Community pharmacy- Social and preventive pharmacy UNIT 5
467_AGE 512.ppt
1. Sketch Lecture Handout
DEPARTMENT OF
AGRICULTURAL ENGINEERING
COLLEGE OF ENGINEERING
UNIVERSITY OF AGRICULTURE
ABEOKUTA, OGUN STATE
NIGERIA
2. Sketch Lecture Handout
AGE 512:
FOOD AND CROP STORAGE
TECHNOLOGY
(3 Units)
Course Lecturer: Prof. B. A. Adewumi
3. Course Content
• Basic Principles of Crop Storage & Preservation
• Pest and Insect Infestations in Stored Products
and Storage Structures
• Types of Storage Structures – Traditional &
Improved Systems
• Storage Structures for grains, Semi-perishable
Crops (e.g., potatoes, yam, etc) and Perishable
(e.g. fruits and vegetables).
• Strategic Food Reserve
5. Basic Principles of Crop Storage
& Preservation: What is Storage?
Storage is the art of keeping the quality of
agricultural materials and preventing them
from deterioration for specific period of
time, beyond their normal shelf life
6. Basic Principles of Crop Storage &
Preservation (Contd.) Why Storage?
The reasons for storage include:
• Perishable nature of agric. & bio-materials
• Provision of food materials all year round
• Pilling/ provision for large scale processing
• Preservation of viability for multiplication
7. Basic Principles of Crop Storage &
Preservation (Contd.): Why Storage?
• Prevention of original varieties from
extinction (Germ Bank)
• Preservation of nutritional quality
• Weapon for national stability
• Price control and regulation
8. Basic Principles of Crop Storage &
Preservation (Contd.): Why Storage?
• Optimization of farmers’ gain / financial
empowerment of farmers
• Opportunity for export market, etc
10. Storage Types (Contd.): Classification
Based on Duration of Storage
Storage systems are classified in terms of
duration of storage as:
• Short Term Storage
• Medium Term Storage
• Long Term Storage
11. Storage Types (Contd.): Short Term
Storage
Stored products in short term storage mostly
do not last beyond 6 months
Highly perishable products (such as egg,
meat, fish and dairy products) are naturally
stored for short term
High loss of quality is associated with highly
perishable crops in this storage except
controlled systems are used
12. Storage Types (Contd.): Medium
Term Storage
Medium term storage involves keeping the
quality of stored products without
appreciable deteriorations for up to 12
months
The quality of such stored products may not
be guaranteed after 18 months
13. Storage Types (Contd.): Long Term
Storage
Long term storage can guarantee the quality
of stored products beyond 5 years
Germ banks and some storage systems are
known to preserve viability and proximate
characteristics of stored materials for
decades
14. Storage Types (Contd.): Classification
Based on Size or Scale of Storage
Storage systems are classified in terms of
size or scale of storage as:
• Small Scale Storage
• Medium Scale Storage
• Large Scale Storage
15. Storage Types (Contd.): Small Scale
Storage
Small scale storage systems have capacity for
up to 1 ton, but not beyond
They are mostly used at domestic and peasant
levels
They are associated with peasant farmers with
small farm holdings
16. Storage Types (Contd.): Medium
Scale Storage
Medium scale storage can accommodate up to
a hundred tons of stored products
Most of such storage systems are in the
capacity range of 2 – 50 tons, with very
few having capacity beyond 50 tons
Some are used in breweries for temporary
storage of spent grains
17. Storage Types (Contd.): Large Scale
Storage
Large scale storage can accommodated stored
material in 100s and1000s of tons
It is used either for temporary or permanent storage
of very large quantity of various products
It has a very high initial cost but eventually reduces
overall unit cost of production
18. Storage Types (Contd.): Classification
Based on Principle of Storage
Storage systems can be classified in
terms of principle of operation. These
include:
• Physical Storage
• Chemical Storage
• Biological Storage
19. Storage Types (Contd.): Physical
Storage
Physical storage utilizes physical principles to
achieve storage and preservation the quality of
stored products
The physical environment (in terms of moisture
content, temperature and relative humidity)
within the storage system is mostly controlled or
manipulated to retard the activities of agents of
deterioration or prevent deterioration. E.g. cold
storage or controlled environment
20. Storage Types (Contd.): Chemical
Storage
Chemical storage utilizes chemicals to stop or
retard the activities of agents of deterioration
The use of chemicals such as wax, actellic, or
phosphosene dust or tablet to prevent respiration
or insect infestation in stored produce are
examples
Some chemicals are however poisonous and their
uses must be highly monitored, e.g. phosphosene
21. Storage Types (Contd.): Biological
Storage
Biological storage utilizes biological agents,
especially micro organism, to stop or retard
the activities of agents of deterioration or
enhance the shelf life of stored products
This is a very good area of the application of
bio-technology in agriculture
22. Factors affecting Crop Storage
The major physical, chemical & biological factors
affecting the storage of bio-materials include:
• Micro organisms
• Insects, mite and pests
• Rodents
• Environmental factors
24. Factors affecting Crop Storage
(Contd.): Micro Organisms
The activities of micro organism result in:
• Color degradation
• Off flavor
• Moisture upgrading, wet spot & moldiness
• Loss of viability, etc
25. Factors affecting Crop Storage
(Contd.): Insects, Mite and Pests
Insects, mites and pests attack both the stored
material and wooden components of the storage
structure
Weevils are the commonest insects in grains. They
attack seeds and bore through them, and lay eggs
in the seeds and storage structures
They reduce seed weight, quality, nutritional value
and viability
26. Factors affecting Crop Storage
(Contd.): Rodents
Rodents are mammals that parasite on stored
materials and attack storage structures
They eat germs of grains and waste the remaining
parts
They are vectors. They also contaminate stored
materials with their faeces, urine and carcasses
27. Factors affecting Crop Storage
(Contd.): Environmental Factors
The environmental factors that mostly
associated with stored products include:
• Temperature
• Relative humidity
• Equilibrium moisture content
28. Types of Storage Structures
Broadly, storage structures are classified as:
• Traditional Structures: Small sized and short
term with high level of infestation. They are
mostly made of unrefined local materials
• Modern Structures: Mostly large capacity and
long term with better regulation of the storage
environment. They are made of improved and
refined materials
29. Types of Storage Structures (Contd.):
Traditional Structures
These are devices used mostly for short term and
small scale storage
Occasionally they include some medium term and
medium scale storage devices
They require low level of scientific knowledge to
construct, operate and maintain. They are
mostly made of unrefined local materials
30. Traditional Storage Structures (Contd.)
Traditional storage structures include:
• Rhombus
• Crib
• Barn
• Shelf
• Pit/ Underground Storage
• Plastic Containers
• Guard
31. Traditional Storage Structures (Contd.):
Rhombus and Crib
• Polythene bag
• Earthen pot
Rhombus & Traditional Crib:
• These are used for grain storage, mostly
materials in cob. Rhombus is mostly used in
Northern Nigeria while the traditional crib is
used in South Western and Eastern Nigeria
32. Traditional Storage Structures (Contd.):
Rhombus and Crib
Rhombus is cylindrical in shape while crib has
rectangular shape. They are made of palm font
leaf, clay, tree stem and bamboo
Major disadvantages are moisture build as a result
of rain, and micro organism infestation
Sometimes coal or wood heat is introduced at the
lower base to ensure drying
33. Traditional Storage Structures (Contd.):
Barn, Shelf and Pit
Barn, Shelf & Pit:
• These are mostly used for root and tuber crops.
Barn and shelf could be suitable for onion &
carrot. Barn, shelf and pit are recommended for
cassava, yam and cocoyam
• These storage structures are affected by
environmental conditions
34. Traditional Storage Structures (Contd.):
Others
Plastic Containers, Guard, Polythene bag &
Earthen pot:
• These structures are used at household and peasant
levels for the storage of grain. Earthen pots are
equally used for storage of fruits such as orange
• Though small scale and short term in nature, they
are very effective if used under air tight conditions
• Items stored in these systems are locally preserved
with wood or bone ash or powdered pepper
35. Modern Storage Structures (Contd.)
Modern storage structures include:
• Improved crib
• Ware house
• Silo
• Controlled atmosphere storage system
• Refrigeration
• Cold storage
• Evaporative coolant system (ECS)
36. Modern Storage Structures (Contd.):
Improved Crib
• Hermetic storage
• Nitrogen storage
Improved Crib:
• This structure is an improvement over the
traditional crib in terms of design, capacity,
construction material and performance. It has
upgraded the traditional crib to medium scale
storage. Each unit can accommodate 10-20 tons
37. Modern Storage Structures (Contd.):
Ware house
Ware house is used for medium but mostly large scale
storage for bagged or pilled/ bulk products such as
grains, flour, etc
Wooden pallets are used for staking. Material handling
and ventilation equipments are essential
Prevention of roof leakage and water infiltration through
the floor are most essential. Water proof materials are
used for flooring & proper drainage important
38. Modern Storage Structures (Contd.):
Silo
Silo is a cylindrically shaped structure used for
bulk storage of shelled grains in large scale and
for long term
Moisture migration and condensation are major
problems of silo. Hence, the need for accessories
such as material handling and drying equipments
Design, operation and maintenance of silo require
high level of skill & technicalities
39. Modern Storage Structures (Contd.):
Silo Classification
Silo can be classified on the basis of:
• Aeration method/ system
• Material of construction
• Level of technology sophistication
• Structural stability
40. Modern Storage Structures (Contd.):
Silo Classification
Based on the aeration method, silo can
be classified as:
• Mechanical ventilated silo
• Controlled atmosphere silo
• Hermetic silo
• Gas (nitrogen, oxygen, etc) silo
41. Modern Storage Structures (Contd.):
Silo Classification
Based on the material of construction, silo
can be classified as:
• Metal (aluminum, steel, etc) silo
• Concrete silo
• Wooden silo
• Mud silo
• composite silo
42. Modern Storage Structures (Contd.):
Silo Classification
Based on the level of technology, silo can
be classified as:
• Conventional silo
• Instrumentalised silo
• Computerized/ automated silo
43. Modern Storage Structures
(Contd.): Silo Classification
Based on structural stability, silo can be
classified as:
• Deep silo
• Shallow silo
44. Modern Storage Structures (Contd.):
Controlled Atmosphere (CA) Storage System
Controlled atmosphere storage system is a general
classification that include all forms of storage
structures that have devices for controlling and
monitoring the environmental factors
(temperature, relative humidity and moisture)
Silo, ware house, refrigeration and cold storage
could incorporate controlled atmosphere systems
45. Modern Storage Structures (Contd.):
Refrigeration
Refrigeration is a typical CA system that can operate below
atmospheric temperature. The evaporator unit of a
refrigerator could depress temperature a little below zero
degrees through the aid of R12 gas
A refrigerator is made up of components such as
condenser, evaporator, compressor, throttle pipes, fan,
thermostat, etc
It is used for the storage of highly perishable crop and food
materials
46. Modern Storage Structures (Contd.):
Cold Storage
Cold storage is a CA system that can further
depress temperature below that of the
refrigerator with the aid of R22 gas and
maintain temperature below freezing point
for a long time
It has similar components like the refrigerator
but more bulky, expensive and could store
for relatively longer time
47. Modern Storage Structures (Contd.):
Cold Storage
The unique advantages of cold storage include:
• Retardation of respiration and other metabolic
activities
• Controls ripening, retards aging, softening, texture
and color change. Preserves color & texture
• Retards moisture loss & wilting
• Retards microbial activities & spoilage
• Retards sprouting & undesirable growth, etc
48. Modern Storage Structures (Contd.):
Cold Storage
The following information are essential in the
use of cold storage:
• Temperature fluctuations affect temperature
sensitive crops. Therefore, keep temperature and
storage condition steady and constant
• Pre cool fruits to remove field heat before
products are transferred into cold store
• Avoid storing incompatible products
• Ensure adequate ventilation within cold store
and use appropriate relative humidity
49. Modern Storage Structures (Contd.):
Evaporative Coolant System (ECS)
Evaporative coolant system (ECS) is another CA
storage. It slightly depresses temperature below
and increases the relative humidity above
atmospheric conditions by natural means. It is
appropriate for the storage of fruits & vegetables
ECS utilizes the principle of evaporation occurring
at the surface of a wet material to produce cooling
inside. Wetted padded materials are normally
used as medium of evaporation
50. Modern Storage Structures (Contd.):
Hermetic Storage Structure
Hermetic storage structure prevents air absorption
into the stored products in order to disallow
metabolic activities of any form by the product,
micro organism or insect
Consequently, hot spot, wet spot and moisture
build in storage systems are prevented
51. Modern Storage Structures (Contd.):
Gas Storage Structure
Gas (nitrogen, oxygen, etc) storage structure
provides devices that allows essential gas such
as nitrogen or oxygen to be introduced and
preserved in the system in order to prevent
ripening or/ and metabolic activities.
Some silo and cold storage structures are
provided with such facilities
52. Modern Storage Structures (Contd.):
Design Principles
Essential design considerations and
parameters for modern storage structures
include:
• Location & orientation
• Systems capacity
• System efficiency
• Handling methods & equipments
• Structural stability & requirements
53. Nature of Agric./ Bio-materials in
Relation to Storage
Agric./ bio-material have the following
characteristics/ nature in relation to storage:
• Living organism
• Moisture rich
• Ripening process
• Bio degradable
• Hygroscopic: Shrinkage and swelling occur
54. Drying of Stored Product
Drying is essential during storage because
of the following reasons:
• Metabolic activities of agricultural materials
• Variations in the ambient conditions
• Activities of micro organisms and insects
• Direct admission of water into storage systems
through leaking roof, wall or floor
• Moisture build in storage structures due to
condensation and wet spot, etc
55. Major components of dryer
A dryer is therefore required to supply heated air for
drying during storage. A dryer has the following
basic components:
• Heat source to supply heat
• Fan to move the heat
• Duct to channel the heated air
• Insulator to ensure minimal heat loss
• Control systems to regulate air parameters such as
temperature, relative humidity, flow rate, enthalpy,
entropy, etc
56. Classification of dryers
Classification of dryers is based on the following:
• Principle of operation (Natural, mechanical, solar)
• Mode of air & product movement (Co current,
counter current, cross flow)
• Level of technology (conventional, semi
automated, fully automated)
• Source of heat supply (Solar, electrical, fossil fuel,
bio-fuel, etc)
57. Air Properties and Psychometry
The knowledge of the properties of air and the
interactions between these properties are
essential in the drying of agricultural
materials
Essential properties of air include:
• Vapor pressure
• Relative humidity
• Humidity ratio
58. Air Properties and Psychometry (Contd.)
• Dry bulb temperature
• Wet bulb temperature
• Enthalpy
• Entropy
• Specific volume
The psychometric chart relates all the essential air
properties in a single chart and it is used for
determining air properties at different drying
conditions, at specified air pressure
59. Heating and Cooling Processes
Heated air is used for drying while cool air is used
for refrigeration. During heating or cooling
either of the following processes could occur:
• Sensible heating or cooling
• Heating with humidifying
• Cooling with dehumidifying
60. Drying Rates
Two major types of drying rates associated with the
drying of agricultural materials include:
• Constant drying rate: Rate of moisture removal is
constant. This is mostly the case at the beginning
of drying for very wet products such as fruits and
vegetables
• Falling drying rate: Rate of moisture removal is
not constant but decreasing because all free
surface water and water of saturation are removed
61. Solar Dryers
Solar dryings are especially recommended for the
tropical regions because of the high intensity
and duration of solar radiation. Solar dryer
essentially consists of the following:
• Collector (flat plate or concentrator type)
• Air duct
• Solar storage (mostly optional), black stones are
used locally
• Drying chamber
62. Material Handling and Storage
Material handling equipment are essential
accessories for large scale storage structures
Material movement into and within storage
structures for large scale structures is effective
using material handling facilities such as:
• Folk lift
• Screw conveyor
• Belt conveyor
• Bucket elevator
• Pneumatic conveyor
63. Moisture Isotherm
This shows the relationship and interaction
between physical parameters (namely
temperature, relative humidity and
equilibrium moisture content) that affect the
storage of agricultural/ bio-materials
Essential aspects of moisture isotherm of
importance include:
65. Storage of Highly Perishables
• Dairy products, meat and fish are highly
perishable materials because of their very high
level of moisture and high micro organism
activities associated with them
• Refrigeration and cold storage are mostly
recommended for the storage of this category
of material
66. Storage of Fruits and Vegetables
• Fruits and vegetables are in the category of perishable
agricultural materials
• They are also very rich in moisture content and can
easily be bruised and wilt quickly
• They are the riches natural source of minerals vitamins,
and anti oxidants
• They cannot tolerate heat and high temperatures. ECS
& refrigeration are recommended for their storage
67. Storage of Roots and Tubers
• Root and tuber are tropical crops. They are very
rich source of carbohydrate
• Care must be taken during harvest to avoid
bruise in order to ensure effective storage
• Pit storage is recommended for cassava which
must be harvested with its stem
• Shelf, barn and pit storage are recommended for
yam and cocoyam
68. Strategic Food Reserve
This is a national plan supported by policies to
provide large scale storage for agricultural and
food material to ensure national food
sufficiency, stability and price control
especially at critical periods (war, famine,
disaster, draught, flood, etc)
The use of large scale and long term storage
structures such as silo, warehouse and cold
storage are inevitable for such national plans
69. Strategic Food Reserve (Contd.)
Strategic Food Reserve policies must be all
embracing and consider the following factors:
• Socio economic factors
• Technical factors
• Capacity building
• Legal implications, etc
70. Relevant Literatures
Adewumi, B.A and A.F Akerele. 2003. Evaluation of the storage
qualities of onions in domestic environment. Proceeding of the
Nigeria Society of Bio Technology, 25:103-106.
Adewumi, B. A., J.C Igbeka and A.A Satimehin. 1990. Evaluation of
crib storage structures in South Western Nigeria. Paper presentation
at the Annual Conference of the Nigerian Society of Agricultural
Engineers, Makurdi,.
Adewumi, B.A and O.S.V Oduwole. 1995. Problems affecting the
utilization of silo storage in Nigeria” NSE Technical Transactions 3
(2): 27-32.
Adesida, M.A. 1889. Economics of grain storage in the warehouses in
Nigeria. Post Harvest News, 3:2-5, 2001.
Agboola, S.D. 1983. Information Booklet. Publication of the Nigerian
Stored Products Research Institute (NSPRI), Lagos Nigeria.
71. Relevant Literatures (Contd.)
Ajibola, O.O. 1994. Desorption isotherms for plantain at several
temperatures. Journal of Food Science 51:69-71.
Ajisegiri, A.S. 1989. Sorption phenomena and storage stability. Ph.D
Thesis (unpublished), University of Ibadan, Ibadan.
Ajisegiri, A.S. 1990. Improving local rhombus for grain storage.
Paper presentation at the Conference of the Nigeria society of
Agricultural Engineers, Makurdi.
Babarinsa, F.A. 2001. Grain storage in silos without insecticides.
Post Harvest News 3:1-5.
Brummer , H. 1989. Grain cooling in steel silo. World Farming
8:30-35, 1983
Cruz, J.P. and A. Diop. Agricultural Engineering in development:
Warehouse technique.
72. Relevant Literatures (Contd.)
Faseyi, O.W. 2001. Report on the training organized by the Chinese
Government on grain storage management and technology.
Federal Ministry of Agriculture, Nigeria. 20pp.
Henderson, S. M. and Perry, R. C. 1976. Agricultural Process
Engineering. 3rd Edition. Avi Textbook Series.
Igbeka, J.C. 1991. Indigenous and modern methods of grain
preservation and storage. An invited paper presented at the NSE
course on design, construction and maintenance of food storage
system.
Labuza, T.P. 1968. Sorption phenomena in food. Food Technology
22 (3): 15 – 24.
Mohsenin, N. 1970. Physical Properties of Plant and Animal
Materials. Vol.1. 1st Ed. Gordon and Breach Science Publisher.
73. Relevant Literatures (Contd.)
NAS. 1998. Post harvest losses in the developing countries
Publication of the National Academy of Science, Washington,
D.C, U.S.
Okunola, A.A 1995. Equilibrium moisture content and relative
humidity of source tropical root crops. Proceeding of the
Agricultural Society of Nigeria Okunola, A.A. and J.C Igbeka.
2000. Water absorption characteristics of plantain and sweet
potato. Proceeding of the Nigeria Institution of Agricultural
Engineers, 22:20-25.
Rudenko. Material Handling Equipment. Peace Publisher, Moscow.
Sinha, R.N &Muir. Grain Storage: Part of a System. Avi Publisher.
Sinha, R.N 1971. Interrelations of physical ,chemical and biological
variables in deterioration of stored grains. In: Grain storage Part of
the system.