1. Grain undergoes respiration which converts food reserves into energy through a chemical reaction of oxidation, producing heat, water, and carbon dioxide.
2. Respiration rates in grain increase with higher moisture content and temperature, causing the mass to become thermally unstable.
3. Localized heating from respiration and insects can cause hot spots that further accelerate heating and damage grain through temperature increase. Control methods focus on reducing moisture, temperature, and oxygen levels or increasing carbon dioxide.
Refrigeration is a technique used for preserving food in low temperatures. This procedure slow down or stop most bacteria from dividing and thereby multiplying, but do not kill them.
The document discusses proper management during the first 48 hours of a chick's life to maximize performance, immunity, and livability. Key aspects that are essential to avoid stress include maintaining the correct temperatures and humidity levels within the thermo neutral zone, adequate ventilation, a 23-hour lighting program, access to clean water, and consumption of a nutrient-rich starter feed. Proper early management is critical to ensure the full development of the immune, thyroid, and digestive systems and allow the chicks to reach their genetic performance potential.
Heat waves and its effect on crops.pptxUAS, Dharwad
Heat waves can severely impact agriculture and crops. The presentation discusses heat waves, their measurement, history and effects on crops. Extreme heat can reduce yields for wheat, rice, maize and soybeans. It causes issues like wilting, scorching of plant tissues, reduced photosynthesis and lower quality. Methods to reduce heat stress on plants include overhead watering, mulching and shade cloth. Research findings show heat waves have reduced global cereal harvests by 10% over 50 years. The conclusion reiterates the negative impacts of heat waves on agriculture.
Food Preservation by Drying - Premraja N.pptxPremraja N
This Presentation contains Information and knowledge about various drying methods for Food preservation for enhancing the shelf life of food by lowering the water activity.
various drying methods including, CONVECTIVE DRYING,AIR DRYING,FLUIDIZED BED DRYER,SPRAY DRYERS,
DIELECTRIC DRYING,
Ohmic heating, CABINET DRYER etc.
- Storage life of fresh foods depends on storage conditions and handling before, during, and after storage. In general, cool storage helps retain quality for most fresh or preserved foods.
- The quality of harvested produce depends on growing conditions and post-harvest treatments. Storage length is affected by composition, resistance to microbes, and environmental temperature and gases.
- Respiration is the major process of concern during storage, as it causes produce to deteriorate over time through the breakdown of complex molecules into simpler ones like carbon dioxide and water. The rate of respiration depends on temperature and can be reduced through refrigeration.
The three main functions of plants are photosynthesis, respiration, and transpiration. Photosynthesis captures light energy to produce sugars, respiration metabolizes sugars to provide energy for growth and processes, and transpiration is the loss of water vapor through leaves which transports minerals and maintains turgor pressure.
Refrigeration is a technique used for preserving food in low temperatures. This procedure slow down or stop most bacteria from dividing and thereby multiplying, but do not kill them.
The document discusses proper management during the first 48 hours of a chick's life to maximize performance, immunity, and livability. Key aspects that are essential to avoid stress include maintaining the correct temperatures and humidity levels within the thermo neutral zone, adequate ventilation, a 23-hour lighting program, access to clean water, and consumption of a nutrient-rich starter feed. Proper early management is critical to ensure the full development of the immune, thyroid, and digestive systems and allow the chicks to reach their genetic performance potential.
Heat waves and its effect on crops.pptxUAS, Dharwad
Heat waves can severely impact agriculture and crops. The presentation discusses heat waves, their measurement, history and effects on crops. Extreme heat can reduce yields for wheat, rice, maize and soybeans. It causes issues like wilting, scorching of plant tissues, reduced photosynthesis and lower quality. Methods to reduce heat stress on plants include overhead watering, mulching and shade cloth. Research findings show heat waves have reduced global cereal harvests by 10% over 50 years. The conclusion reiterates the negative impacts of heat waves on agriculture.
Food Preservation by Drying - Premraja N.pptxPremraja N
This Presentation contains Information and knowledge about various drying methods for Food preservation for enhancing the shelf life of food by lowering the water activity.
various drying methods including, CONVECTIVE DRYING,AIR DRYING,FLUIDIZED BED DRYER,SPRAY DRYERS,
DIELECTRIC DRYING,
Ohmic heating, CABINET DRYER etc.
- Storage life of fresh foods depends on storage conditions and handling before, during, and after storage. In general, cool storage helps retain quality for most fresh or preserved foods.
- The quality of harvested produce depends on growing conditions and post-harvest treatments. Storage length is affected by composition, resistance to microbes, and environmental temperature and gases.
- Respiration is the major process of concern during storage, as it causes produce to deteriorate over time through the breakdown of complex molecules into simpler ones like carbon dioxide and water. The rate of respiration depends on temperature and can be reduced through refrigeration.
The three main functions of plants are photosynthesis, respiration, and transpiration. Photosynthesis captures light energy to produce sugars, respiration metabolizes sugars to provide energy for growth and processes, and transpiration is the loss of water vapor through leaves which transports minerals and maintains turgor pressure.
Welcome to an exciting exploration of the world of natural resources! In this CH-14 class of Grade 9, we will delve into the fascinating realm of our planet's natural resources and learn about their importance and utilization.
From minerals to forests, water to air, natural resources are the backbone of our lives and our economy. In this class, we will explore the various types of natural resources, their distribution and availability, and how they are used in everyday life.
Through engaging and informative visuals, our PowerPoint presentation will take you on a journey to discover the vast potential of natural resources, their management, and conservation. You will learn about the impact of human activities on these resources and explore the role we can play in sustainable development.
By the end of this class, you will have a deeper understanding of the critical role natural resources play in our lives and our planet's well-being. So, join us on this exciting adventure to unlock the secrets of natural resources and become a responsible citizen of the world!
Great job on my PPT! My hard work and dedication are evident in the high-quality presentation I've created. My slides are visually appealing, and my content is clear and concise. I should be proud of the effort I put in and the results I achieved
Jane se phele niche vali video dekh lo (VERY IMP)
https://www.youtube.com/watch?v=V5qMCRAZTN8
This document provides an overview of several key topics in biology:
- Exchange of materials through active transport, gas exchange in lungs/gut/plants, and transpiration.
- Transportation in the body via the circulatory system, and the role of blood, exercise, and kidney functions like dialysis.
- Microbiology concepts like growing microbes, using yeast/bacteria for food production, large-scale fermentation, and antibiotic/biofuel production.
This document discusses different types of composting processes and factors that affect composting. It describes aerobic composting, which uses air and breaks down organic waste quickly without smell, and anaerobic composting, which does not use air and breaks down waste slowly with an unpleasant smell. It outlines organisms, moisture levels, temperatures, carbon to nitrogen ratios, and aeration involved in effective composting. Optimum conditions for composting include a moisture level of 50-60%, temperatures of 50-60 degrees Celsius, a carbon to nitrogen ratio of 30:1, and adequate aeration.
1. Photosynthesis is the process by which plants produce their own food using carbon dioxide, water and sunlight through the action of chlorophyll.
2. The key requirements for photosynthesis are carbon dioxide, water, sunlight, and chlorophyll. Photosynthesis produces glucose and releases oxygen as a byproduct.
3. The rate of photosynthesis is affected by light intensity, carbon dioxide concentration, and temperature - it proceeds fastest at around 40°C and declines above and below this temperature range.
This document summarizes 10 factors that affect the rate of respiration in plants: 1) Temperature, with an optimum range of 20-30°C, 2) Carbon dioxide concentration and oxygen availability, 3) Light, which can raise temperature and thus respiration rate, 4) Minimum oxygen concentration of 3-10% for aerobic respiration, 5) Water content, with very low or high contents decreasing respiration, 6) Availability of respiratory substrates up to a point, 7) Mechanical stimulation, injury or infection, 8) Ripening of climacteric fruits, 9) Chemical inhibitors of respiration, and 10) Younger growing cells having higher respiration than mature cells.
Food engineering operations are employed in food industries for production of good quality palatable and stable foods.Food engineering operations convert raw agricultural commodities into canned, frozen, dehydrated, formulated and otherwise modified forms of food.
This document discusses temperature as an important abiotic factor and ecological influence. It describes how temperature affects various physiological processes in plants and animals, including metabolism, reproduction, growth, and morphology. Plants and animals are classified based on their temperature requirements and tolerances. The document also outlines several adaptations that allow organisms to survive in varying temperature conditions, such as dormancy, insulation, migration, and phenotypic changes.
AQA Biology B3, Unit 3, full Detailed Revision NotesSaqib Ali
This document provides an overview of various topics related to biology including:
- The process of gas exchange that occurs in the lungs, gut, and plants via diffusion, osmosis, and active transport.
- How the circulatory system transports blood to and from the heart and lungs via arteries, veins, and capillaries to supply oxygen and remove carbon dioxide from tissues.
- The role of microorganisms like yeast and bacteria in food production processes like fermentation and culturing.
- Methods for large scale production of microbes and antibiotics as well as renewable energy sources like biogas.
The fields of food science, agriculture, microbiology, chemistry, and engineering are all included in the broad area of food engineering. Food process engineering spans the full spectrum from obtaining raw food ingredients to processing them into food products to preserving, packing, and distributing the food products to the consumer market using thorough research methodologies, cutting-edge machinery, and complex procedures. And this applies to more than simply fresh food. It also encompasses the development and production of nutrient-dense goods in more palatable forms and packaging, such as superfood powder, tablets, oils, and other dietary supplements. This is true for substitutes like superfoods, which provide the same health advantages of fruits and vegetables in a form that is simpler to prepare and eat .There will be a significant growth in these employment in the upcoming years due to the enormous industry that is food engineering, particularly genetic food engineering, which is required to feed the expanding global population. In particular, as seen by the rising consumption of green food supplements and other more practical goods, a growing number of health-conscious consumers are searching for more practical ways to receive their recommended daily intake of nutrients. It also extends to nutritious substitutes like powdered supplements, oils, and other alternatives to food that has been farmed .
This document discusses thermoregulation in insects. It defines key terms like ectotherm, endotherm, and poikilotherm. While traditionally considered poikilothermic, some insects can maintain stable body temperatures through physiological and behavioral adaptations. Physiological adaptations include mechanisms for heat conservation during flight or evaporative cooling. Behavioral adaptations involve seeking optimal temperatures or clustering. Social insects also regulate hive/nest temperatures through fanning, water carrying, or clustering behaviors.
This document discusses greenhouse technology and its uses. It describes passive greenhouses, which use natural heating and cooling, and active greenhouses, which use auxiliary energy systems. Greenhouses can be used for drying crops to extend their shelf life. Different heating systems for greenhouses are also outlined, including unit heaters, boiler systems, heat distribution pipes, infrared heaters, and solar heating.
The document discusses refrigeration and different refrigeration systems. It begins by defining refrigeration and describing its use in food preservation. It then discusses the history of refrigeration and different refrigeration processes used in food processing. The document outlines several types of refrigeration systems including mechanical compression, evaporative cooling, absorption, thermoelectric, and vapor compression refrigeration. It provides details on the components and working of mechanical and vapor compression refrigeration systems.
Poultry housing is needed because modern chickens have fast growth rates and high egg production, making it difficult for them to regulate their body temperature in extreme environments. The body temperature of adult chickens is between 105-107°F, while newly hatched chicks have a temperature of about 103°F. Panting is one mechanism chickens use to maintain their body temperature when heat cannot be dissipated through other means. Proper ventilation and environmental controls are necessary in poultry housing to keep chickens comfortable and productive.
The document discusses ecological conditions and limiting factors that affect organisms. It covers:
- Each organism has a range of conditions it can survive in, and conditions outside this range prevent survival.
- Organisms occupy a wide range of temperatures, from arctic to desert to thermal vents.
- A species' ecological niche is the range of conditions it is adapted to. Different niches allow multiple species to coexist.
- Limiting factors define the viability of life, and any single factor outside its optimum range can stress an organism.
This document discusses how environmental factors affect the physiology of various living organisms. It covers how light, temperature, water, CO2 concentration, and wind impact plant physiology, influencing processes like photosynthesis, transpiration, and thermoregulation. It also explains how these environmental conditions affect the physiology of animals and humans, particularly their ability to regulate body temperature and combat heat and cold stress. Throughout, it provides examples of physiological adaptations that allow organisms to tolerate or avoid stressful environmental conditions.
Environmental factors such as light, temperature, water, CO2 concentration, and wind can significantly impact plant and animal physiology. In plants, these factors influence processes like photosynthesis, transpiration, and membrane properties. Plants have various adaptations to respond to different environmental conditions, such as producing protective proteins in response to temperature extremes. Human physiology is also affected by the environment, particularly temperature, which the body regulates through thermoregulation and processes like sweating and shivering. Environmental stresses like heat and cold can impact the cardiovascular system as well as hydration levels. Animals also use changes in melatonin production in response to changes in day length as a seasonal clock.
Food Processing and preservation 3 - Sterilization.pdfPeterJofilisi
The document discusses food sterilization and preservation through heat processing. It describes sterilization as using high heat to destroy microbes and enzymes, giving foods a shelf life over 6 months. The factors that influence sterilization time include heat resistance of microbes, heating conditions, food acidity, and container size. Proper sterilization requires knowledge of microbe concentrations and heat resistance. Microbe death through heat follows a logarithmic order and can be measured using D-values and Z-values. Different container types and the rate of heat penetration must also be considered for effective sterilization.
Welcome to an exciting exploration of the world of natural resources! In this CH-14 class of Grade 9, we will delve into the fascinating realm of our planet's natural resources and learn about their importance and utilization.
From minerals to forests, water to air, natural resources are the backbone of our lives and our economy. In this class, we will explore the various types of natural resources, their distribution and availability, and how they are used in everyday life.
Through engaging and informative visuals, our PowerPoint presentation will take you on a journey to discover the vast potential of natural resources, their management, and conservation. You will learn about the impact of human activities on these resources and explore the role we can play in sustainable development.
By the end of this class, you will have a deeper understanding of the critical role natural resources play in our lives and our planet's well-being. So, join us on this exciting adventure to unlock the secrets of natural resources and become a responsible citizen of the world!
Great job on my PPT! My hard work and dedication are evident in the high-quality presentation I've created. My slides are visually appealing, and my content is clear and concise. I should be proud of the effort I put in and the results I achieved
Jane se phele niche vali video dekh lo (VERY IMP)
https://www.youtube.com/watch?v=V5qMCRAZTN8
This document provides an overview of several key topics in biology:
- Exchange of materials through active transport, gas exchange in lungs/gut/plants, and transpiration.
- Transportation in the body via the circulatory system, and the role of blood, exercise, and kidney functions like dialysis.
- Microbiology concepts like growing microbes, using yeast/bacteria for food production, large-scale fermentation, and antibiotic/biofuel production.
This document discusses different types of composting processes and factors that affect composting. It describes aerobic composting, which uses air and breaks down organic waste quickly without smell, and anaerobic composting, which does not use air and breaks down waste slowly with an unpleasant smell. It outlines organisms, moisture levels, temperatures, carbon to nitrogen ratios, and aeration involved in effective composting. Optimum conditions for composting include a moisture level of 50-60%, temperatures of 50-60 degrees Celsius, a carbon to nitrogen ratio of 30:1, and adequate aeration.
1. Photosynthesis is the process by which plants produce their own food using carbon dioxide, water and sunlight through the action of chlorophyll.
2. The key requirements for photosynthesis are carbon dioxide, water, sunlight, and chlorophyll. Photosynthesis produces glucose and releases oxygen as a byproduct.
3. The rate of photosynthesis is affected by light intensity, carbon dioxide concentration, and temperature - it proceeds fastest at around 40°C and declines above and below this temperature range.
This document summarizes 10 factors that affect the rate of respiration in plants: 1) Temperature, with an optimum range of 20-30°C, 2) Carbon dioxide concentration and oxygen availability, 3) Light, which can raise temperature and thus respiration rate, 4) Minimum oxygen concentration of 3-10% for aerobic respiration, 5) Water content, with very low or high contents decreasing respiration, 6) Availability of respiratory substrates up to a point, 7) Mechanical stimulation, injury or infection, 8) Ripening of climacteric fruits, 9) Chemical inhibitors of respiration, and 10) Younger growing cells having higher respiration than mature cells.
Food engineering operations are employed in food industries for production of good quality palatable and stable foods.Food engineering operations convert raw agricultural commodities into canned, frozen, dehydrated, formulated and otherwise modified forms of food.
This document discusses temperature as an important abiotic factor and ecological influence. It describes how temperature affects various physiological processes in plants and animals, including metabolism, reproduction, growth, and morphology. Plants and animals are classified based on their temperature requirements and tolerances. The document also outlines several adaptations that allow organisms to survive in varying temperature conditions, such as dormancy, insulation, migration, and phenotypic changes.
AQA Biology B3, Unit 3, full Detailed Revision NotesSaqib Ali
This document provides an overview of various topics related to biology including:
- The process of gas exchange that occurs in the lungs, gut, and plants via diffusion, osmosis, and active transport.
- How the circulatory system transports blood to and from the heart and lungs via arteries, veins, and capillaries to supply oxygen and remove carbon dioxide from tissues.
- The role of microorganisms like yeast and bacteria in food production processes like fermentation and culturing.
- Methods for large scale production of microbes and antibiotics as well as renewable energy sources like biogas.
The fields of food science, agriculture, microbiology, chemistry, and engineering are all included in the broad area of food engineering. Food process engineering spans the full spectrum from obtaining raw food ingredients to processing them into food products to preserving, packing, and distributing the food products to the consumer market using thorough research methodologies, cutting-edge machinery, and complex procedures. And this applies to more than simply fresh food. It also encompasses the development and production of nutrient-dense goods in more palatable forms and packaging, such as superfood powder, tablets, oils, and other dietary supplements. This is true for substitutes like superfoods, which provide the same health advantages of fruits and vegetables in a form that is simpler to prepare and eat .There will be a significant growth in these employment in the upcoming years due to the enormous industry that is food engineering, particularly genetic food engineering, which is required to feed the expanding global population. In particular, as seen by the rising consumption of green food supplements and other more practical goods, a growing number of health-conscious consumers are searching for more practical ways to receive their recommended daily intake of nutrients. It also extends to nutritious substitutes like powdered supplements, oils, and other alternatives to food that has been farmed .
This document discusses thermoregulation in insects. It defines key terms like ectotherm, endotherm, and poikilotherm. While traditionally considered poikilothermic, some insects can maintain stable body temperatures through physiological and behavioral adaptations. Physiological adaptations include mechanisms for heat conservation during flight or evaporative cooling. Behavioral adaptations involve seeking optimal temperatures or clustering. Social insects also regulate hive/nest temperatures through fanning, water carrying, or clustering behaviors.
This document discusses greenhouse technology and its uses. It describes passive greenhouses, which use natural heating and cooling, and active greenhouses, which use auxiliary energy systems. Greenhouses can be used for drying crops to extend their shelf life. Different heating systems for greenhouses are also outlined, including unit heaters, boiler systems, heat distribution pipes, infrared heaters, and solar heating.
The document discusses refrigeration and different refrigeration systems. It begins by defining refrigeration and describing its use in food preservation. It then discusses the history of refrigeration and different refrigeration processes used in food processing. The document outlines several types of refrigeration systems including mechanical compression, evaporative cooling, absorption, thermoelectric, and vapor compression refrigeration. It provides details on the components and working of mechanical and vapor compression refrigeration systems.
Poultry housing is needed because modern chickens have fast growth rates and high egg production, making it difficult for them to regulate their body temperature in extreme environments. The body temperature of adult chickens is between 105-107°F, while newly hatched chicks have a temperature of about 103°F. Panting is one mechanism chickens use to maintain their body temperature when heat cannot be dissipated through other means. Proper ventilation and environmental controls are necessary in poultry housing to keep chickens comfortable and productive.
The document discusses ecological conditions and limiting factors that affect organisms. It covers:
- Each organism has a range of conditions it can survive in, and conditions outside this range prevent survival.
- Organisms occupy a wide range of temperatures, from arctic to desert to thermal vents.
- A species' ecological niche is the range of conditions it is adapted to. Different niches allow multiple species to coexist.
- Limiting factors define the viability of life, and any single factor outside its optimum range can stress an organism.
This document discusses how environmental factors affect the physiology of various living organisms. It covers how light, temperature, water, CO2 concentration, and wind impact plant physiology, influencing processes like photosynthesis, transpiration, and thermoregulation. It also explains how these environmental conditions affect the physiology of animals and humans, particularly their ability to regulate body temperature and combat heat and cold stress. Throughout, it provides examples of physiological adaptations that allow organisms to tolerate or avoid stressful environmental conditions.
Environmental factors such as light, temperature, water, CO2 concentration, and wind can significantly impact plant and animal physiology. In plants, these factors influence processes like photosynthesis, transpiration, and membrane properties. Plants have various adaptations to respond to different environmental conditions, such as producing protective proteins in response to temperature extremes. Human physiology is also affected by the environment, particularly temperature, which the body regulates through thermoregulation and processes like sweating and shivering. Environmental stresses like heat and cold can impact the cardiovascular system as well as hydration levels. Animals also use changes in melatonin production in response to changes in day length as a seasonal clock.
Food Processing and preservation 3 - Sterilization.pdfPeterJofilisi
The document discusses food sterilization and preservation through heat processing. It describes sterilization as using high heat to destroy microbes and enzymes, giving foods a shelf life over 6 months. The factors that influence sterilization time include heat resistance of microbes, heating conditions, food acidity, and container size. Proper sterilization requires knowledge of microbe concentrations and heat resistance. Microbe death through heat follows a logarithmic order and can be measured using D-values and Z-values. Different container types and the rate of heat penetration must also be considered for effective sterilization.
3. Introduction
• The process whereby organisms convert matter into
energy.
• Basic process of life
• In plant material, it principally involves oxidation of
sugar to CO2 and water accompanied by release of
energy.
4. Introduction
• Grain is biological material.
It is living thing.
It breathes.
• Each kernel gets oxygen from the air and
burns food from its endosperm.
• Process gives off heat, water, and carbon
dioxide.
5. • Important is
Loss of principal food reserves
Need for O2
Disposition of CO2
Disposition of energy
Plant or plant parts provide substrate
Air furnishes O2
Air receives CO2 & energy
6. • Respiration in plants, animals and fungi involves
1. the absorption of oxygen,
2. the disappearance of food substances within the
cells,
3. excretion of CO2. and
4. the liberation of heat energy.
7.
8. Chemical Reaction
• During respiration sugars of the grain or of the food
are oxidised to carbon dioxide and water according
to following equation:
Food material + Oxygen Carbon dioxide + Water + Heat
(energy)
kcal
O
H
CO
O
O
H
C 677
6
6 2
2
2
6
12
6
9. Respiration of grain produces heat, water and
carbon dioxide.
1% dry matter loss in 1 tonne grain produces:
• 6 kg of water increases m.c. by 0.6%.
• 37.600 kcal increasing temperature by 6.5°C,
(if heat is not transmitted).
10. Respiration: Process of Life activity
– consumes dry matter from the grain.
– Besides grain respiration, Heat and carbon
dioxide are also formed by the activity of
bacteria, fungi and insects.
– Heat and water resulting from the respiration of
the grain as well as the activity of bacteria, fungi
and insects cause an increase in moisture content
and temperature, which again increases the life
activity.
11. Heating
– Cereal grains have low thermal conductivity of
about 0.15 W/m0C.
– This is due to porosity present in grains.
– 45 – 60% of grain mass consists of inter-granular
air.
– Hence, grain mass is a good insulator of heat.
12. Thermal conductivity
• Thermal conductivity is the quantity of heat
transmitted through a unit thickness in a
direction normal to a surface of unit area,
due to a unit temperature gradient under
steady state conditions.
• 1 W/(m.K) = 1 W/(m.oC)
15. Heating
– As a result the generation of even small quantity
of heat within a mass of grain can cause a
serious increase in localized temperatures.
– Similarly, cold ambient surround a mass of warm
grain will not cause useful cooling
– unless the grain is ventilated.
16. • It is well known that inadequately dried and
cooled grain causes grain heating resulting in
respiration rates which render the mass
thermally unstable.
• Insects respire and produce heat. Consequently,
if a nucleus of insects find an area within a grain
mass which is suitable for reproduction localized
heating will occur.
• As the temperature rises, insects breed more
rapidly generating more heat. The process is
therefore self-accelerating.
17. • Eventually the grain gets so hot that the adult
insects move into cooler areas around the
periphery of the hot spot.
• The immobile immature stages of the insects
remain in the hot spot where they are killed
by temperatures which may rise to 400C.
18. • Equilibrium relative humidity of warm air is higher than that
of cold air.
• In order that equilibrium can be maintained, the warm air
must, therefore, absorb moisture from the grain mass.
• If temperature gradient exists within the grain mass,
‘Convention Currents will be created’.
• They will cause the warm air to rise from the hot spots.
• On reaching the cooler upper layer of grain, the air will be
cooled to a temperature which is below its dew point.
• This will cause condensation which may result in sprouting
of the grain and the development of mould.
19.
20.
21.
22.
23. Control Methods
• Control methods for fungi, insects and other
associated organisms in stored grain include
1. Lowering temperature
2. Lowering moisture content,
3. Limiting the O2 content or
4. Increasing the CO2 content of the atmosphere and
5. Treating with chemicals.
• Time is an important factor because the control
becomes more complicated as the length of storage
period increases.
24. • Moist grain with a high life activity, producing
water and heat, form ideal conditions for
fungi, insects and mites, and
• leads to a fast deterioration if it is not kept
under powerful ventilation or dried
immediately.
25.
26. • Respiration:
• The process whereby organisms convert
matter into energy.
• Basic process of life
• In plants, respiration principally involves
oxidation of sugar to CO2 and water
accompanied by release of energy. However,
other substances, such as organic acids and
proteins, also outer the respiratory chain.
27. • In standard storage conditions,
• If RH – 14%, & Temp. < 200
a quintal of wheat breathes very little and
expels less than 150 mg of CO2/day
But in the presence of O2 if RH is increased by 4 to
5%
Release of CO2 may becomes 100 times greater
28. • Respiration increases at an accelerating rate when
the grain moisture content rises above 10 to 12%.
• It also rises as the temperature rises. Rate of
respiration of wheat (15% M.C.) at 55 0C is 25 times
higher than that at 35 0C.