EFFECT OF THE STORAGE DURATION AND MOISTURE ON THE TEMPERATURE PATTERN OF RESPIRATION OF SOFT WHEAT GRAIN | Влияние на продължителността на съхранение и влажността върху температурния профил на дишане на зърно от мека пшеница
2014
Dimitrov, N., University of Food Technology, Plovdiv (Bulgaria)
The increased respiration rate of the stored grain is an undesirable process leading to a loss of dry matter and the development of processes in the bulk leading to its deterioration. The effect of the duration of storage on the respiration rate at a temperature of 20° to 60°C was determined on wheat grain of 15%, 17%, 19% and 21% moisture content. The respiration rate was measured by a static method in a closed microrespirometеr. The temperature at which the intensity of respiration was the highest decreased from 50-60°C and was set at 40°C. The decrease was fastest in the grain of 21% moisture, while in the 15% variations it was less pronounced. The maximum values of the produced CO2 changed during the storage period. The CO2 produced on the 150th day at 40°C was 34% to 57% of the maximum observed at the beginning of the storage for samples of 15%, 17% and 19% moisture content while the 21% moisture sample perspired by 53% more intensely compared with the beginning of the storage.
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