by Noemi Reyes, Cosergra, S.L.
Products such as grains, seeds, oilseeds,
nuts, and others that are similar are still alive when stored after being
harvested. Their vital activity consumes their own mass and oxygen, generating
carbon dioxide, water and heat. These create a multitude of well-known troubles
such as stored product weight loss and quality decrease.
Insect infestation is a particular problem
in poorly stored grains. Insects eat and infect the stored product, which is
also reheated due to their vital activity. Insects start their presence from
13°C and up, although the real insect infestation occurs from 18°C and up with
a peak between 30°C and 40°C for most insect species.
Mould presence and subsequently dangerous
toxins, some of them carcinogenic, may enter into the food chain. When using
chilled storage most of the micro-flora growth stays under control, since most
micro-flora species develop at temperatures between 20°C and 40°C. In addition, water condensation appears
inside silos and warehouses making grains stick to the internal silo/warehouse
wall and rot.
In the case of grains with a high oil or
fat content, their quality decreases quickly due to the fat oxidation. Heat
speeds up this unwanted process. Some products like rice, change flavour and
colour under inadequate storage conditions. For example, rice changes its color
from white to yellowish, and later to orange. Color change is a clear
indication of product damage during storage, and its market price drops a lot.
Read the full article on Issuu here.
The Global Miller
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which is published by Perendale Publishers Limited.
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