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Airtight storage of wheat in a P.V.C. covered bunker
Year:
1984
Authors :
Bulbul, O.
;
.
Donahaye, Ezra Jonathan
;
.
Kashanchi, Y.
;
.
Navarro, Shlomo
;
.
Pisarev, Vladimir
;
.
Volume :
5
Co-Authors:
Facilitators :
From page:
601
To page:
614
(
Total pages:
14
)
Abstract:
Wheat of 11.4% moisture content was stored in an airtight structure formed by a polyethylene liner at its base and with a UV-resistant P.V.C. sheet over the surface. The wheat bulk of 15,566.5 t was supported by 2 m high earth banks. The oxygen concentration fell to 6% and the carbon dioxide concentration increased to 9% within 3 months. Insects were present only in the part of the upper layer where the wheat moisture content and high germination and baking quality was preserved. Wheat damage attributed to insects was estimated at 0.15%, and that to moulds at 0.06%. The P.V.C. liner remained in good condition and retained its elasticity, and no rodent damage was detected. © 1984, Elsevier B.V. All rights reserved.
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DOI :
10.1016/B978-0-444-42417-4.50059-1
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
21162
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:42
Scientific Publication
Airtight storage of wheat in a P.V.C. covered bunker
5
Airtight storage of wheat in a P.V.C. covered bunker
Wheat of 11.4% moisture content was stored in an airtight structure formed by a polyethylene liner at its base and with a UV-resistant P.V.C. sheet over the surface. The wheat bulk of 15,566.5 t was supported by 2 m high earth banks. The oxygen concentration fell to 6% and the carbon dioxide concentration increased to 9% within 3 months. Insects were present only in the part of the upper layer where the wheat moisture content and high germination and baking quality was preserved. Wheat damage attributed to insects was estimated at 0.15%, and that to moulds at 0.06%. The P.V.C. liner remained in good condition and retained its elasticity, and no rodent damage was detected. © 1984, Elsevier B.V. All rights reserved.
Scientific Publication
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