Buckwheat grain storage technology for food purposes. Characteristics of buckwheat grain storage methods Buckwheat storage technology old and new methods

Features of vegetable raw materials

The composition of the grain mass and the characteristics of its components.

Lots of grain stored in bulks are called grain masses. The term "grain mass" should be understood as technical, acceptable for grain or seeds of crops of any family or genus used for a variety of needs.

Any grain mass consists of:

1) grains (seeds) of the main crop, which, both in terms of volume and quantity, form the basis of any grain mass;

2) impurities;

3) microorganisms.

The diverse configuration of grains and impurities, their different sizes lead to the fact that when they are placed in containers, voids (wells) filled with air are formed. It has a significant effect on all components of the grain mass, changes itself and can differ significantly in composition, temperature and even pressure from ordinary atmospheric air. In this regard, the air of intergranular spaces is also referred to as the components that make up the grain mass.

In addition to these permanent components, certain batches of grain may contain insects and mites. Since the grain mass serves as an environment for them in which they exist and influence its state, they are considered the fifth additional and highly undesirable component of the grain mass.

Huge losses of stored grain products occur due to the multiplication of many insects and partially mites in them. The study of the properties of the grain mass showed that by their nature they can be divided into two groups: physical and physiological. Many of the properties of each group are interconnected, and only taking into account these relationships can the storage of grain masses be most rationally organized.

Physical properties of grain mass.

For storage practice, the following physical properties of the grain mass are of interest: flowability and self-sorting, porosity, the ability to sorption and desorption of various vapors and gases (sorption capacity) and heat transfer properties (thermal conductivity, thermal diffusivity, thermal and moisture diffusivity and heat capacity).

Flowability.

The grain mass quite easily fills a container of any configuration and, under certain conditions, can flow out of it. The high mobility of the grain mass - its flowability - is explained by the fact that it basically consists of individual small solid particles - grains of the main crop and various impurities. Good flowability of grain masses is of great practical importance. Properly using this property and applying the necessary devices and mechanisms, you can completely avoid the cost of manual physical labor. Thus, grain masses can be easily moved using bucket elevators, conveyors and pneumatic transport units, loaded into vehicles of various sizes and shapes (cars, wagons, ships) and storage facilities (bins, warehouses, trenches, elevator silos). Finally, they can move by gravity.

The degree of filling the storage with grain mass depends on the flowability: the greater it is, the easier and better the container is filled. Flowability is also taken into account in the statistical calculations of the storage (the pressure of the grain mass on the floor, walls and other structures).

The flowability of the grain mass is characterized by the angle of friction or the angle of repose. Friction angle - the smallest angle at which the grain mass begins to slide on any surface. When grain slides over grain, it is called the angle of repose, or the slope angle.

The flowability of the grain mass depends on the shape, size, nature and condition of the surface of the grain, its moisture content, the amount of impurities and their species composition, the material, shape and condition of the surface along which the grain mass is moved by gravity.

Masses consisting of spherical seeds (peas, millet, lupins) have the greatest flowability. The more the shape of the grains deviates from spherical and the more rough their surface, the less flowability. Impurities found in the grain mass, as a rule, reduce its flowability. With a high content of light impurities (straw, chaff and other impurities of this kind), as well as with a significant content of weed seeds with a tenacious and rough surface, flowability can almost be lost. It is not recommended to load such grain mass without preliminary cleaning into storage facilities designed for the release of grain mass by gravity.

With an increase in the moisture content of the grain mass, its flowability also decreases significantly. This phenomenon is typical for all grain masses, but for spherical legume seeds it is less pronounced.

Self sorting.

The content in the grain mass of solid particles, different in size and density, violates its uniformity when moving. This property of the grain mass, which also manifests itself as a consequence of its flowability, is called self-sorting. So, when transporting grain in cars or wagons, moving along belt conveyors as a result of shocks and shaking, light impurities, seeds in flower films, feeble grains, etc. move to the surface of the embankment, and heavy ones go to its lower part.

Self-sorting is also observed in the process of loading the grain mass into storage. At the same time, self-sorting is facilitated by windage - the resistance exerted by air to the movement of each individual particle. Large, heavy grains and impurities with less windage fall vertically and quickly reach the base of the storage or the surface of the formed embankment. Feeble, small grains and impurities with a large windage sink more slowly; they are thrown by vortex air movements to the walls of the storage or roll down the surface of the cone formed by the grain mass.

Self-sorting is a negative phenomenon, since in this case areas are formed in the grain mass that are heterogeneous in terms of physiological activity, porosity, etc. The accumulation of light impurities and dust creates more prerequisites for the emergence of a self-heating process. In connection with self-sorting, it is necessary to strictly follow the rules for taking primary samples for compiling an average sample.

Openness.

When characterizing the grain mass, it has already been noted that it contains intergranular spaces - wells filled with air. Wells make up a significant part of the volume of a grain embankment and have a significant impact on its other physical properties and the physiological processes occurring in it.

Thus, the air circulating through the wells, by convection, contributes to the transfer of heat and the movement of water vapor. Significant gas permeability of grain masses makes it possible to use this property for blowing them with air (with active ventilation) or introducing vapors of various chemicals into them for disinfection (disinfestation). The supply of air, and hence oxygen, creates in the grain mass for some period (sometimes very long) normal gas exchange for its living components.

The value of the grain mass openness depends mainly on the factors affecting the nature of the grain. So, with an increase in humidity, flowability decreases, and consequently, the packing density. Large impurities usually increase the porosity, small ones are easily placed in intergranular spaces and reduce it. Grain masses containing large and small grains have a lower porosity. Leveled grains, as well as rough or with a wrinkled surface, are less tightly packed.

In connection with self-sorting, the porosity in different parts of the grain mass may not be the same, which leads to an uneven distribution of air in its individual parts. With a high height of the embankment of grain masses, their compaction occurs and the porosity decreases. Knowing the volume occupied by the grain mass and its porosity, it is easy to determine the volume of air in the wells. This amount of air during active ventilation is taken as one exchange.

sorption properties. Grain and seeds of all crops and grain masses in general are good sorbents. They are able to absorb vapors of various substances and gases from the environment. Under certain conditions, the reverse process is observed - the release (desorption) of these substances into the environment.

The vital functions of grain affect the nature of sorption processes and the pattern of moisture distribution.

They are no less important in the practice of storing, processing and transporting grain. So, rational regimes of drying or active ventilation of grain masses can be implemented only taking into account their sorption properties. Changes in moisture content and mass of stored or transported batches of grain also most often occur due to sorption or desorption of water vapor. The latter is not only of technological importance, but is also associated with the financial responsibility of people (warehouse managers, storekeepers, etc.) who store large masses of grain. In this regard, in the practice of storing grain masses and working with them, it is very important to have an idea about the processes of moisture exchange.

Equilibrium humidity.

Moisture exchange between the grain mass and the air in contact with it, to one degree or another, goes on continuously. Depending on the parameters of the air (its humidity and temperature) and the state of the grain mass, moisture exchange occurs in two opposite directions:

1) transfer of moisture from grain to air; such a phenomenon (desorption) is observed when the partial pressure of water vapor at the surface of the grain is greater than the partial pressure of water vapor in air;

2) moistening of the grain due to the absorption (sorption) of moisture from the surrounding air; this process occurs if the partial pressure of water vapor at the surface of the grain is less than the partial pressure of water vapor in air.

Moisture exchange between air and grain stops if the partial pressure of water vapor in the air and above the grain is the same. In this case, a state of dynamic equilibrium occurs. The moisture content of the grain corresponding to this state is called equilibrium.

The equilibrium moisture content of grain and seeds also depends on the air temperature. It must also be borne in mind that the equilibrium moisture content of individual grains or seeds in the grain mass is not the same due to differences in their size, completion, etc. Even individual anatomical parts of a grain or seed are characterized by unequal moisture content. The germ of all cereals has a higher moisture content than the endosperm, etc.

Thermophysical characteristics. The idea of them is necessary for understanding the phenomena of heat transfer occurring in the grain mass, which must be taken into account during storage, drying and active ventilation.

Heat capacity.

The specific heat capacity of absolutely dry matter of grain is approximately 1.51 - 1.55 kJ / (kg ° C). With an increase in grain moisture, its specific heat capacity also increases. The heat capacity is taken into account during the thermal drying of grain, since the heat consumption depends on the initial moisture content of the grain.

The coefficient of thermal conductivity of the grain mass is in the range of 0.42-0.84 kJ / (m. H. ° C). The low thermal conductivity of the grain mass is due to its organic composition and the presence of air, the thermal conductivity coefficient of which is only 0.084 kJ / (m. h. ° C). With an increase in the moisture content of the grain mass, its thermal conductivity increases (the thermal conductivity of water is 2.1 kJ / (m.h. ° С), but still remains relatively low. Poor thermal conductivity of grain masses, as well as low thermal conductivity, plays during storage both positive and negative role.

The coefficient of thermal diffusivity characterizes the rate of temperature change in the material, its thermal inertial properties.

The rate of heating or cooling of the grain mass is determined by the value of the coefficient of thermal diffusivity.

The grain mass is characterized by a very low thermal diffusivity, i.e., it has a large thermal inertia. The positive value of the low coefficient of thermal diffusivity of grain masses lies in the fact that with a properly organized mode (timely cooling), a low temperature is maintained in the grain mass even in the warm season. Thus, it is possible to preserve the grain mass with cold.

The negative role of low thermal diffusivity is that, under favorable conditions for active physiological processes (vital activity of grain, microorganisms, mites and insects), the heat released can be retained in the grain mass and lead to an increase in its temperature, i.e., self-heating.

It must be borne in mind that the rate of temperature change in the grain mass will depend on the method of grain storage and the type of granaries. When stored in warehouses, where the height of the bulk of the grain mass is small, it is more accessible to the action of atmospheric air. The temperature here changes much faster than in the elevator silos. In them, the grain mass is less exposed to atmospheric air, as it is largely protected from it by the walls of the silos, which have poor thermal conductivity.

Thermal moisture conductivity.

The study of the emergence and development of the self-heating process showed that moisture in the grain mass moves along with the heat flow. This phenomenon of moisture migration in the grain mass, due to the temperature gradient, is called thermal moisture conductivity.

The practical significance of this phenomenon is enormous. In grain masses with poor heat and thermal conductivity in certain areas, especially peripheral ones (the surface of the embankment, parts of the embankment adjacent to the walls or floor of the storage), temperature drops occur, leading to moisture migration (mainly in the form of steam) in the direction of the heat flow .

As a result, the moisture content of one or another peripheral layer of the grain mass increases with the formation of condensation moisture on the surface of the grains.

Numerous experiments have shown that the phenomenon of thermal and moisture conduction is observed in the grain mass with any humidity.

Influence of soil and climatic conditions and agricultural practices on the quality and preservation of crop products

Almost all components of the grain mass are a living organism and under certain conditions they can affect the quality of the grain.

The quality of grain, as well as its physical and physiological properties are affected by: grain variety, conditions for the development and formation of plants, harvesting conditions, storage conditions.

Each grade has various consumer qualities, possesses only technological advantages peculiar to it. Grain crops with tilled crops differ greatly from each other. Therefore, batches of grain must be formed and placed taking into account not only species characteristics, but also varietal characteristics.

The conditions for the development and formation of plants largely affect the yield, the quality of the grain. If during the formation and development of plants there was enough light and heat, then the grain will be fulfilled, the yield is high. Early autumn frosts have a strong influence on the quality of grain, in this case, frost grain with poor technological and nutritional qualities. Rainfall during the harvesting period dampens the grain. Wet and raw grain can deteriorate in a few days and lose its natural characteristics. If grain on the vine is damaged by ear pests, its baking qualities deteriorate sharply.

Drought has a very detrimental effect on the quality of grain and its yield. The grain will be puny and small. If the grain is obtained from a weedy field, then a lot of time and money is spent on the separation of weed impurities, and if the grain mass contains a harmful impurity, then specific cleaning of such grain is necessary. It must be placed separately.

Harvesting conditions significantly affect grain quality. If the grain is harvested in dry weather, then there are not very many problems with it. With separate harvesting, there is much less loss due to the elimination of shedding of grain, the grain is cleaner and drier. But with improper organization of work, separate cleaning sometimes brings irreparable damage.

Storage conditions significantly affect the safety and quality of grain. With improper organization of work with grain, it is possible to infect with grain pests left on the current or in the granary from last year. You can moisten the grain with autumn precipitation, while the grain germinates, the process of self-heating begins. As a result, the grain can be used at best for alcohol.

Summarizing this material, it is clear that grain of various qualities and purposes can be stored. Correctly determine its quality, appoint and carry out effective post-harvest processing, establish storage modes, form batches of grain according to their intended purpose - this is the main task of technologists.

Characteristics of buckwheat grain storage methods

Both temporary and long-term storage of grain masses should be organized in such a way that there are no losses in mass, and even more so losses in quality.

The main way to store grain masses is to store them in bulk. The advantages of this method are as follows: the area is used much more fully; there are more opportunities for mechanized movement of grain masses; the fight against pests of grain products is facilitated; it is more convenient to organize observation according to all accepted indicators; there are no additional costs for packaging and shifting products.

Storage in a container is used only for some lots of seed.

Bulk storage can be floor or barn (bunkers and containers, silos).

In the system of the bakery industry, two main methods of placing grain in storage are adopted: floor and in silos.

During floor storage, grain is placed in bulk or in containers on the floor of the warehouse at a low height, but during such storage, the grain mass comes into contact with the outside air. In this case, when airing warehouses, the air can partially take away heat and moisture from the grain. This makes it possible to store grain with high humidity for some time, placing it in a warehouse in a thin layer (no more than 1 m) without ventilation.

But granaries with a floor storage method have a significant drawback - a low utilization rate of the building volume and, as a result, an increased cost.

Granaries designed for long-term storage of grain are of two types: warehouses and elevators.

The capacity of granaries should be sufficient to accommodate, under normal conditions, all government-purchased grain, as well as carry-overs from prior crops and government resources.

Granaries should isolate the grain mass from groundwater and precipitation, as well as from moist and warm air. There are two main requirements for the walls of granaries: low thermal conductivity and good hygroscopicity of the inner surface. With high thermal conductivity, the walls cannot protect the grain from external fluctuations in air temperature. With a sharp decrease in air temperature on the inner surface of the walls of the granary, condensation of water vapor is possible. Therefore, the good hygroscopicity of the inner surface of the walls protects the grain from moisture, which is absorbed by the walls, and not by the grain.

During storage, grain must be protected from pests of grain stocks. The granary should be without cracks, recesses. The design of the granary should facilitate the work on the disinfection of grain. To do this, it is necessary to provide for the possibility of carrying out active ventilation of grain and aeration of grain and granaries, the walls of which must be gas-tight.

In granaries, all operations should be mechanized as much as possible. To bring the grain to a stable state during storage, the granaries must be equipped with grain cleaning equipment. The composition and performance of this equipment must correspond to the quality of the incoming grain. For weight control of grain, scales are installed. To ensure the quantitative and qualitative safety of grain, granaries must be reliable in terms of construction. They must withstand without dangerous deformations the pressure of the grain mass on the walls and bottoms, resist wind pressure and the destructive effects of the atmosphere, be durable, fire and explosion-proof.

Due to the significant release of dust during the mixing of grain, granaries must be safe for staff and have a sufficient number of aspiration units that provide normal sanitary and hygienic working conditions.

The design and arrangement of the granary must meet the requirements of the minimum cost of construction, the least need for building materials, and operating costs should be minimal.

Granaries must be equipped with a power plant of sufficient power.

Warehouses of various types and sizes are widely used for grain storage, the total capacity of which is 60% of the total

In warehouses, grain is placed in bulk, the floors in them are horizontally flat, but there are also sloping floors.

The height of the grain embankment at the walls of warehouses, taking into account their strength, nature and quality of grain, is allowed within 2.5..4.5 m, in the middle part - 4.5..7 m

The most common grain warehouses with a capacity of 3200 tons with walls made of local materials. (type DM-61). The size of the warehouse in plan is 20 x 60 m, the height along the ridge is 8.5 m, the height of the walls is 3.2 m. The walls are brick, on a strip rubble foundation laid on a sand cushion. The floors of the warehouses are crushed-stone asphalt, which reliably isolates the grain stored in the warehouse from groundwater and protects the warehouses from rodents.

The capacity of warehouses V about is expressed by the mass of grain that can be placed in them at the maximum allowable load (B. E. Melnik, 1996).

Storage - a place to store grain without reducing the quality during a given period of storage. Therefore, set the storage mode. The regime parameters include seed moisture, temperature, relative air humidity, specific air supply for aeration, frequency and duration of aeration. To prevent increased vital activity of the seed germ, as well as the development of insects, mites and other pests, the grain temperature during storage should not exceed 10-150C. The relative humidity of the air in the storage should not exceed 70%, since otherwise some moistening of the seeds is possible, and most importantly, conditions are created that are favorable for the active life of insects. Elevated temperatures and humidity can lead to grain spoilage. Dry grain has high storage stability, does not reduce sowing qualities, neither fungi nor bacteria develop on them, and the grain is in physiological balance, which makes it possible to ensure the safety of grain without losing its sowing and food qualities.

The development of granary pests in stored grain, especially mites, affects the taste and smell of grain. With a small amount of them, the grain mass acquires a pleasant honey smell, further reproduction and vital activity of ticks lead to the formation of the smell of rotten eggs (hydrogen sulfide).

Thus, any grain mass during its storage and processing should be considered primarily as a complex of living organisms. Each group of these organisms or individual representatives under certain conditions can, to one degree or another, manifest vital activity and, therefore, affect the condition and quality of the stored grain mass.

Microorganisms are a constant and essential component of the grain mass. In 1 g of it, tens and hundreds of thousands, and sometimes millions of representatives of the microbiological world are usually found. The microflora of the grain mass consists of saprophytic (including epiphytic), phytopathogenic and pathogenic microorganisms for animals and humans. The vast majority of the microflora are saprophytes and among them are epiphytic bacteria.

In a freshly harvested grain mass, with proper cleaning, the number of bacteria reaches 96-99% of the entire microflora. The rest is yeast, mold fungi and actinomycetes. The porous structure of the shells of fruits and seeds allows microbes to penetrate into different layers of integumentary tissues and the embryo. This is especially true for grains of cereals, sunflower seeds and seeds of vegetable crops from the Umbelliferae family. Thus, subepidermal microflora appears in the seeds. Its accumulation during seed ripening is facilitated by increased air humidity and significant precipitation, and during storage of grain - its increased humidity.

	Introduction…………………………………………………………..
	Literature review………………………………………………...
	Production and storage of buckwheat grain………………………
	Characteristics of buckwheat varieties……………………………………
	Buckwheat cultivation technology……………………………...
	Place in crop rotation……………………………………………...
	Soil cultivation for buckwheat…………………………………...
	Preparing seeds for sowing………………………………………
	Terms of sowing buckwheat………………………………………………
	Methods of sowing buckwheat…………………………………………
	Seeding rate and planting depth of buckwheat seeds……………….
	Care of buckwheat crops…………………………………………..
	Harvesting and storage of buckwheat……………………………..
	Selection of equipment and description of the technological scheme for the production of cereals from buckwheat grain…………………………..
	The recipe for cereals from buckwheat grains……...……………………….
	Product calculation……………………………………………...
	Selection and calculation of production equipment…………….
	Characteristics of secondary raw materials, waste in the production of cereals and their use………………………………………….
	Conclusions and offers…………………………………………..
	Literature ……………………………………………………….

Introduction

Buckwheat is a valuable cereal crop. Buckwheat is a healthy nutritious product rich in easily digestible proteins and carbohydrates. It contains 13...15% protein, 60...70% starch, 2.0...2.5% sucrose, 2.5...3.0% fat, 1.1...1.3% fiber, 2.0... 2.% ash elements. In addition, it contains a lot of mineral salts: iron (33.8 mg per 100 g), calcium (200 mg per 100 g) and phosphorus (1500 mg per 100 g), as well as organic acids (citric, oxalic, malic) and vitamins B2, PP.

In buckwheat, there is much more folic acid than in other products of plant origin (4.3 mg per 1 g of dry matter), which has a high hematopoietic ability and other properties that contribute to the resistance of the human body to various diseases. Buckwheat proteins are more complete than cereal grains, and are not inferior to legume proteins. This determines the high nutritional value and medicinal properties of buckwheat. The main amino acids that make up buckwheat protein are arginine (12.7%), lysine (7.9%), cystine (1%) and cystidine (0.59%), which determine its high nutritional value. Buckwheat fats are highly resistant to oxidation, due to which buckwheat can be stored for a long time without reducing its nutritional qualities.

Buckwheat flour is of little use for baking bread, since it does not contain gluten: the bread quickly becomes stale and crumbles. The products obtained during the processing of buckwheat grain into cereals and flour (feed flour, waste) contain a large amount of proteins and fats, therefore they serve as a highly nutritious feed for pigs and poultry.

1 kg of buckwheat chaff contains 57 g of protein, 0.35 feed units. Buckwheat straw can be used in combination with straw from other crops for ensiling, as well as the preparation of feed mixtures, pellets and briquettes mixed with other feeds.

The current level of consumption of basic products is significantly inferior to the recommended rational norms in terms of energy value and diet structure. In this regard, the role of buckwheat as one of the economically accessible and complete food products is increasing. According to its consumer properties, buckwheat is unique, since it satisfies the physiological needs of the body for nutrients and energy, performs preventive and therapeutic functions, and is of great strategic and national economic importance.

A generalization of the experience of buckwheat cultivation in Russia shows that at present the main factor affecting the volume of buckwheat production is an increase in acreage with a relatively low yield. In this regard, it seems relevant to study the features of its cultivation and identify the main factors affecting the economic efficiency of production and processing of buckwheat.

The purpose and objectives of this course work is to study the technology of processing buckwheat grain into cereals at an enterprise with a capacity of 140 kg / h with the selection and calculation of equipment, the study of the production technology of its chemical composition, nutritional value, the range of cereals, the history of development, their classification, quality requirements and storage conditions.