Modern storage systems:
Modern
storage system can be classified into the following based on the type of
storage structure or container, facilities for loading and unloading, and
methods of controlling the storage atmosphere.
- Bagged storage system
2.
Silo
storage system
3.
Airtight
storage system
4.
Aerated
storage system
5.
Low
temperature storage system
6.
Controlled
atmosphere storage system
7.
Damp
grain storage system with chemicals
Bagged storage systems:
Bagged
grains are stored in flat warehouses which are known by the term “Conventional godown”.
Public bagged food grain storage system includes local supply depots and
central depots. The local and central depots are essentially for short-term
storage of food grains. These food grains are either procured the farmers during
harvesting season or received from other local and central storage depots,
silos and imports for distribution to other local and central storage depots or
rations shops.
One
of the major disadvantages of the bagged storage system is that the reabsorption
of moisture takes place during humid wet season especially in the outer layers
of bags, and this accelerates biological activity in the food grain and results
in deterioration and loss of the product. In the dry season when the roof and
wall surface temperature is extremely high, the food grains stacked within one
meter of the roof or close to walls become hot. This causes relocation of
moisture which results in deterioration of grain during storage.
Silo storage system:
A
silo is a storage facility in bins with provision for mechanical loading and
unloading of the grains. A silo installation is known as “Elevator”, because it
is equipped with elevator to take the grain up and down. This is made either of
steel, aluminum or concrete. In concrete bins, the circular forms give the
greatest strength vis-a–vis the material used for construction. Food grain can
be stored for years in either metal or concrete silos with aeration and
temperature detection facilities.
Aerated storage system:
In
aerated storage system air is moved through stored grains for the primary
purpose of maintaining a uniform moisture content and or temperature throughout
the storage. It also limits activity of fungi on any damper areas, and reduces
the rate of auto- deterioration of the grain.
Methods of preventing storage damage
Moisture and temperature control:
Under
normal conditions storage of grain of moisture content below 14% and
temperature below 200C gives reasonable protection from microbial, chemical and
biochemical changes although insect and rodent damage can also occur.
Use of antimicrobial agents: Fungicides
retards the growth of moulds but the major problems of using fungicide is that
many of these will kill the grain, some are toxic to human and animals.
Propionic acid and propionates are the most satisfactory fungicides for the use
in grain.
Antimicrobial
agents are not needed as aids to grain stability during storage because the
moisture requirement of bacteria are usually well above grain moisture
contents.
Fumigation:
Fumigants
are very effective in preventing insect attack on grain. A widely used grain
fumigant is ethylene dibromide. The potential problems in using fumigants
include the danger of residues to the consumer and possible effects on grain
properties.
Rodent control:
In
some areas rodents are plague proportions and destroy very large amounts of
cereals crops. Methods of rodent control
need to recognize:
- Predation by dogs, cats, foxes, mongooses, snacks etc.
- Poisons, traps, gas.
- Correct sanitations practice.
Oxygen-free storage atmospheres:
The
absence of oxygen from storage atmosphere will assist in maintaining the
quality of stored grain. This will retard grain respiration and kill or
deactivate harmful organisms such as insects, moulds and rodents.
Chill storage:
Chill
storage temperatures, below 100C, provide an excellent means of preventing
grain deterioration during storage even when grain is stored at high moisture
contents but it is costly.
Aeration:
This
procedure consists of blowing air at ambient condition through the grain. The
rate of air flow is usually o.o3-0.5 volumes of air per volume or grain per
minute. Aeration greatly reduces risk of damage from insects, mites and fungi.
Post-harvest losses of grain crops:
Harvesting
loss: 0.7%
Carrying
loss : 0.16%
Threshing
loss :
8.9%
Field
drying loss: 0.31%
Cleaning
loss : 1.2%
Total
loss : 10-13%
Loss due to
application of traditional method:
v Harvesting loss:
due to shattering, harvesting of immature grains, attack of rodents and birds
Prevention: harvesting to
be done early in the morning or late of afternoon; use of improved serrated
sickles; measures against rodents, birds etc. shattering loss may be prevented
by using containers/bags to transports crops.
v Threshing loss:
due to un-threshed grains, scattering of grains. Stacks grains before
harvesting need to be protected against rodents, birds, domestic animals.
Prevention:
Threshing should be done on hard surface ‘care is needed to prevent breakage
during threshing. Pedal or mechanical thresher should be used. Threshed grains
should be protected from sudden rain by covering, rodents, birds, insects, and
domestic animals.
v Loss during cleaning:
through spillage, incomplete separation from materials, loss of sound grains with
other materials.
Prevention: use of ground
spreads, hard, smooth and crack-free floors; use mechanical winnower, avoid
winnowing against strong wind.
v Drying of grain:
Immediate
after harvest or cleaning, to moisture content of about 12%
Objectives: to prevent
germination of seeds, to retain maximum quality of grain, to reach safe level
of moisture to prevent growth of fungi and bacteria. Sun drying or mechanical
drying: use of black polyethylene reduces drying time.
Storage: stored at
farm level, trader storage and Govt .storage. Farmer retains some portion of
the grain for home consumption, seed and payment of labour. Trader/Govt.
storage: Market demand, shortage, famine, fluctuation of prices.
v Storage loss:
due to insect, rodents, microorganisms.
Nature of loss during storage:
weight loss, quality loss, loss in nutritional value, hygienic deterioration.
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