First, the storage characteristics of wheat
Strong hygroscopicity: wheat seed coat is thin, tissue structure is loose, and moisture absorption capacity is strong.
The post-ripening period of long wheat has a longer maturity period. Different varieties, the length of the maturity period is also different. Most varieties have a maturity period ranging from two weeks to two months. After the completion of the post-ripening effect, the wheat with suitable water content has improved quality and storage stability.
Higher temperature resistant wheat has stronger heat resistance. According to the test, the wheat with water content of 17% is dried when the temperature does not exceed 46 ° C; or when the water content is below 13%, the exposure temperature does not exceed 54 ° C, the enzyme activity does not decrease, and the germination power is maintained. The quality of the ground wheat flour is not reduced, but it is improved, and the steamed bread is soft and swollen. This provides a basis for wheat to be dried at high temperatures or to kill insects at high temperatures.
The biggest point of wheat with storage resistance is that it has good storage resistance. After finishing the cooked wheat, the respiration is weak and lower than other cereals. Normal wheat, water content within the standard (12.5%), storage at room temperature for 3-5 years or low temperature (15 ° C) storage for 5-8 years, the food quality has no significant changes.
Wheat susceptible to pests is a species with poor insect resistance and high insect-tolerance rate. Except for a small number of legume-specific insect species, wheat can be infested by almost all stored grain pests, among which corn elephants and wheat moths are the most serious. The ripening, harvesting and storage of wheat is the summer season. It is the breeding and occurrence stage of pests. The temperature after storage is high. If it is rainy, it will cause the pests to be very suitable.
Second, the storage method of wheat
Strict control of moisture Due to the strong hygroscopic ability of wheat, wheat storage should pay attention to precipitation and moisture. The summer high temperature conditions after wheat harvest should be fully utilized for exposure, so that the wheat moisture is controlled below 12.5%, and then stored in the warehouse. After the wheat is put into storage, the measures should be taken to prevent moisture, and attention should be paid to the stratification of water and the phenomenon of “topping†of the upper layer during the post-ripening period.
It is a traditional method of storing wheat in China, which is stored in a closed warehouse and stored in a closed warehouse. Through the sun, the water content of the wheat can be reduced, and at the same time, the effect of high temperature insecticidal bacteria can be received during the exposure and sealing process. The newly harvested wheat can promote the completion of the post-ripening effect. Due to the extinction of pests, the water content and the amount of bacteria in the wheat are reduced, and the respiration intensity is greatly reduced, so that the wheat can be safely stored for a long time.
The specific operation method of wheat simmering into the warehouse is to choose sunny, high temperature weather in the summer, and then heat the wheat to about 50 °C, keep the temperature for 2 hours, reduce the water to less than 12.5%, and gather around 3 pm. Into the warehouse, the whole warehouse is closed, so that the grain temperature lasts for about 10 days at around 46 °C, which can kill all pests. Since then, the grain temperature has gradually decreased and the temperature of the warehouse has been balanced, and it has been transferred to normal closed storage.
In addition, the warehouses, equipment, appliances, etc. used in the closed storage of hot storage must be sterilized in advance.
Low-temperature sealed wheat can withstand high temperatures, but it will reduce the quality of wheat when it is kept at high temperatures for a long time. Therefore, the wheat can be fully ventilated or mechanically ventilated after the cool autumn, and the gland is sealed to maintain the low temperature state before the warm spring. Low temperature storage is the basic method for long-term safe storage of wheat. Maintaining a certain low temperature in wheat has certain advantages for extending seed life and maintaining quality.
Wheat can also be kept under freezing conditions, maintaining good quality. For example, dry wheat is stored at a low temperature of -5 ° C, which is beneficial to the enhancement of vitality. Therefore, using cold and cold in winter, tumbling, removing impurities and freezing, the temperature of the wheat is lowered to about 0 °C, and then the sputum is cold and closed, which has a good effect on eliminating the wintering pests in the wheat heap. Low temperature sealing can be stored for a long time, but it should be prevented from coming into contact with the hot and humid air flow to avoid condensation on the surface of the wheat heap.
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