Terms, rules and methods for storing wheat on an industrial scale and at home

Wheat is one of the most important crops on the planet and requires proper storage. If all conditions are met, the loss of raw materials is minimized and its useful properties are not lost. It is important to organize the granary in such a way that it maintains the optimum temperature and humidity.

Wheat storage conditions

They keep grain in granaries - special structures, the design and construction of which take into account all the requirements for the safety of the crop. Active ventilation is mandatory. Quality is controlled at all stages: from collection to dispatch to the consumer.

Grain after cleaning cleaned and dried to preserve it longer. The optimum humidity in the room is 10-12%, the maximum temperature for long-term storage is + 10… + 12 ° C. If these standards are observed, the crop will practically not lose weight and will remain suitable for processing for several years.

Types of elevators

Elevators are special structures where the harvested crop is kept. They are divided into several types. Each has a purpose and characteristics.

Blank

The harvesting type of elevators is designed for temporary storage of wheat. Such structures are being built near agricultural enterprises that can provide a sufficient amount of grain.

These warehouses are used to prepare crops for sowing, primary crop processing and storage. The dried and refined raw materials are then sent to their destination by road, water or rail.

Basic

In basic complexes, the crop is cleaned more thoroughly.Wheat sorted in accordance with the requirements of the enterprises that will process it. Grain is stored here for further consumption, raw materials are distributed in homogeneous lots and in large volumes. Such elevators are located near major traffic intersections.

Transhipment

Granaries of this type are often used for short-term storage of crop stocks. The structures are located close to large farms, water and rail routes for further transportation of crops over long distances.

Reference. Transfer elevators are required to transfer wheat from one vehicle to another. Such items are rarely used for long-term storage of raw materials.

Production

Production elevators are built on or near processing plants. These structures serve as an auxiliary complex in the production flour, croup, etc.

Such granaries are constantly supplying factories with wheat. The size of the structures depends on the capacity of the enterprises.

Stock

Stock structures are used to store wheat for a certain period of time (usually several years).

Interesting! There is government grain here.

Such procurement complexes are filled with only the highest quality raw materials. They replenish stocks or send them for processing only in cases where there is a shortage or a decision is made to renew the grain. Such complexes are being built only near major railway junctions.

Port

After the basic and transshipment elevators, the wheat is brought to the port, where the grain is temporarily stored before being sent for export.

After passing the next processing, the wheat is loaded onto ships and sent out of the country. Port elevators are also used to receive imported grain before being sent to the domestic market.

These are large complexes, the volumes of which will satisfy the demand of the domestic and foreign markets.

Implementation

This type of elevator is required to provide food enterprises with raw materials. Here they accept grain from farms and then sell it to factories and factories.

Wheat is kept in grain storage facilities for a short time and is sold in small batches.

Storage methods

There are several options for storing wheat. The choice of method depends on the specific goals.

In bulk

Wheat is simply poured into large heaps. This technology has several advantages:

• relatively simple grain handling by technology;
• rational use of room space;
• simple fight against various pests and diseases;
• cost savings: no containers or packaging required.

Bulk wheat is stored both in grain warehouses and in open areas. In the latter case, special piles (recesses in the ground) covered with a tarpaulin are used for storage.

Dry method

When grain is dehydrated, all bacteria enter the stage of suspended animation. Thanks to this, the crop has to be protected only from insects. The dry mode is used for long-term storage of wheat, since the short-term method is impractical.

Reference! Dehumidification is carried out with and without heat. With sufficient areas, solar-air drying is used.

Oxygen free

This method preserves the qualities of wheat necessary for making flour and baking. Without oxygen, insects and bacteria lose their ability to reproduce.

The entire crop is loaded into special bunkers that do not let the air through. Then dry ice is placed in them or carbon dioxide is injected.

Cooled

This method is more expensive than dry storage, but this way the loss of raw materials is reduced to a minimum. The chilled method is used only in small rooms or on farms.

The crop is cooled to + 5 ° C or below. This significantly slows down the activity of various microorganisms, as well as during drying.

To create such conditions, passive technologies are often used, equipping the supply and exhaust ventilation in the elevator. In winter, it works constantly, in summer - only at night.

In bags

Wheat of the first reproduction or elite planting material is scattered into the bags. In this way, grain with a thin shell is stored.

The bags are stacked in piles, the distance between which is from 0.7 m. The same indents are observed in relation to the walls of the warehouse.

In the ears

Combines cut ears and form transportable and ventilated bales from them. They are stored in elevators with grated floors, under which fans are located.

The room temperature is kept at the level of -3… -5 ° C. The ears ripen, dry out and, in this state, are sent for threshing.

Storage problems

Problems arising during storage of wheat lead to a decrease in the mass of the shipped grain. First of all, this is due to various pests and inevitable losses.

Pests and the fight against them

The grain is damaged:

• mill fire;
• weevil;
• mole;
• mite.

In winter, insects do not reproduce, only if there is no self-heating of the grain. In the warm season, the population increases 500 times in 45 days.

General pest control measures:

• chemical treatment before harvesting in the field;
• processing of raw materials at the granary;
• complete cleaning and disinfection of the elevator;
• exact adherence to humidity and temperature indicators.

Disinfection of the crop before sending it to the warehouse is performed using an aerosol or gas method. For this, insecticides are used.

Losses

Basically, the grain loses in mass due to a decrease in moisture. The total weight is also influenced by the removal of trash.

Losses include a decrease in the total weight due to a decrease in the quality of wheat. During storage, it is exposed to unfavorable factors: temperature fluctuations, self-heating, pest attacks, diseases... After long-term storage, part of the grain (normally up to 5%) is discarded.

How to store at home

Grain is stored in large volumes for feeding animals. In this case, the crop is stored in bulk in special rooms. Warehouses are sheathed with steel sheets, and floors are made of concrete. Wheat is periodically checked for pests and mold.

Advice! With small stocks, the raw materials are put into special boxes made of wood. From the outside, they are sheathed with sheet metal to protect them from rodents.

The room is equipped with forced ventilation. The temperature is kept within + 12 ° C.

Storage of grain for germination

Raw materials for germination cannot be forcedly dried and heat treated, otherwise it will lose all properties, and germination will decrease.

Wheat is stored in dry glass jars, which are covered with gauze or a thin cloth for oxygen access. The temperature is kept at + 10 ... + 12 ° C. Directly during germination, it is raised to + 20 ° C.

Already sprouted wheat is kept in the refrigerator with the lid loosely closed to provide the grains with air. The maximum shelf life is 2 days.

How much grain is stored

The durability of raw materials is the period during which wheat preserves its consumer qualities. It happens:

• biological - the period during which at least a few grains are able to germinate;
• economic - the period during which the conditioned germination is maintained (the raw material meets all sowing standards);
• consumer (technological) - identical to the biological one, while maintaining the full-fledged properties of grain for various needs of people.

Under proper storage conditions, biological and consumer longevity is 30 years, and economic longevity is up to 10 years. The baking quality does not change during this period.

Conclusion

To create optimal conditions in the granary, the temperature regime (up to + 12 ° C) and humidity (10-12%) are observed. An elevator or warehouse is equipped with forced ventilation. Disinfection is carried out to prevent the development of harmful microorganisms and insects.