Dehumidification property of Eskisehir–Derbent Ciftligi white tuffs in Turkey

Emir, Ercan; Daloğlu, Gülnaz

doi:10.1007/s12665-012-1649-4

Cited by 1 publication

(1 citation statement)

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“…Yet in Anatolia, caverns in tuffs have been used for food storage in the past and are still regularly used today for wine and to extend the shelf life of fruits and vegetables. The caves maintain a relatively constant temperature of around 13°C, with good airflow, and humidity can be as high as 80% in places, although it's suggested that the tuff rock holds dehumidifying properties making them ideal caves for short-term food storage (Emir, Daloglu 2012;Aydan, Ulusay 2013). Experiments also show that at low temperatures moisture changes in wheat occur relatively slowly, compared to those stored at higher temperatures (Pixton, Griffiths 1971).…”

Section: Storage Location and Containersmentioning

confidence: 99%

Late Bronze Age Food Storage in Lower Cerovačka Cave, Croatia

Reed

Radaković²,

Essert

et al. 2022

Doc. praeh.

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This paper presents new archaeobotanical data from the Lower Cerovačka Cave located in Dalmatia, Croatia. At the site a high density of carbonized plant remains was recovered, indicating the remnants of a burnt crop store dating to the Late Bronze Age. Overall, the assemblage is dominated by lentil (Lens culinaris) and free-threshing wheat (Triticum aestivum/durum), and to a lesser extent, emmer (Triticum dicoccum), einkorn (Triticum monococcum), spelt (Triticum spelta) and broomcorn millet (Panicum miliaceum). In general, the large botanical collection from Lower Cerovačka Cave fits with what is already known about Bronze Age agriculture in Croatia, yet the unique nature of this site brings to the fore questions around storage practices and the use of caves in prehistory.

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Section: Storage Location and Containersmentioning

confidence: 99%