Grain Storage: Theory, Technology and Equipment

Zhao, Yan; Lv, Haoxin; Li, Yanfei

doi:10.3390/foods12203792

Foods

2023

DOI: 10.3390/foods12203792

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Grain Storage: Theory, Technology and Equipment

Yan Zhao,

Haoxin Lv,

Yanfei Li

Abstract: Grain is the basic material that guarantees human survival, and its security is inextricably linked to the sustainable development and future destiny of humanity [...]

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2024

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Cited by 3 publications

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Study on physiobiological features of grain and contemporary storage methods

Turatbekova,

Kuramboev,

Ergasheva

et al. 2024

E3S Web Conf.

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Grains are an important food that provides important nutrients. Due to the seasonality of grain crops, humanity has always looked for options for preserving grain. Proper grain storage is critical to maintaining grain quality, preventing spoilage and ensuring food security. The centuries-old experience of farmers shows that grain storage is a complex process that requires careful planning and management. Proper grain storage has several benefits. First, it helps prevent crop losses due to spoilage, pests and diseases. Secondly, it preserves the quality of the grain, ensuring its suitability for human and animal consumption. Thirdly, it allows you to regulate the supply of grain throughout the year, ensuring its availability even during periods of low harvest. As science and technology have advanced, new, efficient, and cost-effective techniques for storing grains have been put forth. Nevertheless, the issue of product quantity and quality safety during storage remains pertinent. This page gives a general overview of the different ways that grains can be stored, such as in warehouses, silos, and polyethylene sleeves. Each approach is discussed together with its benefits and drawbacks. Gaining an understanding of these procedures would enable stakeholders to design efficient storage plans and make well-informed decisions to guarantee grain supply and quality.

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Study on physiobiological features of grain and contemporary storage methods

Turatbekova,

Kuramboev,

Ergasheva

et al. 2024

E3S Web Conf.

View full text Add to dashboard Cite

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Warehouse management practices and business performance of small-scale grapes processing firms: evidence from Tanzania

Kisinga,

Mchopa,

Mwagike

2024

Cogent Business & Management

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A 10‐year (2014–2023) review of complementary food development in sub‐Saharan Africa and the impact on child health

Ogunniran,

Ayeni,

Shokunbi

et al. 2024

Comp Rev Food Sci Food Safe

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Complementary foods (CFs) commonly consumed by infants and young children (IYC) in sub‐Saharan Africa (SSA) are processed using either single or multi‐grain ingredients through simple technologies such as fermentation, malting and roasting. Interestingly, CFs (e.g., ogi, kunu, and dabo) are prepared and fed to infants alongside breastmilk until they are completely weaned up to the infant's second birthday. The grains used for preparing CFs can be contaminated with bacterial and chemical contaminants as a result of poor harvesting, handling or storage practices. The stage at which IYC are introduced to CFs is of utmost importance as it aids in addressing malnutrition and improving their overall health and well‐being. Complementary feeding practices across SSA are influenced by socio‐economic, cultural and geographical factors such that improper introduction can result in dire health consequences including immune suppression, severe foodborne diseases, poor child growth and development, and sometimes death from malnutrition. Malnutrition often occurs from inadequacies of nutrient intakes and assimilation which affect the ability to maintain normal body functions such as growth, learning abilities, resistance to and recovery from diseases. In SSA, IYC malnutrition still poses an enormous concern, therefore indicating the need for intervention strategies such as the promotion of indigenous crops and elevating traditional knowledge and technologies for formulating CFs. This paper clearly highlights the diversity of CFs in SSA, ingredients utilized, processing techniques, contamination by bacteria and chemicals, and demonstrates the consequences of consuming contaminated CFs, and their influence on IYC health as well as approaches to ensuring safety and scaling up indigenous CFs.

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Grain Storage: Theory, Technology and Equipment

Abstract: Grain is the basic material that guarantees human survival, and its security is inextricably linked to the sustainable development and future destiny of humanity [...]

Cited by 3 publications

References 10 publications

Study on physiobiological features of grain and contemporary storage methods

Study on physiobiological features of grain and contemporary storage methods

Warehouse management practices and business performance of small-scale grapes processing firms: evidence from Tanzania

A 10‐year (2014–2023) review of complementary food development in sub‐Saharan Africa and the impact on child health

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