Quality changes in maize stored in sealed bag stacks

Gras, P. W.; Bason, M.L.; Esteves, Lucas Antônio Costa; Sabio, G. C.; Annis, P.C.; Graver, J. E. van S.

doi:10.1016/0022-474x(90)90022-k

Cited by 9 publications

(2 citation statements)

References 3 publications

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“…The SMC was retained by storing the adzuki beans in SB. Similarly, features associated with high quality (percentage weight loss, moisture content, fatty acid content, and color) of corn grains stored in sealed enclosures were well maintained with minimal damage by insects at the completion of the storage trial (Gras et al, 1990).…”

Section: Discussionmentioning

confidence: 84%

Effects of Different Storage on Qualities of Adzuki and Red Kidney Beans

Wu¹,

Feng²,

Kojima³

2015

JFR

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This is the first study to report the effects of frozen soil storage on adzuki and red kidney beans. Adzuki and red kidney beans were stored for 15 months in polyethylene or paper bags under three different conditions: natural cold energy storage in frozen soil, storage in a freezer at -20 °C, and storage at a constant temperature of 25 °C. Samples were collected from every treatment group every 3 months, and qualities related to processing (bean paste yield and cooked bean hardness), seed moisture content, one-hundred seed weight, seed density, and sample physical properties (electrical conductivity and soluble solid content) were evaluated. Frozen soil storage resulted in the least deterioration of important qualities in adzuki and red kidney beans. We also showed that the electrical conductivity value and soluble solid content of the liquid used for soaking beans can be used to evaluate the processing suitability of cooked beans.

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Section: Discussionmentioning

confidence: 84%

Effects of Different Storage on Qualities of Adzuki and Red Kidney Beans

Wu¹,

Feng²,

Kojima³

2015

JFR

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“…This can impact the physical properties of rice in terms of its textural, flavor, composition, and eating quality [9][10][11]. Generally, FFA increases with storage period and the quality of stored grain reduces concomitantly [4,12,13]. Grain will deteriorate and become inedible when its FFA content reaches a certain standard value [7,14].…”

Section: Introductionmentioning

confidence: 99%

Estimation of Free Fatty Acids in Stored Paddy Rice Using Multiple-Kernel Support Vector Regression

Wang

Han

et al. 2020

Applied Sciences

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Grain quality changes during the storage period, and an important grain quality indictor is the free fatty acid (FFA) content. Understanding real-time change of FFA content in stored grain is significant for grain storage safety. However, the FFA content requires manual detection with time-consuming and complex procedures. Thus, this paper is dedicated to developing a method to estimate FFA content in stored grain accurately. We proposed a machine learning approach—multiple-kernel support vector regression—to complete this goal, which improved the accuracy and robustness of the FFA estimation. The effectiveness of the proposed approach was validated by the grain storage data collected from northeast China. To show the merits of the proposed method, several prevailing prediction methods, such as single-kernel support vector regression, multiple linear regression, and back propagation neural network, were introduced for comparative purposes, and several quantitative statistical indexes were adopted to evaluate the performance of different models. The results showed that the proposed approach can achieve a high accuracy with mean absolute error of 0.341 mg KOH/100 g, root mean square error of 0.442 mg KOH/100 g, and mean absolute percentage error of 2.026%. Among the four models tested, the multiple-kernel support vector regression model performed best and made the most robust forecasts of FFA content in stored grain.

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Maintaining Grain Quality During Storage and Transport

Batey¹

2017

Cereal Grains

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Quality changes in maize stored in sealed bag stacks

Cited by 9 publications

References 3 publications

Effects of Different Storage on Qualities of Adzuki and Red Kidney Beans

Effects of Different Storage on Qualities of Adzuki and Red Kidney Beans

Estimation of Free Fatty Acids in Stored Paddy Rice Using Multiple-Kernel Support Vector Regression

Maintaining Grain Quality During Storage and Transport

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