Meteorology and Grain Storage

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Polecaj historie

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Meteorology and Grain Storage

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World Meteorological Organization

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CONTENTS Page

Foreword ............................................................ V Acknowledgements .................................................... VI Summary (English, French, Russian, Spanish) ......................... VII Introduction .........................................................1 Chapter 1 - BIOLOGICAL CHARACTERISTICS OF FOOD GRAINS AND ASSOCIATED ORGANISMS 1.1 1.2 1.3 1.4 1.5 Chapter 2 2.1 2.2 2.3 Chapter 3 3.1 3.2 3.3

Viability of the grain .................................. 3 Fungi ...................................................4 Insects .................................................5 12 Mites ................................................... A biological synopsis ...................................14 PHYSICAL CHARACTERISTICS OF GRAIN BULKS Moisture relationships ................................ 15 Thermal properties ..................................... 16 Air movement ............................................17 PREPARATION OF SEED GRAINS FOR STORAGE 19 The harvest ............................................. Natural drying ..........................................19 Artificial drying .......................................21

Chapter 4 - CONDITIONING OF BULK GRAIN DURING STORAGE 4.1 4.2 4.3 4.4 Chapter 5 5.1 5.2 5.3 5.4

Natural ventilation .....................................26 Forced ventilation ......................................26 Grain chilling ..........................................28 Air-tight storage .......................................29 INSTRUMENTS AND MONITORING OF GRAIN BULKS Laboratory measurement of moisture ......................33 Field measurement of moisture .......................... 33 Monitoring temperature and moisture .................... 34 36 Aeration ................................................

Chapter 6 - GRAIN STORAGE AND THE METEOROLOGIST 6.1 6.2 6.3 6.4

The grain store .........................................38 Heat balance equations...................................38 The field crop ..........................................43 The stored crop .........................................45

References and selected bibliography .................................48

Figures 1 to 20 ......................................................

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