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1 to dissolve - растворять
2 hudration - гидратация, отделение
3 pan bread doughs – формовое хлебное тесто
4 fermentation – брожение
5 instant – текущий, мгновенный
10.6 Grain Spoilage Organisms
Living organisms are divided into three groups, the producers (green plants),
consumers (bacteria) and fungi. These interact with components of the nonliving
environment to bring about spoilage of stored grain. An increase in moisture or
temperature above normal storage conditions activates the dormant decomposers.
Although the optimum temperature for infection of seeds is around 80F, growth
can occur at temperatures below 32F to over 100F. Cereal seeds are infected when
their water content is greater than 13.5%. Because there are differences in the
physical and nutritional requirements of decomposers, a succession of invading
organisms follow changes in the physical environment The seed coat serves as a
natural barrier to infection by decomposers, but it tends to be broken during
threshing.
Control methods include lowering the temperature and moisture content of
the grain, limiting the oxygen content or increasing the carbon dioxide content of
the atmosphere and treating with chemicals. The most practical method of control
is by lowering the temperature by filling the bins when temperatures, are low or by
transfering grain from bin to bin when temperatures are cool. Time is an important
factor because control becomes more complicated as the length of the storage
period increases. Propionic acid and sodium calcium propionate are among the
most useful chemicals for controlling fungal growth in damp grain.
10.7 The Cleaning House
As grain is needed for milling, it is withdrawn from the storage areas and is
brought into the mill. First, the wheat is sent through a cleaning operation prior to
the milling. The section of the mill where this is done is called the cleaning house.
Since the gross impurities have already been removed at the bins, the
techniques used in the cleaning house must be more refined than those used earlier.
Whatever the machine used, it either removes loose foreign material or it removes
dirt adhering to the surface of the grain. Normally, dirt removal from the surface of
the grain is done last using friction, aspiration, or water washing techniques. Loose
material is separated by sieves, and rapidly moving air streams.
Wheat is weighed as it enters the cleaning house and then goes through a
separator. This is the same type of separator as used in the silo operation except
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1 to dissolve - растворять
2 hudration - гидратация, отделение
3 pan bread doughs – формовое хлебное тесто
4 fermentation – брожение
5 instant – текущий, мгновенный
10.6 Grain Spoilage Organisms
Living organisms are divided into three groups, the producers (green plants),
consumers (bacteria) and fungi. These interact with components of the nonliving
environment to bring about spoilage of stored grain. An increase in moisture or
temperature above normal storage conditions activates the dormant decomposers.
Although the optimum temperature for infection of seeds is around 80F, growth
can occur at temperatures below 32F to over 100F. Cereal seeds are infected when
their water content is greater than 13.5%. Because there are differences in the
physical and nutritional requirements of decomposers, a succession of invading
organisms follow changes in the physical environment The seed coat serves as a
natural barrier to infection by decomposers, but it tends to be broken during
threshing.
Control methods include lowering the temperature and moisture content of
the grain, limiting the oxygen content or increasing the carbon dioxide content of
the atmosphere and treating with chemicals. The most practical method of control
is by lowering the temperature by filling the bins when temperatures, are low or by
transfering grain from bin to bin when temperatures are cool. Time is an important
factor because control becomes more complicated as the length of the storage
period increases. Propionic acid and sodium calcium propionate are among the
most useful chemicals for controlling fungal growth in damp grain.
10.7 The Cleaning House
As grain is needed for milling, it is withdrawn from the storage areas and is
brought into the mill. First, the wheat is sent through a cleaning operation prior to
the milling. The section of the mill where this is done is called the cleaning house.
Since the gross impurities have already been removed at the bins, the
techniques used in the cleaning house must be more refined than those used earlier.
Whatever the machine used, it either removes loose foreign material or it removes
dirt adhering to the surface of the grain. Normally, dirt removal from the surface of
the grain is done last using friction, aspiration, or water washing techniques. Loose
material is separated by sieves, and rapidly moving air streams.
Wheat is weighed as it enters the cleaning house and then goes through a
separator. This is the same type of separator as used in the silo operation except
29
