Self-Heat of Freshly Harvested Grain

Mirzaikromov Mirzababur Alisher ogli

Self-Heat of Freshly Harvested Grain

Authors

Mirzaikromov Mirzababur Alisher ogli Assistant at the Department of “Storage and Primary Processing Technology Agricultural Products" Fergana Polytechnic Institute.

Keywords:

Grain, Barn, Grass, Temperature, Dry, Grain, Moisture, Heat, Oats, Condensation, Grain Beetle.

Abstract

A powerful form of self-heating. The temperature rises to 50oC and above. The fluidity of the grain mass decreases. A strong blurring of the grain occurs. Some grains become moldy and start to rot. The grain has a strong rotten or unpleasant smell. Spontaneous heating of grain with low moisture during long storage. In practice, self-heating was observed as a result of long-term storage of grain mass with a moisture content lower than the critical moisture content.

Downloads

Published

2023-11-30

How to Cite

Mirzaikromov Mirzababur Alisher ogli. (2023). Self-Heat of Freshly Harvested Grain. Web of Agriculture: Journal of Agriculture and Biological Sciences, 1(8), 69–74. Retrieved from http://webofjournals.com/index.php/8/article/view/420