Shelf life of composite flour mixtures

Enrichment of food products with proteins, minerals and dietary fiber is possible by introducing grinding products of some cereal crops into wheat flour, i.e. obtaining composite flour mixtures. To date, there is a need to enrich food products with essential fatty acids, especially Linolenic acid (w-3), the deficiency of which leads to serious disruptions in functioning of the human body. Analysis of the lipid composition of various oilseed crops shows that the composition of flaxseed oil as a source of w-3 demonstrates an absolute advantage. The solution to the problem of flour enrichment with essential fatty acids is currently being solved by using crushed flaxseed cake. However, the use of flaxseed cake has several disadvantages. First of all, as studies have shown, the amount of such flaxseed flour in the composition of the composite mixture should be 15-20% to ensure the required amount in essential fatty acids, which significantly impairs the consumer properties of bread. The use of flax seeds directly will significantly reduce their proportion in the composition of the composite mixture.

Management of air flows inside steel silo during grain storage

A study was conducted concerning effects of temperature and relative air humidity during long-term storage of wheat grain in a steel silo. The study was aimed at identifying the possibility of condensed moisture appearing under the silo roof. The probable periods of condensate in the space under the silo roof depending on the temperature difference inside and outside the silo have been determined. Some ways to prevent the condensate formation are proposed in the paper.

Methodology for assessing the grain mass thermal effusivity in a metal silo under the influence of active ventilation

The purpose of studying the thermal effusivity of the grain mass in a metal silo is to obtain a dynamic mathematical model of the processes of layered changes in the temperature of the grain mass under the influence of an external factor. Such an external factor is the supply of cooling air through the air distribution grid of the bottom of the silo with the active ventilation of grain in a metal silo. The created mathematical and parametric models allow simulating the moisture transfer process using active air ventilation systems inside metal silos during storage of wheat grain. There have been developed some ways to improve the conditions for ensuring the quality preservation of grain during its long-term storage in a metal silo. It is necessary to load such a silo with grain completely, preferably up to the top, leaving free supergrannial space as small as possible. Another solution is thermal insulation of the surfaces of the silo. The task of ensuring the safety of wheat food grain can be accomplished not only on the basis of existing regulatory rules, but also by taking into account the results of new research. The main method of storage in metal containers, according to the instructions and safety regulations is the storage of grain in a dry and purified state. It is known that not only humidity and purity, but also the temperature of the grain put into storage affect the storage period.