source: Farm and Food Report
There is quite a science to keeping moisture accumulation from spoiling grain stored in bins, it appears.
Saskatchewan Agriculture and Food’s Dale Risula believes it can be mastered with a few simple steps.
“Once the temperature warms up outside, there will be different patterns of moisture migration within the bin. With time, moisture zones may develop because of these movements.”
Risula explains how the warming action of the sun in the spring outside the bin will cause a warming action up the sides and through the centre of the bin. Ultimately, it may accumulate in the centre of the bin near the bottom.
“Failing to protect the grain from that sort of movement may encourage the development of insects, mites and mould, which could have an adverse effect on the quality of the grain.”
Ideally, Risula recommends that the grain be conditioned before storage so that it is dry and has a moisture content acceptable to the Canadian Grains Standard.
“Once this is achieved, long-term storage is possible, but there are other factors to consider.”
The idea, according to Risula, is to ensure the temperature of the grain is close to the temperature of the air for the season, because variations in temperature may cause moisture to condense and accumulate in concentrated zones within the grain.
“Since a great number of producers likely lowered storage temperature to below freezing last fall, it would be beneficial to warm the grain up and bring its temperature closer to the outside temperature. This can be accomplished though the use of aeration fans, or through moving the grain from one bin to another.”
Even later on in the summer, if a producer chooses to store the grain for the long-term, he or she may consider manipulating the grain again as the temperature gets hot.
“Basically, one should avoid extremes and bring the temperature of the grain gradually closer to that of the air outside. We suggest that, for the summer, producers should run the aeration fans on their bins on cooler days so the grain doesn’t become overheated.”
After all, grain is a living organism that responds to oxygen, moisture and temperature. Therefore, it needs some form of attention to maintain an acceptable state. “Farmers must ensure they engage in a safe storage response in order to prevent unnecessary losses,” concludes Risula.
For more information, contact:
Dale Risula
Saskatchewan Agriculture and Food
(306) 787-3714
There is quite a science to keeping moisture accumulation from spoiling grain stored in bins, it appears.
Saskatchewan Agriculture and Food’s Dale Risula believes it can be mastered with a few simple steps.
“Once the temperature warms up outside, there will be different patterns of moisture migration within the bin. With time, moisture zones may develop because of these movements.”
Risula explains how the warming action of the sun in the spring outside the bin will cause a warming action up the sides and through the centre of the bin. Ultimately, it may accumulate in the centre of the bin near the bottom.
“Failing to protect the grain from that sort of movement may encourage the development of insects, mites and mould, which could have an adverse effect on the quality of the grain.”
Ideally, Risula recommends that the grain be conditioned before storage so that it is dry and has a moisture content acceptable to the Canadian Grains Standard.
“Once this is achieved, long-term storage is possible, but there are other factors to consider.”
The idea, according to Risula, is to ensure the temperature of the grain is close to the temperature of the air for the season, because variations in temperature may cause moisture to condense and accumulate in concentrated zones within the grain.
“Since a great number of producers likely lowered storage temperature to below freezing last fall, it would be beneficial to warm the grain up and bring its temperature closer to the outside temperature. This can be accomplished though the use of aeration fans, or through moving the grain from one bin to another.”
Even later on in the summer, if a producer chooses to store the grain for the long-term, he or she may consider manipulating the grain again as the temperature gets hot.
“Basically, one should avoid extremes and bring the temperature of the grain gradually closer to that of the air outside. We suggest that, for the summer, producers should run the aeration fans on their bins on cooler days so the grain doesn’t become overheated.”
After all, grain is a living organism that responds to oxygen, moisture and temperature. Therefore, it needs some form of attention to maintain an acceptable state. “Farmers must ensure they engage in a safe storage response in order to prevent unnecessary losses,” concludes Risula.
For more information, contact:
Dale Risula
Saskatchewan Agriculture and Food
(306) 787-3714
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