Placement and storage of buckwheat grain for food purposes. Storage of buckwheat grain

	Introduction ………………………………………………………… ..
	Literature review………………………………………………...
	Production and storage of buckwheat grain ………………………
	Characteristics of buckwheat varieties …………………………………
	Buckwheat cultivation technology …………………………… ...
	Place in the crop rotation ………………………………………… ...
	Soil cultivation for buckwheat ………………………………… ...
	Seed preparation for sowing ………………………………………
	Sowing dates for buckwheat ……………………………………………
	Sowing methods for buckwheat …………………………………………
	Seeding rate and seeding depth of buckwheat seeds ……………….
	Caring for buckwheat crops ……………………………………… ..
	Harvesting and storage of buckwheat …………………………… ..
	Selection of equipment and description of the technological scheme for the production of cereals from buckwheat grain ………………………… ..
	Recipe for buckwheat cereals …… ... ……………………….
	Product calculation …………………………………………… ...
	Selection and calculation of production equipment …………….
	Characteristics of secondary raw materials, waste in the production of cereals and their use ……………………………………….
	Conclusions and offers…………………………………………..
	Literature ……………………………………………………….

Introduction

Buckwheat is a valuable cereal crop. Buckwheat is a healthy nutritious product rich in easily digestible proteins and carbohydrates. It contains 13 ... 15% protein, 60 ... 70% starch, 2.0 ... 2.5% sucrose, 2.5 ... 3.0% fat, 1.1 ... 1.3% fiber, 2.0 ... 2.% ash elements. In addition, it contains a lot of mineral salts: iron (33.8 mg per 100 g), calcium (200 mg per 100 g) and phosphorus (1500 mg per 100 g), as well as organic acids (citric, oxalic, malic) and vitamins B2, PP.

Buckwheat contains significantly more folic acid (4.3 mg per 1 g of dry matter) than other plant products, which has a high hematopoietic ability and other properties that contribute to the resistance of the human body to various diseases. Buckwheat proteins are more complete than cereals and are not inferior to legumes. This determines the high nutritional value and medicinal properties of buckwheat. The main amino acids that make up buckwheat protein are arginine (12.7%), lysine (7.9%), cystine (1%) and cystidine (0.59%), which determine its high nutritional value. Buckwheat fats are highly resistant to oxidation, due to which buckwheat can be stored for a long time without impairing nutritional quality.

For baking bread, buckwheat flour is of little use, since it does not contain gluten: the bread quickly stale and crumbles. The products obtained during the processing of buckwheat grain into cereals and flour (feed meal, waste) contain a large amount of proteins and fats, therefore they serve as highly nutritious feed for pigs and poultry.

1 kg of buckwheat chaff contains 57 g of protein, 0.35 feed unit. Buckwheat straw can be used in combination with straw from other crops for ensiling, as well as for preparing feed mixtures, granules and briquettes in a mixture with other feed.

The current level of consumption of basic products is significantly inferior to the recommended rational norms for energy value and the structure of the diet. In this regard, the role of buckwheat is increasing as one of the economically affordable and complete food products. Buckwheat is unique in its consumer properties, since it satisfies the physiological needs of the body for nutritional components and energy, performs preventive and therapeutic functions, and is of great strategic and national economic importance.

The generalization of the experience of cultivating buckwheat in Russia shows that at present the main factor affecting the volume of buckwheat production is an increase in acreage with a relatively low yield. In this regard, it seems relevant to study the features of its cultivation and identify the main factors affecting the economic efficiency of production and processing of buckwheat.

The purpose and objectives of this course work is to study the technology of processing buckwheat grain into cereals at an enterprise with a capacity of 140 kg / h with the selection and calculation of equipment, study of the production technology of its chemical composition, nutritional value, assortment of cereals, development history, their classification, quality requirements and storage conditions.

Short description

At present, the progressive organization of grain delivery from collective and state farms to grain-receiving enterprises according to hourly schedules is widely used, grain consignments at elevators and grain-receiving enterprises are formed according to technological and nutritional advantages, recirculating grain drying methods and cleaning technology using fractional separation are being implemented, measures are being taken to an increase in the terms of safe storage of grain, disinfection of grain in the flow using new, more effective pesticides. Along with a further increase in the production and procurement of grain as a whole, much attention is paid to a fuller satisfaction of the needs of the national economy for grain of individual crops.

Introduction - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 4
1. National economic significance of culture - - - - - - - - - - - - - - - - - - - - - 8
2. Biological features of buckwheat - - - - - - - - - - - - - - - - - - - - - - - - - 11
3. Characteristics of culture as an object of storage - - - - - - - - - - - - - - - - - 16
4. Post-harvest grain processing - - - - - - - - - - - - - - - - - - - - - - - - - - - - 23
4.1. Removal of impurities - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 23
4.2. Drying - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 27
4.3. Calculation of grain upon sale - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 31
5. Assessment of product quality - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 40
6. Modes and methods of storage - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 41
7. Active ventilation of products - - - - - - - - - - - - - - - - - - - - - - - - - 43
8. Monitoring of stored products - - - - - - - - - - - - - - - - - - - - - - - 47
9. Quantitative and qualitative accounting - - - - - - - - - - - - - - - - - - - - - - - - - - 49
Conclusion - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 51
Bibliography - - - - - - - - -

Attached files: 1 file

UNIVERSITY NAMED AFTER EMPEROR PETER 1

DEPARTMENT OF CROP PROCESSING TECHNOLOGIES

"APPROVED"

head of the department,

Doctor S.-kh. sciences

V. I. Manzhesov

"____" ________2012

COURSE PROJECT

Specialty: ТХПССХПР

Work designation: KP-00492894-110305-06-12

Head of work: Manzhesov Vladimir Ivanovich "__" _________ 2012

Commission members: ______________________________ _____________________ 2012

2012 r.

The project is protected: ______________________________ __________ __ "__" _____ 2012

Voronezh 2012

MINISTRY OF AGRICULTURE AND FOOD OF THE RF

FGBOU VPO VORONEZH STATE AGRARIAN

UNIVERSITY NAMED AFTER EMPEROR PETER I

DEPARTMENT OF TECHNOLOGIES, PROCESSING OF CROP PRODUCTS

EXERCISE

for a course project

on Technology of storage of crop products

Student Boyko Kristina Yurievna _______________________ ____ gr. TT-3-1a_

Develop a topic: "Buckwheat storage technology"

The assignment was accepted for execution __________________ "__" ________________ 2012.

(student's signature)

The deadline for submitting the project for defense is "__" __________________ 2012.

When developing a project, perform the following sections:

Introduction.

The national economic significance of culture
Biological features of buckwheat
Characterization of culture as an object of storage
Post-harvest grain processing

Purification from impurities.
Drying.
Calculation for grain upon sale

Product quality assessment
Modes and methods of storage
Active ventilation of products
Monitoring of stored products
Quantitative and qualitative accounting

Conclusion

Bibliography

Application

Project manager ____________ V. I. Manzhesov

(signature)

"__" _________2012

Introduction - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 4

National economic significance of culture - - - - - - - - - - - - - - - - - - - - - 8
Biological features of buckwheat - - - - - - - - - - - - - - - - - - - - - - - - - 11
Characteristics of culture as an object of storage - - - - - - - - - - - - - - - - - 16
Post-harvest grain handling - - - - - - - - - - - - - - - - - - - - - - - - - - - - 23

Removal of impurities - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 23
Drying - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 27
Calculation of grain upon sale - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 31

Product quality assessment - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 40
Modes and methods of storage - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 41
Active product ventilation - - - - - - - - - - - - - - - - - - - - - - - - - 43
Storage monitoring - - - - - - - - - - - - - - - - - - - - - - - 47
Quantitative and qualitative accounting - - - - - - - - - - - - - - - - - - - - - - - - - - 49

Conclusion - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 51

References - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 53

Application

Introduction

Preservation and rational use of all grown crops, and obtaining the maximum of products from raw materials are one of the main state tasks. The most important source of replenishment of the food fund is the reduction of losses of crop products during harvesting, transportation, storage and processing. Huge reserves are hidden in the storage of crop products. The increase in consumption resources can be up to 20%, and for some types of products - up to 30%. At the same time, the costs of eliminating the loss of crop production are much lower than for its cultivation. According to the most conservative estimates, obtaining an increase in the product due to the preservation of the harvest costs 2 ... 3 times cheaper than additional production of the same volume of production.

The success of any technique used in the storage and processing of products depends on how this technique matches the properties and characteristics of the product, how exactly the rules for its implementation are followed, and how local conditions are taken into account. In each specific case, the specialist must, based on the properties of the product, the specific situation and economic calculation, choose the most efficient way to handle storage.

It should be noted that mastering the technology of preserving the harvest requires good erudition, agronomic and engineering knowledge. Now there is a clear need for targeted and thorough training of specialists for this specific and extremely responsible industry. At the same time, mastering the methods of storage technology allows a specialist to organize the primary processing, storage and processing of agricultural products in such a way that not only there is no loss, but also the yield of finished products increases, their taste and nutritional properties improve.

At all stages of the development of society, the task was in the foreground - to develop grain farming worldwide as the basis of agricultural production. Increasing the production and procurement of high-quality grain of strong and durum wheat is one of the urgent tasks of collective and state farms, agricultural and procurement agencies of the main grain regions.

The country needs grain of a certain assortment and of high quality, capable of satisfying various demands. For the correct formation of consignments of grain of uniform quality, it is of great importance to introduce into the practice of the work of collective farms, state farms and grain-receiving enterprises of a preliminary assessment of the quality of grain.

Diagnosing grain quality at earlier stages of grain flow formation from the field to the elevator allows, based on the study of data on the cultivation technology, on the conditions for the development of crops and the ripening of the crop in the corresponding field, it is more reasonable to form consignments of high-quality grain for delivery to the state and to prevent the possibility of depersonalizing these lots of grain. ... The growth of production and procurement of grain led to high rates of development of the material and technical base of the elevator industry, the main task of which is to ensure the safety of state grain resources.

The preservation of crop products until the time of their use is the most important national cause. It is possible to increase the yield of all crops and sharply increase their gross harvests, but not get the desired effect if at various stages of the promotion of products to the consumer there are large losses in weight and quality. In case of inept handling of products in the post-harvest period, their losses can be very large. Moreover, the product may be completely spoiled or even toxic. Despite the development of science and technology, a significant part of the harvest is being lost in the world economy. So, according to the data of the International Organization for Food and Agriculture, grain losses during storage are 6-10% or more annually, losses of vegetables and fruits are 20-30% or more.

The government constantly draws attention to the need to reduce losses in weight and quality of the resulting crop in the post-harvest period during transportation, storage and sale. The loss of products during storage is a consequence of their physical and physiological properties. Only knowledge of the nature of the product, the processes occurring in it, the storage regimes developed for it, will reduce losses to a minimum and thereby contribute to a real increase in yield.

All agricultural workers and specialists in various sectors of the national economy of our country are faced with the following tasks in the field of food storage:

1. to preserve products and seed stocks with minimal loss in weight and without lowering their quality;

2. to improve the quality of products and seed stocks during the storage period, using appropriate technological methods and regimes;

3. to organize the storage of products in the most cost-effective way, with the lowest costs there and money per unit mass of the product, to reduce the costs of storing products.

The national economic significance of culture

Buckwheat is a valuable food crop. High-quality cereals are made from its grain. In terms of taste and nutritional qualities, it occupies one of the first places among cereal crops, as it is rich in easily digestible proteins and carbohydrates, and contains a large amount of organic acids.

On average, buckwheat groats contain about 9% protein, fat - up to 1.6%, starch - up to 70, sugar - 0.3, fiber - about 2% and ash - 2.1%. Buckwheat protein is full-fledged, since in terms of the content of essential amino acids it is close to animal products, and in terms of the general composition of amino acids it is similar to proteins of legumes. The main amino acids that make up the protein of buckwheat are arginine (12.7%), lysine (7.9%), cystine (1%) and cystidine (0.59%). They determine the nutritional value of cereals.

In addition, buckwheat contains many mineral salts useful for the human body: iron (33.8 mg per 100 g), calcium (200 mg per 100 g) and phosphorus (1500 mg per 100 g), as well as organic acids - citric acid, sorrel, apple, etc.

Due to the highly developed embryo located inside the kernel and completely remaining in the cereal, it is distinguished by a high content of vitamins (mg / kg): B1 - 6, B2 - 2, PP - 44. These features of the chemical composition of buckwheat determine its high taste, nutritional and dietary properties.

Buckwheat can be stored for a long time without compromising quality, which is explained by the high resistance to oxidation of the fat contained in it. It has a high calorie content, second only to rice and wheat. Buckwheat flour mixed with soy flour is used for the manufacture of confectionery. Recently, this culture has acquired medicinal value. It is used as a raw material for the production of rutin (vitamin P) and other vitamins. Rutin is found mainly in the leaves and flowers of green plants. Modern medicine recommends the use of rutin for the prevention and treatment of many diseases: cardiovascular, hypertension, diabetes, etc. It is also recommended for persons dealing with radioactive substances and X-rays to eliminate their harmful effects.

Buckwheat is subdivided into kernel and ordinary and

fast-cooking.

Common buckwheat is obtained from unboiled buckwheat grain. These cereals are light in color and contain all the constituent substances of the grain unchanged.

The kernel is a whole buckwheat kernel, freed from the fruit shell. Prodel is obtained in small quantities during the shelling of buckwheat and is a crushed kernel.

The quality of cereals is determined by the content of a good-quality kernel in it.

Table 1. Indicators of the quality of buckwheat groats.

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Course project

Storage technology for buckwheat grain for food purposes

Is done by a student

Bisimbaev A.D.

buckwheat grain storage

Culture - food buckwheat;

Humidity -18.1%;

Weed admixture -8% (signs of divisibility - shape, aerodynamic properties);

Grain admixture -4%;

Accommodation - mechanized warehouse;

Grain dryer - mine;

Ventilation unit - stationary;

Storage duration -125 days;

Weight -1900 tons.

Introduction

Buckwheat is a cereal crop. Buckwheat has good taste, easy digestibility and is recommended as a dietary product. Average chemical composition of grain: 14% protein, 72.7% BEV, 2.8% fat, 2.1% ash and 1.2% fiber. The average energy content in 1 ton of grain is 19.4? 103 MJ. Indicators fluctuate depending on soil and climatic conditions, individual elements of cultivation technology. The cereal contains about 9% of complete protein, there are citric, malic and oxalic acids, many vitamins - E, B1 (thiamine), B2 (riboflavin) and P (rutin). It contains much more amino acids, in particular lysine, than wheat; buckwheat surpasses rice by the amount of arginine. Thanks to vitamin E, buckwheat is stored for a long time without losing its nutritional value.

Buckwheat flour is not suitable for baking, but it is suitable for baking pancakes, tortillas and some types of cookies. Buckwheat straw in terms of fodder qualities is close to the straw of cereal bluegrass (100 kg of straw is 30 fodder units), however, an excess of buckwheat straw in the diet of animals can cause disease (hair loss in sheep and cattle). Straw and husk ash, containing up to 35 ... 40% of potassium oxide, is used to obtain potash.

Buckwheat has a short growing season, so it is cultivated in post-cut and stubble crops, as well as for replanting dead winter and early spring crops.

The sowing area of buckwheat in the world is about 4 million hectares, including 2.4 million hectares in Europe. Small areas are found in Canada, Japan, India, China, USA.

In Russia, about 1.7 million hectares are sown with buckwheat. The main areas of its cultivation are the Non-Black Earth Zone, the Central Black Earth Region, the Volga-Kama forest-steppe, Western and Eastern Siberia and the Far East. In the southern and southeastern regions, buckwheat is almost never sown: here it suffers from drought and dry winds.

In terms of the size and sustainability of yields, buckwheat is inferior to all grain crops. The average yield of buckwheat in the Russian Federation was 0.44 t / ha. However, buckwheat can provide a yield of 2.5 ... 3.0 t / ha and more. The question of the reasons for obtaining low yields of buckwheat grain with its high biological potential of yield has long been occupied by scientists. We can talk about two groups of reasons that reduce crop productivity: the first is agrotechnical, the second is biological.

Agrotechnical reasons include sowing buckwheat for poor and clogged predecessors, often for spring plowing, poor weed control before sowing, insufficient mineral nutrition, untimely sowing, poor plant care, lack of pollinators, large grain losses during harvesting.

From biological reasons, a weak grain content of plants is distinguished even with abundant flowering (10 ... 15% of the number of flowers or less), which is associated with the death of most of the generative organs at all stages of development, both before and after fertilization of flowers due to insufficient flow to them plastic substances. This is due to the fact that in buckwheat the growth of vegetative organs continues simultaneously with the development of reproductive organs and does not end even before the harvest. In addition, the leaf area per flower, even at the moment of the highest leafiness of plants, in buckwheat is 1.5 ... 3.0 times less than in spring wheat.

1.Literature review

1.1 Features of plant materials

The composition of the grain mass and the characteristics of its components.

Lots of grain stored in mounds are commonly called grain masses. The term "grain mass" should be understood as technical, acceptable for grain or seeds of crops of any family or genus, used for a variety of needs.

Any grain mass consists of: 1) grains (seeds) of the main crop, which, both in volume and quantity, constitute the basis of any grain mass; 2) impurities; 3) microorganisms.

Various configurations of grains and impurities, their different sizes lead to the fact that when they are placed in containers, voids (wells) filled with air are formed. It has a significant effect on all components of the grain mass, changes itself and can differ significantly in composition, temperature and even pressure from ordinary atmospheric air. In this regard, the air of intergranular spaces is also referred to the components that make up the grain mass.

In addition to these constant components, insects and mites may be present in some grain lots. Since the grain mass serves as a medium for them in which they exist and influence its condition, they are considered the fifth additional and highly undesirable component of the grain mass.

Huge losses of stored grain products occur due to the multiplication of many insects and partly mites in them. The study of the properties of the grain mass showed that by their nature they can be divided into two groups: physical and physiological. Many of the properties of each group are interrelated, and only taking these relationships into account can the storage of grain masses be most rationally organized.

Physical properties of the grain mass.

For storage practice, the following physical properties of the grain mass are of interest: flowability and self-sorting, wellness, ability to sorption and desorption of various vapors and gases (sorption capacity) and heat exchange properties (thermal conductivity, thermal diffusivity, thermal moisture conductivity and heat capacity).

Looseness. The grain mass quite easily fills a container of any configuration and, under certain conditions, can flow out of it. The high mobility of the grain mass - its flowability - is explained by the fact that it basically consists of individual small solid particles - grains of the main crop and various impurities. Good flowability of grain masses is of great practical importance. Using this property correctly and applying the necessary devices and mechanisms, you can completely avoid the cost of manual physical labor. Thus, grain masses can be easily moved with the help of elevators, conveyors and pneumatic conveying installations, loaded into vehicles of various sizes and shapes (cars, wagons, ships) and storage facilities (bins, warehouses, trenches, elevator silos). Finally, they can move by gravity.

The degree of filling the storage with the grain mass depends on the flowability: the larger it is, the easier and better the container is filled. Looseness is also taken into account in the statistical calculations of the storage (pressure of the grain mass on the floor, walls and other structures).

The flowability of the grain mass is characterized by the angle of friction or the angle of repose. Friction angle - the smallest angle at which the grain mass begins to slide on any surface. When the grain slides over the grain, it is called the angle of repose, or the slope angle.

The flowability of the grain mass depends on the shape, size, nature and condition of the grain surface, its moisture content, the amount of impurities and their species composition, material, shape and condition of the surface over which the grain mass is moved by gravity.

The masses consisting of spherical seeds (peas, millet, lupine) have the greatest flowability. The more the shape of the grains deviates from the spherical shape and the more rough their surface, the less flowability. Impurities in the grain mass, as a rule, reduce its flowability. With a high content of light impurities (straw, chaff and other impurities of this kind), as well as with a significant content of weed seeds with a tenacious and rough surface, flowability can be almost lost. It is not recommended to load such grain mass without preliminary cleaning into storage facilities designed for the release of grain mass by gravity.

With an increase in the moisture content of the grain mass, its flowability also decreases significantly. This phenomenon is typical for all grain masses, but for the globular seeds of legumes it is less pronounced.

Self-sorting. The content in the grain mass of solid particles, different in size and density, violates its uniformity during movement. This property of the grain mass, which manifests itself as a consequence of its flowability, is called self-sorting. So, when transporting grain in cars or wagons, moving along conveyor belts, as a result of jolts and shaking, light impurities, seeds in flower films, frail grains, etc. move to the surface of the embankment, and heavy ones go to its lower part.

Self-sorting is also observed in the process of loading the grain mass into storage facilities. In this case, self-sorting is facilitated by windage - the resistance exerted by air to the movement of each individual particle. Large, heavy grains and impurities with less windage fall vertically and quickly reach the base of the storage facility or the surface of the formed embankment. Shrunken, small grains and impurities with high windage sink more slowly; they are thrown by vortex motions of air to the walls of the storage or roll down the surface of the cone formed by the grain mass.

Self-sorting is a negative phenomenon, since in this case, areas in the grain mass are formed that are heterogeneous in physiological activity, wellness, etc. The accumulation of light impurities and dust creates more prerequisites for the occurrence of a self-heating process. In connection with self-sorting, it is necessary to strictly adhere to the rules for taking primary samples to compile an average sample.

Wellness. When characterizing the grain mass, it was already noted that there are intergranular spaces in it - wells filled with air. Wells make up a significant part of the volume of the grain embankment and have a significant impact on its other physical properties and the physiological processes occurring in it.

So, the air circulating through the wells by convection promotes the transfer of heat and the movement of water vapor. The significant gas permeability of the grain masses makes it possible to use this property for blowing them with air (with active ventilation) or injecting vapors of various chemicals into them for disinfection (disinsection). The supply of air, and hence oxygen, creates in the grain mass for a certain period (sometimes very long) normal gas exchange for its living components.

The magnitude of the wellness of the grain mass depends mainly on the factors affecting the nature of the grain. So, with an increase in moisture, flowability decreases, and, consequently, the packing density. Large impurities usually increase the wellness, small ones are easily placed in intergranular spaces and reduce it. Grain masses containing coarse and fine grains have less wellness. Straight grains, as well as rough or with a wrinkled surface, fit less tightly.

In connection with self-sorting, the wellness in different sections of the grain mass may be unequal, which leads to an uneven distribution of air in its individual sections. At a high height of the embankment of grain masses, their compaction occurs and the wellness decreases. Knowing the volume occupied by the grain mass and its well capacity, it is easy to establish the volume of air in the wells. This amount of air during active ventilation is taken as one exchange.

Sorption properties. Grains and seeds of all crops and grain masses in general are good sorbents. They are capable of absorbing vapors of various substances and gases from the environment. Under certain conditions, the opposite process is observed - the release (desorption) of these substances into the environment.

The vital functions of grain affect the nature of sorption processes and the regularity of moisture distribution.

They are of no less importance in the practice of storage, handling and transportation of grain. So, rational modes of drying or active ventilation of grain masses can be implemented only taking into account their sorption properties. Changes in moisture content and mass of stored or transported grain batches also most often occur due to sorption or desorption of water vapor. The latter is not only of technological importance, but also associated with the material responsibility of people (warehouse managers, storekeepers, etc.) who store large masses of grain. In this regard, in the practice of storing grain masses and working with them, it is very important to have an idea of the processes of moisture exchange.

Equilibrium humidity. Moisture exchange between the grain mass and the air in contact with it, to one degree or another, is continuous. Depending on the parameters of the air (its humidity and temperature) and the state of the grain mass, moisture exchange occurs in two opposite directions: 1) transfer of moisture from grain to air; such a phenomenon (desorption) is observed when the partial pressure of water vapor at the surface of the grain is greater than the partial pressure of water vapor in the air; 2) moistening of grain due to absorption (sorption) of moisture from the surrounding air; this process occurs if the partial pressure of water vapor at the surface of the grain is less than the partial pressure of water vapor in the air.

Moisture exchange between air and grain stops if the partial pressure of water vapor in the air and above the grain is the same. In this case, a state of dynamic equilibrium sets in. The moisture content of the grain corresponding to this state is called equilibrium.

The equilibrium moisture content of grain and seeds also depends on the air temperature. It should also be borne in mind that the equilibrium moisture content of individual grains or seeds in the grain mass is not the same due to the difference in their sizes, completeness, etc. Even individual anatomical parts of a caryopsis or seed are characterized by unequal moisture content. The embryo in all cereals has a higher moisture content than the endosperm, etc.

Thermophysical characteristics. An understanding of them is necessary for understanding the phenomena of heat transfer occurring in the grain mass, which must be taken into account during storage, drying and active ventilation.

Heat capacity. The specific heat capacity of absolutely dry matter of grain is approximately 1.51 - 1.55 kJ / (kg ° C). With an increase in grain moisture, its specific heat also increases. Heat capacity is taken into account during thermal drying of grain, since heat consumption depends on the initial moisture content of the grain.

Coefficient of thermal conductivity grain mass is in the range of 0.42-0.84 kJ / (mh ° C). The low thermal conductivity of the grain mass is due to its organic composition and the presence of air, the thermal conductivity of which is only 0.084 kJ / (mh ° C). With an increase in the moisture content of the grain mass, its thermal conductivity increases (the coefficient of thermal conductivity of water is 2.1 kJ / (m.h. ° C), but still remains relatively low. Poor thermal conductivity of grain masses, as well as low temperature conductivity, plays a role during storage both positive and negative an active role.

Thermal diffusivity and characterizes the rate of temperature change in the material, its heat-inertial properties.

The rate of heating or cooling of the grain mass is determined by the value of the thermal diffusivity.

The grain mass is characterized by a very low thermal diffusivity, i.e., it has a large thermal inertia. The positive value of the low coefficient of thermal diffusivity of grain masses lies in the fact that with a properly organized regime (timely cooling), a low temperature remains in the grain mass even in the warm season.Thus, it seems possible to preserve the grain mass with cold.

The negative role of low thermal diffusivity is that under favorable conditions for active physiological processes (vital activity of grain, microorganisms, mites and insects), the generated heat can be retained in the grain mass and lead to an increase in its temperature, i.e., self-heating.

It should be borne in mind that the rate of temperature change in the grain mass will depend on the method of grain storage and the type of granaries. When stored in warehouses, where the height of the grain mound is small, it is more accessible to the action of atmospheric air. The temperature here changes much faster than in the elevator silos. In them, the grain mass is less susceptible to the action of atmospheric air, since it is largely protected from it by the walls of the silos, which have poor thermal conductivity.

Thermal moisture conductivity. The study of the emergence and development of the self-heating process has shown that moisture in the grain mass moves along with the heat flow. This phenomenon of moisture migration in the grain mass, due to the temperature gradient, is called thermal moisture conductivity.

The practical significance of this phenomenon is enormous. In grain masses with poor thermal and thermal diffusivity in some areas, especially peripheral ones (the surface of the embankment, parts of the embankment adjacent to the walls or floor of the storage), temperature drops occur, leading to moisture migration (mainly in the form of steam) in the direction of the heat flow ...

As a result, the moisture content of one or another peripheral layer of the grain mass increases with the formation of condensation moisture on the surface of the grains.

Numerous experiments have shown that the phenomenon of thermal and moisture conductivity is observed in grain mass with any moisture content.

1.2 Influence of soil and climatic conditions and agricultural practices on the quality and preservation of crop production

Almost all components of the grain mass are a living organism and, under certain conditions, they can affect the quality of the grain.

The quality of the grain, as well as its physical and physiological properties, are influenced by: the type of grain, the conditions for the development and formation of plants, the conditions for harvesting, the storage conditions.

Each variety has different consumer qualities, has only its inherent technological advantages. Cereals with row crops are very different. Therefore, grain consignments must be formed and placed taking into account not only species characteristics, but also varietal characteristics.

The conditions for the development and formation of plants greatly affect the yield and the quality of the grain. If during the formation and development of plants there was enough light and heat, then the grain will be filled, the yield is high. Early autumn frosts strongly affect the quality of grain, in this case the grain is frosty with poor technological and nutritional qualities. Rains during the harvest period lead to grain moisture. Wet and raw grain can deteriorate in a few days and lose its natural characteristics. If the standing grain is damaged by pests of the ear, its baking quality deteriorates sharply.

Drought has a very detrimental effect on the quality of the grain and its yield. The grain will be puny and fine. If the grain is obtained from a contaminated field, then a lot of time and money is spent on separating weed impurities, and if the grain mass contains a harmful impurity, then specific cleaning of such grain is necessary. It should be placed separately.

Harvesting conditions have a significant impact on the quality of the grain. If the grain is harvested in dry weather, then there are not very many problems with it. With separate harvesting, there is much less loss due to the elimination of grain shedding, the grain is cleaner and drier. But with the wrong organization of work, separate cleaning sometimes brings irreparable damage.

Storage conditions significantly affect the safety and quality of grain. With the wrong organization of work with grain, you can infect with grain pests that have remained on the current or in the grain warehouse since last year. You can moisten the grain with autumn precipitation, while the grain germinates, the process of self-heating begins. As a result, the grain can be used at best for alcohol.

Summarizing this material, it is clear that grain of various qualities and purposes can be stored for storage. Correctly determine its quality, prescribe and carry out effective post-harvest processing, establish storage modes, form grain batches for the intended purpose - this is the main task of technologists.

1.3 Characteristics of storage methods for buckwheat grain

Both temporary and long-term storage of grain masses should be organized in such a way that there is no loss in mass, and even less loss in quality.

The main way to store grain masses is to store them in bulk. The advantages of this method are as follows: the area is used much more fully; there are more opportunities for mechanized movement of grain masses; the fight against pests of grain products is facilitated; it is more convenient to organize observation for all accepted indicators; additional costs for packaging and transfer of products disappear.

Storage in containers is used only for some lots of seed.

Bulk storage can be floor or bunker storage (bins and containers, silos).

In the system of the bakery industry, there are two main methods of placing grain in storage facilities: floor and in silos.

For outdoor storage, grain is placed in bulk or in a container on the floor of the warehouse at a low height, but during such storage, the grain mass comes into contact with the outside air. In this case, when ventilating the warehouses, the air can partially take away heat and moisture from the grain. This makes it possible to preserve grain with high humidity for some time, placing it in a warehouse in a thin layer (no more than 1 m) without ventilation.

But granaries with a floor storage method have a significant drawback - a low utilization rate of the building volume and, therefore, an increased cost.

Granaries intended for long-term storage of grain are of two types: warehouses and elevators.

The capacity of granaries should be sufficient to accommodate all grain purchased by the state, as well as carry-overs from the harvest of previous years and state resources, under normal conditions.

Granaries must isolate the grain mass from groundwater and atmospheric precipitation, as well as from humid and warm air. There are two main requirements for the walls of granaries: low thermal conductivity and good hygroscopicity of the inner surface. With a high thermal conductivity, the walls cannot protect the grain from external fluctuations in air temperature. With a sharp drop in air temperature on the inner surface of the walls of the granary, condensation of water vapor is possible. Therefore, the good hygroscopicity of the inner surface of the walls protects the grain from moisture, which is absorbed by the walls and not by the grain.

During storage, grain must be protected from pests of grain stocks. The granary should be without cracks, depressions. The design of the granary should facilitate the implementation of works on grain disinfection. To do this, it is necessary to provide for the possibility of active ventilation of grain and aeration of grain and granaries, the walls of which must be gas-tight.

In granaries, all operations should be mechanized as much as possible. To bring grain to a stable state during storage, granaries must be equipped with grain cleaning equipment. The composition and performance of this equipment must match the quality of the incoming grain. For weight control of grain, a scale is installed. To ensure the quantitative and qualitative preservation of grain, granaries must be reliable in terms of construction. They must withstand without dangerous deformations the pressure of the grain mass on the walls and bottoms, resist wind pressure and the destructive effects of the atmosphere, be durable, fire and explosion proof.

Due to the significant emission of dust in the process of moving grain, granaries must be safe for service personnel and have a sufficient number of aspiration units that ensure normal sanitary and hygienic working conditions.

The design and arrangement of the grain storage should meet the requirements of the minimum cost of the structure, the least need for building materials, and the operating costs should be minimal.

Granaries must be equipped with a power plant of sufficient capacity.

For grain storage, warehouses of various types and sizes are widely used, the total capacity of which is 60% of the total

In warehouses, grain is placed in bulk, the floors in them are horizontally flat, but there are also sloped floors.

The height of the grain embankment near the walls of warehouses, taking into account their strength, nature and quality of grain, is allowed within 2.5..4.5 m, in the middle part - 4.5.7 m

The most common are grain warehouses with a capacity of 3200 tons with walls made of local materials. (type DM-61). The size of the warehouse in the plan is 20 x 60 m, the height along the ridge is 8.5 m, the height of the walls is 3.2 m. The walls are brick, on a strip rubble foundation laid on a sand cushion. The floors of the warehouses are asphalt for crushed stone preparation, which reliably isolates the grain stored in the warehouse from groundwater and protects the warehouses from rodents.

The storage capacity V about is expressed by the mass of grain that can be placed in them at the maximum allowable load (B.E. Melnik, 1996).

Storages are a place where grain is stored without deterioration in quality during a given storage period. Therefore, the storage mode is set. The operating parameters include seed moisture, temperature, relative air humidity, specific air supply for aeration, frequency and duration of aeration. To prevent increased vital activity of the embryo of seeds, as well as the development of insects, mites and other pests, the temperature of the grain during storage should not exceed 10-150 C. The relative humidity of the air in the storage should not exceed 70%, since otherwise there may be some moisture in the seeds, and most importantly - conditions favorable for the active life of insects are created. Higher temperatures and humidity can damage the grain. Dry grain is highly stable during storage, does not reduce the sowing quality, neither fungi nor bacteria develop on them, and the grain is in physiological equilibrium, which allows ensuring the safety of grain without losing its sowing and food qualities.

The development of barn pests in stored grain, especially mites, affects the taste and smell of the grain. With a small amount of them, the grain mass acquires a pleasant honey smell, further reproduction and vital activity of mites lead to the formation of the smell of rotten eggs (hydrogen sulfide).

Thus, any grain mass during storage and processing should be considered primarily as a complex of living organisms. Each group of these organisms or individual representatives, under certain conditions, can exhibit vital activity to one degree or another and, therefore, affect the state and quality of the stored grain mass.

Microorganisms are a permanent and essential component of the grain mass. In 1 g, it is usually found in tens and hundreds of thousands, and sometimes millions of representatives of the microbiological world. The microflora of the grain mass consists of saprophytic (including epiphytic), phytopathogenic and pathogenic microorganisms for animals and humans. The overwhelming part of the microflora is saprophytes, and among them are epiphytic bacteria.

In freshly harvested grain mass, with proper harvesting, the number of bacteria reaches 96-99% of the total microflora. The rest is yeast, molds and actinomycetes. The porous structure of the shells of fruits and seeds allows microbes to penetrate into different layers of the integumentary tissues and the embryo. This is especially true for caryopses of cereals, sunflower achenes and vegetable seeds from the umbelliferae family. Thus, a sub-epidermal microflora appears in the seeds. Its accumulation during seed ripening is facilitated by increased air humidity and significant precipitation, and during storage of grain - its increased humidity.

2. Proposed storage technology

2.1 Requirements of regulatory documents (GOST) for the quality of harvested crop products intended for storage or processing

In the standards for cereals, legumes and oilseeds, basic quality standards are established for moisture, weediness, infestation and freshness. Grains that meet the basic standards must be healthy, have the color and smell typical of normal grain (without musty, malty, moldy and other extraneous odors). For all crops, the same requirements for infestation are established. According to the basic standards, pest infestation of grain stocks is not allowed.

The standards for grain crops, approved in 1990, introduced a single basic moisture content (regardless of the growing zone). It corresponds to the maximum permissible grain moisture content, which ensures its preservation up to 1 year.

COMMODITY CLASSIFICATION OF BUCKET

For the rational use of resources, GOST 19092-92 was introduced with the commodity classification of buckwheat, based on the differentiation of grain quality and its intended use. Table 1 shows the main indicators and their quality standards, which form the basis for the commodity classification of buckwheat.

According to GOST 19092-92, the harvested and supplied buckwheat is divided into three classes. The harvested buckwheat of the most valuable varieties must meet the requirements of the first two classes.

In the standard, the quality standards are set taking into account the requirements for the production of first-class buckwheat from first class buckwheat. It can be used to produce baby food. Accordingly, the second class goes to the second grade buckwheat, the third class goes to the third grade.

Buckwheat that does not meet the requirements of GOST in quality is considered non-standard. It is impossible to produce even the third grade of cereals from such grain. If such buckwheat cannot be earned and brought to cereal condition, it is advisable to use it for feed purposes.

Table 1

	Ogre. buckwheat norms according to GOST 19092-92
Name	Buckwheat harvested	Buckwheat supplied

indicator


Weed admixture,% not much
including:
harmful impurity
spoiled grain
difficult to separate impurity,
Grain. impurity,% no more
including:
husked grains
sprouted grains
Acidity, hail is not big.

In the new standard, the quality norns are set taking into account the requirements for the production of first grade buckwheat from first class buckwheat. It can be used to produce baby food. Accordingly, the second class goes for the second grade buckwheat, the third class - for the third grade Buckwheat, which does not meet the requirements of GOST in quality, is considered non-standard. It is impossible to produce even the third grade of cereals from such grain. If such buckwheat cannot be earned and brought to cereal condition, it is advisable to use it for feed purposes.

2.2 Pre-placement of crop production

Granaries must meet special requirements, taking into account the physical and physiological characteristics of the grain mass. These requirements include:

- the grain storage must be durable;

-full waterproofing, which does not allow moisture penetration into the granary;

- good thermal insulation of walls, roofs, allowing to smooth out sudden temperature changes;

- the construction of granaries should allow mechanization of work with grain;

-sufficient sealing of the storage facility, allowing for the control of pests of grain stocks;

-the possibility of ventilation of grain masses.

Grain warehouses are the most common in Russia. Grain warehouses are facilities for storing grain in bulk. Grain warehouses can be mechanized, semi-mechanized and non-mechanized. This type of storage is characterized by the fact that it can be quickly and easily built from local materials, but it is inconvenient and expensive to operate, since it is difficult to completely mechanize the work with grain in it. The grain warehouse consists of walls, roof, floor, windows.

The walls are built of bricks, rubble stone, and precast concrete (Fig. 1).

They must be strong and designed for horizontal loading.

Fig 1. Section of the grain storage wall.

1. Wall. 2. Buttress. 3 Tooth. 4. Rubble foundation.

Due to the fact that the pressure of the grain on the wall depends on the height of the embankment, the thickness of the wall is different in height. To strengthen the wall, a buttress 2 is built after 3 m.

The foundation, as a rule, is built of rubble stone on a sand cushion. To prevent the wall from sliding along the foundation, a “tooth” is made in the latter.

Gates with a width of 2.2 m and a height of 2.6 m are placed along the length of the warehouse. Before filling the warehouse with grain, the gate openings are closed with mortgage boards.

The walls of the grain warehouse are equipped with 600 mm high and 1400 mm long windows. The windows are placed above the maximum height of the grain embankment. The windows are protected with wire mesh to prevent glass from getting into the grain.

The floors in the grain warehouse are made asphalt. Concrete floors are destroyed faster by the wheels of mobile mechanization and cement dust will be present in the grain. The roof of the grain warehouse must be waterproof, lightweight, strong and fire resistant. The roof frame is made of fire-resistant wood or precast concrete. As a roof, asbestos slate and roofing steel are used. Figure 2 shows a section of a grain warehouse with a capacity of 3.2 thousand tons.

Rice. 2. Grain warehouse

1. Upper gallery. 2. Roof. 3. Window. 4. Pyramidal lattice. 5. Funnel. 6. Lower gallery.

The mechanized grain warehouse has an upper conveyor with a dumping cart and a lower conveyor. With the help of an overhead conveyor and a dumping cart, the grain warehouse is loaded with grain. The conveyor of the lower gallery 6 unloads the grain warehouse. Grain is supplied to the conveyor through funnels 5 located along the central axis of the warehouse. Above each funnel, a pyramidal grate 4 is mounted so that a person is not drawn into the funnel when the grain is released.

As a rule, a semi-mechanized warehouse has only an upper gallery conveyor. Such a grain warehouse can also have a lower non-passable gallery, where a chain conveyor is mounted. This option was used in the construction of grain warehouses in places with an increased level of groundwater.

Grain warehouses are distinguished by an increased level of costs when working with grain, since even in a mechanized grain warehouse, up to 30% of grain has to be moved using mobile conveyors, self-feeders, and KShP grain loaders.

The size of the warehouse in the plan is 20 x 60 m, the height (along the ridge) is 8.5 m, the height of the walls is 3.2 m. The walls are brick, erected on a strip rubble foundation, laid on a sand cushion. To give the walls the necessary stability and strength, special protrusions are provided - buttresses.

A protrusion is laid out on the upper part of the brick foundation: for waterproofing the walls at the point of their abutment to the foundation, two layers of roofing material are laid on bitumen mastic, and then the walls are erected. The protrusion is made to prevent the wall from displacing in relation to the foundation under the pressure of the grain embankment in the warehouse. In the upper part of the walls, above the level of the grain embankment, there are window openings into which wooden frames filled with reinforced glass are installed. To prevent the penetration of rain and melt water to the foundation, asphalt blind areas are arranged around the warehouse with a width of 1 to 3 m, depending on the soil. The floors of the warehouses are asphalt for crushed stone preparation, which reliably isolates the grain stored in the warehouse from groundwater and protects the warehouses from rodents. When constructing an asphalt floor, the upper vegetative layer of the soil is removed to a depth of 20 cm, and soil that does not contain organic matter is poured instead. The bedding is leveled and compacted well. A gravel, crushed stone or slag pillow 15 ... 20 cm thick is poured onto this layer, rolled with a heavy road roller and poured with a liquid lime mortar, which not only binds the particles of the embankment, but also serves as a disinsection tool. Hot refractory asphalt is laid on the prepared surface with a layer of 3.5 ... 5 cm, which is immediately rolled. The load-bearing part of the roof consists of wooden trusses and supports (columns). For the installation of the upper conveyor in the warehouse, an opening is provided in the middle part of the farm. The roof is covered with slate, which is laid along the roofing sheet on the sheathing of boards. The doors are located in the longitudinal walls of the warehouses at a distance of 12 ... 18 m. The width of the doorways is 2.2, the height is 2.5 m, which provides free passage for self-propelled grain loaders and mobile mechanisms. Almost all warehouses are mechanized. The upper and lower belt conveyors are installed, tying them to the drying and cleaning and receiving and cleaning towers and to grain dryers, the lower conveyors are installed in the lower galleries. A walk-through underground gallery in a typical warehouse, as a rule, is made of prefabricated reinforced concrete or bricks (for one conveyor); for the release of grain onto the conveyor, metal funnels are installed in the gallery overlap. The height of the gallery is 2.1 ... 2.2, the width is 1.85 ... 1.9 m. The height of the embankment in the warehouse near the walls is 2.5 m, in the middle is 5 m. The warehouses are equipped with upper and lower walk-through galleries, in which belt conveyors are installed. The warehouses provide comprehensive mechanization of loading and unloading operations, since they are filled using stationary mechanization, and the grain is released by gravity.

During the construction and operation of warehouses, it is necessary to strictly observe fire safety requirements and labor protection rules. Millet grain is preliminarily placed in the grain warehouse prior to processing. When calculating the area of a warehouse with a capacity of 3200t, the following data are used: length 60m, width 20m. The height of the embankment is 2m, and it consists only of a rectangular component, since we level the embankment so that the aeration of the grain mass is uniform. Determine the cross-sectional area of the rectangular component by the formula:

S straight = B * h,

where: B is the width of the warehouse,

h - embankment height.

Sstraight = 20 * 2 = 40m2.

Let's find the volume of a warehouse with a length of 1m: V = 40 * 1 = 40m3.

Knowing the bulk grain weight, we determine the grain weight in a warehouse with a length of 1 m by the formula:

M1 = V * p,

where: p is the bulk density of millet grain.

m = 40 * 0.60 = 24t.

Knowing the mass of grain M required for placement in the warehouse, it is possible to determine the length of the warehouse required to accommodate the entire grain mound.

Dsummarnaya = M: m1

1900:24=79,2

Now we find how many warehouses we need to accommodate 1900t of millet grain in a 60m long warehouse. 79.2: 60 = 1.3 stock

Thus, to accommodate millet grains weighing 1900 tons, 1.3 warehouses will be required.

2.3 Post-harvest handling of products

The nature of the post-harvest processing required to create the established storage of a batch of crop products depends mainly on the condition, quality and intended use of the harvested products.

Post-harvest processing of grain masses includes cleaning grain from impurities, drying, and active ventilation. Post-harvest processing includes cooling, various types of conservation of grain masses.

2.3.1 Grain cleaning

The incoming grain has a high% of impurities, therefore it is necessary to pre-clean the heap. For this we use the ZAV-20 grain cleaning unit (Fig. 3).

Fig. 3 Process flow diagram ZAV-20

1. Truck unloader, 2.Noria, 3.Grain cleaning machine, 4.Auger,

5.Trier block

The ZAV-20 set includes: a car lift, a block of three bins with partitions, two ZAV-10.30000 grain cleaning machines, two ZAV-10.90000 grading units, bucket elevators, a control panel, a set of grain lines and air ducts. The main technological scheme includes the following operations: unloading grain into the inlet pit, lifting it with a bucket elevator with subsequent gravity feed to the grain cleaning machine (air sieve), moving the cleaned grain with a chain-scraper conveyor to the grader block and after passing through the grains into the bunker for refined grain ...

On the air sieve machine, light impurities are separated by an air stream, and on the sieves the grain heap is divided into three fractions: refined grain, feed grain and grain waste. If not needed, the trier unit can be turned off. When feeding a heap of grain to the air sieve machine, its excess falls into the reserve hopper, which ensures the possibility of uniform loading of the machines.

The ZAV-20 unit is installed on currents with an intake of up to 5-6 thousand tons of grain. It can handle only one crop of grain at a time.

The sizes of the holes of the sieves for buckwheat.

Top (with round holes) 5.0 ... 6.5

(with oblong holes) 3.0 ... 4.0

Bottom (with round holes) 2.5 ... 5.5

(with oblong holes) ---

Sizes of cells of indented cylinders used in grain cleaning.

To isolate short impurities 3.2 ... 4.0

To isolate long impurities 5.0 ... 8.0

Next, we carry out primary cleaning to achieve cleanliness in accordance with GOST. Primary cleaning is carried out on a ZSM-50 separator.

Separator ZSM-50

The separator (Fig. 4) consists of a frame on which two sieve bodies PC1, PC2 are mounted, two aspiration channels A1 and A2, two sedimentation chambers with augers, a receiving device 1 with a distributing auger. The sieve bodies are suspended from the bed on flat steel plates, each body has a sorting and over-sowing sieve. The sieves are cleaned with brushes driven by an inertial mechanism. Each body (reshetny camp), during operation, performs a rectilinear reciprocating movement using an eccentric mechanism.

Grain cleaning is carried out according to the following technological scheme. The grain enters the separator into the receiving chamber 1 and is evenly distributed by the auger 2 over the entire width of the separator. After the auger 2, the grain enters the first aspiration system A1. Here, light impurities are separated by an air flow and are carried away into the first sedimentation chamber 4 and are removed from the separator by means of a screw 6. The grain after the first aspiration system falls on the receiving sieve 3, from which large impurities go, and the grain passes through.

Rice. 4. Technological diagram of the separator ZSM-50 A1 - the first aspiration system. A2 - the second aspiration system. PR - receiving sieve. pc1 - the first reshetny camp. pc2-second reshetny mill. 1. Receiving device. 2. Distribution auger. 3. Receiving sieve. 4., 5. Sedimentary chamber. 6., 7. Auger.

Then the grain is evenly distributed into two streams, each of which is directed to the sieve mills PC1 and PC2, where on the sorting sieve of the upper and lower bodies, an admixture larger than the grain goes down, and the main grain passes through the passage, which then goes to the under-sowing sieve. Refined grain leaves the under-sowing sieves, which enters the A2 aspiration channels, where it is blown with air. Light impurities are carried away into the sedimentation chamber 5 and are removed from the separator by means of a screw 7. The cleaned grain leaves the A2 aspiration channel under the action of gravity. Small impurities are separated by passing through the under-sowing sieve.

Buckwheat is characterized by the following indicators of the physical and mechanical properties of grain:

hovering speed, m / s 2.5 ... 9.5

length, mm 4.4 ... 8.0

width, mm 3.0 ... 5.2

thickness, mm 2.0 ... 4.2

density, g / cm2 1.2 ... 1.3

The sizes of sieves for cleaning buckwheat grain on ZSM-50 will be as follows:

- top (through): with round holes 5.0 ... 6.5 mm

with oblong holes 3.0 ... 4.0 mm

- bottom (under-sowing): with round holes 2.5 ... 5.5 mm with oblong holes

The mass of the heap after preliminary cleaning (M1) is calculated by the formula:

M1 = M * (100-a) / (100-b)

M is the initial mass of the heap before cleaning;

M1 = 1900 * (100-8) / (100-6) = 1859.6t

It can be seen from the calculation that with a decrease in weed admixture from 8% to 6%, the mass of the heap after cleaning will be 1,859.6 tons.

The mass of grain after primary cleaning is calculated by the formula

M2 = M1 * (100-a) * (100-c) / (100-b) * (100-g)

M1 is the initial mass of the heap received for this operation, t;

a - the amount of trash before cleaning,%

b - the amount of trash after cleaning,%

c - the amount of grain impurity before cleaning,%

d - the amount of grain impurities after cleaning,%

M2 = 1859.6 * (100-6) * (100-4) / (100-4) * (100-3) = 1802.1t

The grain weight after primary cleaning was 1802.1 tons.

2.3.2 Active ventilation of grain

Installation SVU-2 (Fig. 5) consists of several pairwise connected channels (sections) in the floor of the warehouse. The channels are covered with shields. The channels run across the entire width of the grain warehouse. The grain warehouse with a capacity of 3.2 thousand tons accommodates 10 sections or 20 channels.

Fig. 5. Layout of stationary installations in a warehouse with a capacity of 3.2 thousand tons: SVU-2.

The channel is 19000 mm long, 900 mm wide at the top and 400 mm at the bottom. The channel depth is 500 mm at the beginning and 70 mm at the end. The pitch between the channels is 3100 mm.

The SVU-2 unit is designed for a grain warehouse with a lower gallery. In contrast to the SVU-1, the main channels are made on both sides of the grain warehouse, they have twice as many fans, therefore the specific air supply in the SVU-2 unit is greater than in the SVU-1 unit.

The SVU-1 and SVU-2 units serve the VM-200, SVM-5 fans.

2.3.3 Drying grain

Drying is a complex technological process that must ensure not only the preservation of the quality of the material, but also the improvement of some indicators. The drying process consists in transferring the moisture in the material into a vaporous state and removing this vapor into the environment.

Grain dryer SZSH-16

The grain dryer SZSH-16 is designed and manufactured for agricultural enterprises and is used in combination with grain cleaning complexes of the ZAV-20 type, mounted on the currents of former collective and state farms.

The grain dryer consists of two shafts with boxes. Each shaft contains 14 rows of boxes, 8 pieces in a row. Shaft height 6400 mm, length 2030 mm, width 1000 mm. The shafts are placed parallel to each other, a distribution chamber is located between the shafts. Above each mine there is an overshaft bunker, the surplus of grain from which is directed through a gravity pipe to the raw grain elevators. Under the mines, combined-action exhaust devices are mounted, that is, the device performs both continuous movement with an oscillation amplitude of 4-20 mm, and periodic movement with an amplitude of 135 mm every 4 minutes (Fig. 6).

Fig. 6. Technological scheme of the grain dryer SZSH-16.

1,2,3,4 Noria. 5 Cooler. B. Dryer shaft. 7. Mine fan. 8 Cooler fan E. Firebox.

The grain dryer is served by two fans of the TsCh-70 # 8 type (one for each mine), one factory-made furnace made of metal, two dry grain elevators and two raw grain elevators.

Heated air is used as a drying agent. The grain dryer works for suction, for which the firebox is connected to an air duct with a pressure chamber, and mine fans are mounted after the mines and work for suction.

The grain dryer has one drying zone. Dried grain is cooled in two cooling columns (one for each shaft). The cooling column is made of two perforated cylinders - from an inner diameter of 760 mm and an outer diameter of 1260 mm. Grain is loaded into the space between two cylinders and blown with atmospheric air when it is fed by a fan into the inner cylinder. Cooling column height 2750 mm. The technological scheme of the dryer is shown in Figure 48.

Raw grain enters the bucket elevator 2 and the bucket elevator 3. Each of these bucket elevators directs the raw grain to its own shaft 6. The grain, moving down the shaft from top to bottom, is blown through the atmospheric air heated in the furnace 9 supplied by fans 7. The uniformity of grain release from the mines is ensured by the combined exhaust a device mounted under each shaft. After the mines, grain is sent to elevators 1 and 4, and then to cooling columns 5, where it is cooled by atmospheric air forced by a fan 8. Dry and cooled grain is sent to storage.

Table 2 Technical characteristics of the SZSh-16 grain dryer

The name of indicators		The values
Performance
Mine fan (2 pcs.)
Drying agent consumption
Atmospheric air consumption
Grain weight in the dryer at nature 750 g / l
Specific fuel consumption	kg standard top sq.
Specific power consumption	kWh / pl t

The mass of dried grain in planned tons is determined by the formula:

Mpl = Mf x Kv x Kk, pl. T,

Mf - mass of raw grain, t;

Kv - conversion factor depending on grain moisture (1.00); Kk - conversion factor depending on culture and purpose grains (1.25);

Mpl = 1802.1 * 0.8 * 0.8 = 1153.3 square tons,

The loss in grain mass after drying can be calculated using the formula:

MS = M * (100-W1) / (100-W2)

M with - grain weight after drying, t;

M is the mass of grain supplied for drying;

W1 - grain moisture before drying, t;

W2 - moisture content of grain after drying, i.e.

The decrease in grain weight will be:

MS = 1802.1 * (100-18.1) / (100-14.0) = 1716.2t

As a result of drying, the mass of the heap was 1716.2 tons.

2.4 Placing products for long-term storage

Grain placement is carried out in a grain warehouse with a capacity of 3200 tons. The main disadvantages of grain warehouses are:

- the use of manual labor when unloading the warehouse;

-large building area, for 1 ton of capacity there are 2.5-3 m3 of premises, versus 1.5 -1.7 m3 in elevators.

The required capacity and the required number of warehouses can be determined as follows: we take the dimensions of a standard warehouse 20x60 m, and having determined the height of the rectangular part of the embankment (in our case, 3m), we calculate the height of the triangular part (the height, which is 1.5m):

Streug = 1/2 base * H

The area of the triangular part of the embankment is:

S = 1/2 * 20 * 7.27 = 72.7m2.

The area of the rectangular part of the embankment is:

S = 3 * 20 = 60 m2.

The total area is 60m2 + 72.7m2 = 132.7m2

The volume of a warehouse with a length of 1 m is equal to V = S * 1; V = 132.7 * 1 = 132.7 m3.

The bulk density (nature) for millet is 0.60. Knowing the bulk density, it is possible to determine the mass of grain in a bundle with a length of 1 m:

M1 = V * p = 132.7 * 0.60 = 79.6

D total = 1716.2: 79.6 = 21.6

Dividing the total length of the embankment by the length of the warehouse, we get:

21.6: 60 = 0.4 stock

Thus, after cleaning and drying, a batch of millet grains weighing 1716.2 tons can be placed in a 0.4 warehouse with a size of 20x60.

2.5 Quantitative and qualitative accounting and monitoring of the quality of crop products during storage

Periodic monitoring of the grain mass during storage is a mandatory requirement. In the absence of control over the state of the stored grain, its deterioration is possible.