First, the original grain 1. Rice (1) Storage of rice characteristics: The husk of rice is hard, and it has a protective effect on grains. It can resist the influence of insect pests and external temperature and humidity to a certain extent. Therefore, rice is better preserved than ordinary finished grains. However, rice is prone to sprouting and is not tolerant to high temperatures and requires special attention. Most of the rice has no ripening period and has matured at harvest and has germination ability. At the same time, the water required for sprouting of rice is low. Therefore, when rice is harvested, if it encounters rain, it cannot be harvested, threshed, or sun dried in time. Then rice will sprout in the field and on the field. When the rice in storage is exposed to condensation, flooding, or leakage of water, it is also prone to sprouting. Rice threshing, drying is not timely, and even haystacks, extremely yellow. Rice with sprouts and yellow husks has been greatly reduced in quality and storage stability. Rice is not tolerant to high temperatures, and rice in the summer is easy to age. Rice that has been exposed to the sun in the hot sun, or rice that suddenly encounters cold after exposure, is prone to "bursts." Soon after the new rice warehousing, in the event of a drop in temperature, condensation often occurs on the surface of the grain piles, which increases the moisture content of the surface layer of grain and causes the appearance of gas and grain, which is unfavorable for storage. (2) Storage of rice: 1 Guaranteed grain quality: rice with high moisture content, large amounts of impurities, and high grain content is prone to heat and mildew, rather than long-term hiding. Therefore, improving the quality of rice in storage is the key to the safe storage of rice. The safe moisture standards for rice should be determined based on species, seasons, regions, and climatic conditions. The general japonica rice valley is below 13% and the japonica rice valley is below 14%. The less impurities and imperfect grains, the better. For example, if the paddy rice contains large amounts of water and impurities, it should be stored in grades, aired or dried in time, and screened or selected to eliminate impurities. 2 Timely ventilation: New rice often has high respiratory rate, high grain temperature, or high moisture content. It should be ventilated at the right time to reduce temperature and precipitation. Especially in the autumn and cool seasons, there is a large temperature difference between the inside and outside of the grain piles. At this time, ventilation should be strengthened, combined with the deep-turning of the grain surface, and the food should be distributed in damp heat to prevent condensation. Conditional mechanical ventilation can be used. 3 Low-temperature airtight: Make full use of the cold and dry weather in winter and ventilate the air to lower the grain temperature below 10°C, reduce the moisture content to safety standards, and seal the airtight lid before the spring season so as to ensure safe summer conditions. 2. Wheat (1) Wheat storage characteristics: 1 Hygroscopicity: Wheat seed coat is thin, contains a large number of hydrophilic substances, easily adsorbed water vapor in the air. Among them, white wheat has higher hygroscopicity than red wheat, and soft wheat has stronger hygroscopicity than hard wheat. The moisture-absorbed wheat grains increase in volume and are prone to heat and mildew. 2 Long ripening period: The wheat has a significant ripening period. Generally, the ripening period of spring wheat is longer, which can reach 6-7 months. The mature period of winter wheat is relatively short, which is also 1-2.5 months. Redskin wheat is longer than white-skinned wheat. During ripening of wheat, the enzyme activity is strong, the respiratory intensity is high, and the metabolism is strong, which easily leads to "sweat", fever and mildew in the grain pile. 3 can withstand high temperatures: Wheat has a strong heat resistance. According to experiments, water is awarded for wheat below 17%. Drying at a temperature of no more than 54°C will not reduce the germination rate. The quality of milled wheat flour will not only decrease, but also increase, so wheat can be stored at high temperatures. 4 Breathing characteristics: After the completion of the cooked wheat, the respiration is weak and lower than other cereals. Reticulum wheat has lower respiration than white wheat. From this we can see that wheat has good resistance to storage and generally maintains good quality after 2 to 5 years of storage under normal conditions. 5 Vulnerable to insects: Wheat is a food species that has poor insect resistance and high infestation rate. Except for a few legume species, the wheat can be infested by almost all stored grain pests, among which corn borer and wheat moth are the most serious. The maturing, harvesting, and storage season of wheat is a time when pests breed and develop. After entering the warehouse, the temperature is high. In the event of rain, it is a very suitable condition for pests. (2) Storage method of wheat: 1 Strictly control the moisture: Due to the strong hygroscopicity of wheat, wheat storage should pay attention to precipitation and moisture. Should take full advantage of the high temperature conditions of summer wheat harvest after exposure, so that wheat moisture control in 12.5% ​​or less, re-storage. After wheat is put into storage, measures should be taken to prevent moisture, and attention should be paid to moisture stratification and upper-layer “top-up†phenomenon that may occur during ripening. 2 High-temperature sealed storage: Wheat is stored hot and closed in closed storage, which is a traditional method of storing wheat in China. Through the sun, the water content of wheat can be reduced, and at the same time, the effect of high-temperature insecticidal and bacteriostatic treatment can be received during the process of exposure and storage. For the newly harvested wheat can promote the completion of postharvest. Due to the extermination of pests, the decrease of the water content and the amount of bacteria in wheat, the respiratory intensity is greatly reduced, and wheat can be safely stored for a long time. The specific operation method of wheat hot storage is: in the midsummer, choose sunny, high temperature weather, drying the wheat temperature to 50 or so, continue for more than 2 hours, the moisture dropped below 12.5%, and piled up around 3 pm , Hot and cold warehousing, bulk piles cover, the entire warehouse closed, so that the grain temperature of 40 or more lasted about 10 days, the sun did not die in the death of all pests. After reaching the goal, according to the circumstances, it can continue to be confined, or it can be turned into ventilation. 3 Low-temperature sealed storage: Although wheat can withstand high temperatures, long-term storage at high temperatures will also reduce the quality of wheat. Therefore, the wheat can be naturally ventilated or mechanically ventilated after the cool autumn, and the glands are closed before the spring season to maintain the low temperature. Cold storage is the basic method for long-term safe storage of wheat. Wheat can also maintain good quality under the conditions of freezing, such as dry wheat vernalization at -5 °C under low temperature conditions, is conducive to the enhancement of vitality. Therefore, the use of cold temperatures in winter to carry out dumping, impurity removal and freezing, reducing the temperature of the barley to 0°C or so, and then confining the barnyardgrass, has a good effect on eradicating the overwintering pests in the mound, and can delay the external temperature. Impact. 3. Maize (1) Corn storage characteristics: 1 The corn has large original moisture and uneven maturity. Corn in the north of China's main producing areas, the weather is cold at the time of harvest, and the corn leaves at the corn leaves have no sufficient drying and drying on the plants. The newly harvested corn water can reach 20% to 35% in the autumn harvest. With good sunshine and little rainfall, corn moisture content is also 17%-22% on the right. The maturation of corn is often not very uniform. This is due to the different pollination times at the top and base of the same ear, resulting in insufficient maturity of the top grain. Corn with uneven maturity is not conducive to safe storage. 2 The embryo of corn is large and its breathing is vigorous. Maize embryos account for almost one-third of the total corn kernel volume and account for 10% to 12% of the kernel weight. The embryo of corn contains more than 30% protein and more soluble sugar, so it has strong hygroscopicity and vigorous breathing. According to experiments, the respiration intensity of normal corn is 8-11 times greater than that of normal wheat. Absorption and dissemination of corn water mainly through the embryo. 3 Maize embryo contains more fat and is easily rancid. The fat content of the corn embryo is 33%-41%, the fatty acid value of the embryo is much higher than that of the endosperm, and the rancidity begins with the embryo. 4 Maize embryos have a large amount of bacteria and are susceptible to mildew. Maize embryonic parts are rich in nutrients, and there are more microorganisms attached. It has been determined that after a period of storage, corn has a much higher bacterial load than other cereals. Maize embryos are the site of the first damage to the insects. After the embryos are hygroscopic, at the appropriate temperature, the molds multiply and begin to mold. (2) Corn storage method: 1 point: different points of moisture storage. When corn is put into storage, it is necessary to separate the deposits according to different levels of water content and grades. Provide a preliminary basis for safe storage. Corn with high moisture content should be dried prior to storage. 2 Low-temperature sealing: According to the storage characteristics of corn, suitable for low-temperature, dry storage. There are two methods for this, one is dry sealing and the other is cryogenic freezing. Post-harvest corn in the southern region is conditionally adequately dried and sieved and stored in sealed storage after being reduced to safe moisture. In the northern regions, corn is subject to temperature restrictions after harvesting. It is very difficult for high-moisture corn to fall into safe moisture. In addition to drying and dewatering under conditions, it is basically possible to use low-temperature refrigeration to store in closed storage. Its practice is to use winter cold and dry weather, cool and cool down, the grain temperature can be reduced to below -10 °C, and then sifting through the frost, cleaning, and low temperature sunny storage closed storage. 3 corn ear storage: corn does not threshing, ear storage is a relatively mature experience, very early for our country's farmers widely used. Because of the large internal porosity (up to 51.7%), good ventilation conditions and low temperature season, even though the high-moisture corn ear respiration is still very large, it can maintain the balance of thermal energy metabolism, and the temperature of the heap changes little. In the long-term ventilation conditions in winter and spring, corn can be gradually dried. When the moisture content drops to 14.5%-15%, it can be threshed into the grain reservoir. Corn ear storage, grain embryo buried in the ear of the cob, there is a certain degree of protection against insect parasites. In addition, nutrients in the cob can still be transported to the grain in the early stage, increasing grain nutrients. However, ear storage has a large storage capacity and increases the transportation volume. Therefore, it is not yet suitable for national grain storage. 4. Gaochun (1) Storage characteristics of Gaochun: Gaochun is mainly produced in the northeast region, followed by North China. During the sorghum harvest in the northeast, the temperature of the new grain is often affected by the early frost, so the moisture content of the new grain is large and there are many unbaked grains. The sorghum moisture newly harvested is generally around 16%-25. The tannin contained in the sorghum seed coat and the tannin contained in the sorghum can lower the water permeability of the seed coat and have a certain antiseptic effect. The sorghum encounters unfavorable conditions during storage, and is prone to heat and mildew, and the fever is rapid. When it starts to change, the grain surface is first wetted (sweat), the color becomes brighter, and later the cake gradually becomes damp and wet. Scattered. Generally after 4-5 days, white mycelium can occur. If it is another 2-3 days, the grain temperature will rise rapidly. Embryos appear green colonies, agglomeration is obvious, if not treated in time, the entire change is about 15 days, the grain temperature can rise to 50 °C -60 °C, serious mildew, loss of food quality. (2) Storage methods for sorghum: 1 Drying and impurity removal: The newly harvested sorghum has the characteristics of large moisture content and many impurities. It needs to divide the moisture and classify the warehousing in the purchase. For the sorghum that does not meet the safe storage, it must be timely dried. Water content falls below safety standards. For example, if the temperature is 5°C-10°C, relative safe moisture should be below 18% and below 17%. 2 Low-temperature sealing: The characteristics of sorghum are suitable for low-temperature storage. Therefore, it should be fully used in the closed storage after cooling in the winter and winter, and the sorghum after drying and impurity removal and cooling in winter can generally be safe in summer. 5. Millet, wolfberry fruit (1) storage characteristics of millet, wolfberry fruit: millet, oysters shell (ie, inside and outside rakes) is relatively hard, the insects, mold damage can play a certain degree of protection. Millet, wolfberry fruit heat resistance is strong, although in the hot sun or early fever, no significant impact on the quality of rice. Millet and gardenia are grown in relatively dry areas. The grains are small and easy to dry. Generally, the water content is about 10%, and the maximum is less than 12% to 14%. Therefore, millet and rice dumplings are generally considered easy to store. When there is more autumn rain in the northeast, the maximum millet content can also reach 14%-16%. The millet and wolfberry seeds with higher moisture content are less likely to be distributed due to the small gaps in the grain piles. If they are improperly managed, they will still generate heat and mildew. (2) Storage methods for millet and medlar: Low temperature storage is the best measure to ensure that the millet and medlar are safe and overheated. In the northeast and northwest regions, the millet with a moisture content of about 13% can be reduced to about -10°C in January-February, and it can be safely stored in summer after being stored in the closed state. Water can be reduced to 12.5% ​​or less before entering the warehouse. It is stored in the round silo or in the open air. There is a fever on the sunny side and the upper part only when the temperature is high. Therefore, you should cover it before going into the summer to prevent direct sunshine. show. The dry precipitation is suitable for early spring, and it is cold and warehousing. It can press and dispose of alien grains (mung beans, red beans) to prevent moth pests. 6. Soybeans (1) Storage characteristics of soybeans: Soybean grains are round, seed coats are smooth, grains are hard, and mold resistance is strong, but damaged soybeans are susceptible to deterioration. Soybean grains are rich in protein and fat, and are easily hygroscopic when the air humidity is high. After being affected by high temperatures in summer, they are easily discolored and become tasteless, and severe oil soaking occurs. At the same time, high temperature and high humidity also easily cause the germination rate of soybeans to decrease. At a relative humidity of 70% or less, soybeans are less hygroscopic than corn and wheat, but at a relative humidity of 90%, the balanced moisture of soybeans is greater than that of corn and wheat. Therefore, the storage of soybeans must be particularly well protected from moisture. When the moisture of soybean exceeds 13%, the first bean becomes soft with the increase of temperature, and then the color of the embryos in the two cotyledons becomes red, which is commonly called “red-eyeâ€. Afterwards, the internal red of the bean is deepened and gradually enlarged, commonly known as “red changeâ€. "In severe cases, the cotyledons are waxy and transparent, and they are oily and peeling. (2) Storage method of soybeans: 1 Fully dry: After soybean threshing, it is necessary to grasp the whole sun and reduce moisture. Soybeans that need long-term storage must not exceed 13% moisture. If the moisture content is high, it will be susceptible to mildew. (2) Timely ventilation: The water content of newly-added soybean grains is not even, and the effect of post-harvest soothing, vigorous breathing, accumulation of heat and humidity in the soybean heap is more, and at the same time when the temperature drops in the season, it is easy to cause condensation. Therefore, soybeans should be ventilated in a timely manner for about 3 to 4 weeks, and the heat dissipation should be promoted to enhance the tolerance of soybeans. 3 Low-temperature airtightness: Soybeans are frozen in the winter season and stored at low temperatures. They can be insulated from the effects of external temperature and humidity and pest infections, and they can also prevent oil soaking and redness and help maintain the quality of soybeans. 7. Peanuts (1) Storage characteristics of peanuts: Peanuts are legumes. The shelled fruit is called peanut fruit, and the shelled seeds are peanuts or peanuts. Peanut seeds have high oil content, about 45%, and they are also rich in protein. The harvest time of peanuts is in late autumn, and the temperature is low, and the harvested water is about 30%-50%, so it is prone to frost damage. The frozen peanuts become soft and the color is dark. The oil content decreases, the acid value increases, and the taste changes. Vulnerable to mold. Therefore, timely harvesting, timely drying and cleaning are very important for the safe storage of peanuts. Peanut skin is thin and tender, and it is prone to cracking and discoloration during drying, and even produces focal spots. Therefore, the drying of peanuts should be based on the drying and drying of peanuts. The deterioration of peanuts during storage is mainly due to mildew, discoloration, oil running and hazing. Peanut fruit moisture exceeds 10%, peanut kernel moisture exceeds 8%, and it is prone to mildew in high temperature season. Peanut mildew should pay special attention to the infection of Aspergillus flavus, peanuts and peanut products are one of the most serious grain species contaminated by aflatoxins. Peanut seed coat (valley called red) is susceptible to discoloration due to exposure to light, oxygen, and high temperature. If you change from a fresh light red to a dark red or dark purple, it means that the quality has begun to decrease, and immediate measures should be taken to improve the storage conditions. (2) Peanut storage method: 1 Peanut fruit storage: Peanut fruit can be stored in the warehouse or can be stored in open air. Water content should be controlled within 10%, and the pile height should not exceed 2 meters. After cooling in the winter, it is better sealed with cold storage. 2 The storage of peanuts: The storage of peanuts should be properly controlled in terms of drying, freezing, and confinement. For long-term storage of peanuts must be controlled within 8% of the water, the maximum stack temperature should not exceed 20 °C, and closed in a timely manner to prevent pest infection and the influence of external temperature and humidity, keep the heap low temperature, low humidity, the only way to better maintain peanuts The quality of benevolence. The peanuts can also be stored in a modified atmosphere. For example, in the case of a vacuum of 400 mm Hg, filling with an appropriate amount of nitrogen can inhibit the respiratory intensity and the erosion of the insects. In addition, peanuts are most susceptible to rodent damage in storage, and attention should be given to strengthening the rat-proof work. 8. Rapeseed (1) Storage characteristics of rapeseed: thin rapeseed, high protein content, strong hygroscopicity, easy to sprout. Rapeseed has a high oil content. When the fat is oxidized, it can release more calories and steam. In addition, the seeds of rapeseed are small, have a small porosity, and are not easy to radiate. Therefore, it is prone to heat and mildew in high temperature seasons, especially when harvesting. Large, more hygroscopic sprouts and heat mildew. Rapeseed has a higher respiration rate than other foods. If high-moisture rapeseed is not properly kept, it can be mildewed overnight and reduce its quality. Therefore, rapeseed has poor storage stability. (2) Storage method of rapeseed: to achieve a dry and low temperature, regardless of the control in 8% -9%, the summer storage temperature 28 °C -30 °C, spring, autumn 13 °C -15 °C, winter 0 °C -8 °C This can be stored longer. If it is stored, its stack height should be 1.8-2.3 meters, and it can be packaged and stored in 12 high packages. For semi-safe rapeseed with 10% to 12% moisture, inspections should be strengthened and short-term storage can be estimated. More than 12% of unsafe rapeseed should be stored in the warehouse after drying. In case of continuous rain, it is necessary to take measures such as ventilation, air drying, oxygen deficiency and chemical treatment. After drying, rapeseeds that have been dried in the storage should still be kept closed and protected from moisture and reasonable ventilation to keep the warehouse dry and the grain piles cool. 9. Cottonseed (1) Storage Characteristics of Cottonseed: Cotton is a Malvaceae plant. Its seeds are called cottonseeds and it is a by-product of growing cotton. Seeds outside the bread have short-staple hair called cottonseed, its oil content is 15% -16%, after the cashmere is called light seeds, oil content is about 20%, cottonseed is an important oil. The storability of cottonseed has a great relationship with the harvest period. Generally, the cottonseeds harvested before the frost have a strong quality, low moisture, and a relatively long flocking, so they are easy to store. After the frost is taken, the soft shells of the kernels have high moisture and are not suitable for long-term storage. After repeated depilation, the cotton kernels are damaged due to damaged skin, poor moisture resistance, vulnerable to external environment, strong physiological activity, and should be processed quickly. (2) Storage method of cottonseeds: The cottonseeds have a hard outer shell, there are short cashmere outside the shell, and there is an air layer between the shells and the kernels, so it has good moisture resistance and pressure resistance performance, and its small spillage and low thermal conductivity, so there are Conditions open storage. Open storage should be selected topography Gaozao, good drainage. The well-ventilated foundation should be well-grounded according to local conditions, and the moisture of the cottonseed should be reduced to below 12%, and then the weather with lower temperature should be chosen for stacking. Stacking method can be used to beat a side of the smashing method, cutting stacking method and sacking method. The principle of stacking is solid, beneficial drainage and keeping the bottom dry. 10. Broad bean (1) Storage characteristics of broad beans: Broad beans are seeds containing starch and protein, as long as the moisture is reduced to a safe moisture content of 12.5% ​​or less, its stability during storage is better. The main problem during storage is how to prevent the discoloration of the seeds of the fava beans. Vicia faba, which is damaged by faba bean, has reduced germination rate, deteriorated quality and increased loss. When the pest is severe, it can also cause faba bean fever. Seed discoloration is caused by the presence of polyphenol oxidizing substances and tyrosine in the broad bean skin layer. Under the combined action of air, moisture, and temperature, the oxidase activity is enhanced, and the oxidation reaction is accelerated, making the broad bean skin color from the original green or milky white. Becomes brown, dark brown or even reddish brown or black. (2) Broad bean storage method: 1 To prevent discoloration: As long as the storage of beans is reduced to 12.5% ​​or less, and daily management work is performed, adverse changes such as fever and mildew rarely occur. The use of low-temperature, dry, sealed, dark storage methods to prevent the discoloration of broad beans have a better effect. 2. Control of broad bean elephants: From the life history of broad bean elephants, adult spawning and hatching of larvae are carried out in the field, and pupation and feathering insects are completed during the storage of broad beans. It is the larval stage and the pupa period that the faba bean is harvested and stored until the end of July. The larvae should be put under control very quickly and can be fumigated with aluminum phosphide or chloropicrin. The entire fumigation work should be completed by the end of July. After the fumigation is over, it should be ventilated and ventilated in time to prevent the fava beans from discoloring. 11. Sweet Potatoes (1) Storage Characteristics of Sweet Potatoes: Sweet potatoes, also known as sweet potatoes, sweet potatoes, and red clams, are root crops. Sweet potatoes are different from other grains, and their roots contain a lot of water. The environment for keeping sweet potatoes requires higher humidity, and the relative humidity is optimum. For 85% - 90%, the temperature requirement of sweet potato storage is also very strict, the temperature is higher than 18 °C prone to buds, less than 10 °C easily cause rot. If the humidity is too low, it is easy to make the potato block dry and shrink. If the humidity is too high, the condensation on the surface of the pile will cause the disease. It is generally believed that disease is the main cause of serious losses of sweet potatoes. The most serious and most common diseases are sweet potato black spot and soft rot. Therefore, safekeeping of the sweet potatoes must be done for disease prevention and antisepsis. (2) Storage method of sweet potato: The cellar storage method is the most commonly used method for the storage of sweet potatoes. Both collectives and farmers can use it. According to the different climate characteristics of various regions, there are many kinds of cellars for storing sweet potatoes, such as pits, sheds, burial pits, etc., but the management measures are almost the same. Before entering the pit, sweet potatoes should be disinfected in the pit by painting the walls of the pit with lime slurry, or spraying 0.5 kg of formalin and 25 kg of water. If it is an old cellar, remove the old soil from the four walls of the pit first. Floor. After removing the good potato chips of broken wounds, ulcers, and worms, carefully put in the pits, gently handle them, and stack them properly. Do not overfill the cellar, generally only one half, preferably layered, each layer about 30 cm thick, piled one layer, sprinkled a layer of dry sand, each layer of sand to leave a few The size of the mouth of the bowl mouth, the gaps of each layer are staggered with each other, in order to facilitate the adjustment of moisture and temperature of each layer of potato chips. Prevention of sweet potato black spot can be treated with antibacterial agent "401", the practice is, when the sweet potato into the pit, in the potato pile covered with a layer of straw, according to "401" 0.1 kg water 2.5 kg, spray 625 kilograms of sweet potato ratio, the agent Sprayed on the straw, sealed cellar for 4 days, remove the straw and open the cellar for ventilation, and then keep it according to conventional methods. After the management of sweet potatoes and entering the pits, the opening and closing of the pit should be mastered in a timely manner in accordance with the changes in the climate season, and the temperature and humidity in the pit should be adjusted within the optimum range as far as possible. Generally, three good levels are required. Into the pit anti-sweat clearance, into the cellar 30 days or so for the sweating period, fresh potato vigorously breathing, release a lot of water and heat, this period of time, usually open the cellar ventilation during the day, close at night, so that cellar temperature stability in 12 °C - 15 °C. "Jinji" antifreeze off, after the winter "into the Nine", depending on the weather conditions, timely closure of the cellar door, if necessary, in the cellar door plus cover insulation, to ensure that the minimum temperature in the cellar not less than 10 °C. After the spring heat protection, after the spring flood, the temperature rise, should be based on weather conditions, timely ventilation or airtight, so that the maximum temperature in the pit does not exceed 18 °C. Second, the finished grain 1. Rice (1) Storage characteristics of rice: â‘ difference storage stability: no rice protective housing, nutrients directly exposed to the outside, therefore, more sensitive to outside influences of temperature, humidity, oxygen, moisture absorption, pests, easy to mold directly endanger , easily lead to nutrients to accelerate metabolism. Rice contains more rice bran and broken rice, blocking the gaps in the rice heap, the internal heat is not easy to distribute. Tantalum powder contains more fat and is easily oxidized and decomposed, which increases the acidity of rice. Therefore, rice is more susceptible to moisture, heat, mildew, insects, and impatience than rice. 2 Easily aged: As the rice is stored for a long time, the color gradually darkens, the aroma disappears, sour odor appears, the acidity increases, the viscosity decreases, the water absorption decreases, the water holding capacity decreases, and the food quality decreases. The greater the moisture, the higher the temperature and the longer the storage time, the more severe the aging. 3 easy to lose waist: rice suitable for low temperature storage, but should not be direct blow or sudden cooling, can only be slowly cooled at room temperature. The rice is suitable for dry storage, but it is not suitable for drying under high temperature or exposure to direct sunlight, and it is only possible to slowly dehumidify in a low-temperature environment. Otherwise, it is easy to cause the rice to burst and reduce the quality. (2) rice storage methods: â‘ timely ventilation: annual rice from the storage point of view, the most favorable in the winter rice ventilation, not only cooling, but also scattered wet. In the summer, for the short-term supply of rice, the use of packaging and stacking should also be reasonable ventilation. Summer rice should not be aired and ventilated in the spring. 2 Low-temperature sealing: Rice processed in winter, such as moisture and impurity content within the safety standards, and ventilation in winter, so that the grain temperature reduced to below 10 °C, sealed storage before the spring, generally can extend the storage period of about a month. 3 "Double Low" Storage: "Double Low" refers to hypoxic, low-dose drug storage and requires sealed conditions. Aluminum phosphide tablets are buried in the grain heap and the application dose is reduced by 80% to 90% compared to conventional fumigation. "Double-low" storage has a significant effect on inhibiting the respiratory intensity of rice, preventing and controlling the occurrence of insect spores, maintaining the color and aroma of rice, and delaying the aging of rice, and it is also a good way to guarantee high-moisture rice over-summer. 4 CO2 sealed storage: Select polyethylene plastic film with good airtightness to make a certain size of packaging bag. When it is loaded into rice, it should be filled with carbon dioxide and sealed. It can effectively inhibit the pests and mold activities, and has a preservation effect. Each bag capacity can be 1-5 kg ​​according to need, convenient for sale and use. 2. Wheat flour (1) Storage characteristics of wheat flour: 1 easy to heat mold: wheat flour particles are small, with a large area of ​​contact with the outside world, strong moisture absorption, while powder heap pore is small, poor thermal conductivity, the most vulnerable to heat mildew. The wheat flour that has just been released has a high temperature and is not palletized without being aired, and is often prone to cause fever. Wheat flour begins to heat up from areas with high water content and high altitude, and then spreads around. 2 easy to sour bitter: wheat flour in high humidity and high temperature environment storage or storage time is too long, which the fat easily in the enzyme and microorganisms or air oxygen in the decomposition of lower fatty acids and aldehydes, ketones and other acids, bitter Odorous substances make wheat flour sour. 3 easy to agglomerate: wheat flour particles are small, the lower layer of the stack is often easy to be pressed into agglomerate. The longer the storage time, the greater the moisture content and the more serious the formation of clumps. (2) wheat flour Storage methods: â‘ Note Storage conditions: Wheat flour is the direct consumption of grain products, requires warehouse must be clean, dry and free of insects, packaging materials clean nontoxic, avoid the smell of articles stacked together, in order to avoid odor absorption. 2 Reasonable stacking: Most of wheat flour is stored in bags. To dry low-temperature wheat flour, it is advisable to use solid heaps and large piles to reduce the area of ​​contact with air. Newly-processed heat engine powder should be piled in small piles and ventilated heaps in order to facilitate wet and heat dissipation. Regardless of the type of pile, the mouth of the bag must be inward, the surface of the pile must be flat, and the bottom of the pile must be laid to prevent moisture and mildew. Stacking height should be based on silty and seasonal climate, wheat flour with moisture below 13% can generally be piled up 20 bags. The long-term storage of wheat flour should be piled in a timely manner. Replace the upper and lower positions to prevent agglomeration of the lower layer. When storing large quantities of wheat flour, fresh wheat flour should be stacked separately to facilitate storage and storage. 3 Closed moisture-proof: Due to the strong hygroscopicity and poor thermal conductivity of wheat flour, it is possible to prolong the safe storage period by adopting low humidity storage and sealed storage. That is, before the spring season, wheat flour with a moisture content of 13% or less is sealed and stored in natural low temperature. Closed methods can be closed with full-closed or grain-closure seals, and can also use plastic film to close the method of grain piles. In this way, it can prevent moisture and mold, and it can also form a certain oxygen-deficient environment and reduce oxidation and pests. 4 to prevent pests: wheat flour easy to insects, once the insects are more difficult to clear, fumigation and insecticidal effect is good, but the corpse remains in the powder, affect the quality and consumption of silt. Therefore, wheat flour should be strictly anti-insect work. The main method of pest control is to thoroughly clean and disinfect wheat, flour mills, surface bags and warehouse equipment to prevent infection. 3. Oils and fats (1) Storage characteristics of oils and fats: The main changes of oils during storage are rancid deterioration under the influence of temperature, moisture, light, oxygen, and impurities. The rancid and degenerated oils and fats have increased free fatty acids, reduced transparency, darker colors, hazel flavor and even odor, and have greatly reduced edible quality. Therefore, the key to the safe storage of fat is to prevent spoilage. (2) Oil storage methods: 1 Strictly control the quality of oil storage: The oil contains more water and contains more impurities, which can easily lead to spoilage. It is required that oils be carefully inspected and inspected before entering the warehouse or barrels, and that they can be loaded into the warehouse before they meet the requirements for safe storage. Otherwise, they should be handled according to different circumstances. General oil requirements, water content can not afford 0.2%, impurity content does not exceed 0.2%, acid value of 4-6. 2 Ensure that the equipment is clean and not leaking: The cleanliness of the equipment has a great influence on the quality of the oil and the stability of the storage. It is required that the cleaning work of the equipment be carefully done before removing the oil to remove the oily feet, rust and odor of the equipment. At the same time, check whether there is any leakage or damage, and if it is found, repair it in time. Grease fittings must be dried and filled before they are cleaned and repaired. 3 Reasonable filling: When filling oil barrels, it is not appropriate to fill too full, so as to avoid splashing, overflowing, swelling, and even explosions in the hot season. However, filling too little is also a waste of equipment, and there is too much air in the oil barrels, which is prone to oxidative rancidity. In general, each standard barrel is filled with 175 to 180 kg of oil. 4 Sealing and standing: Sealing can prevent external pollution, avoid sunlight and excessive contact with air, and it can settling when standing, so that moisture and impurities sink to the bottom of the container, thus improving the quality of the oil. The effect of this measure on large oil pools is even more pronounced. 5 Reasonable stacking: In the open-air storage, one side of the oil barrel is raised and the barrel body is inclined at 10 degrees to prevent rainwater from immersing. When stacking in the warehouse, the product or multi-layer reactor can be used. All kinds of edible oils, essential oils and wool oils of different varieties should be stacked separately for export and domestic sales. In particular, the packaging of edible oils and industrial oils must be differentiated. The barrels should be marked with marks. It is better to put them in different places. 6 Oil storage sites require no direct sunlight, drying and cleaning. Regularly check the acid value, color, and odor of stored oils and find problems in time. Third, the seed grain 1. Preservation of Seed Requirement for Custody In addition to keeping food grains in common with the general food grains, the requirements for preventing heat, mildew, insects, and rat pests are as follows: (1) Maintain seed germination: This is a safekeeping The primary requirement of seed grain is that the germination power is high, and the seed utilization rate is high. This not only saves the amount of seeds, but also ensures that the whole seedlings and strong seedlings lay the foundation for high yields. (2) Maintain the purity and cleanliness of seeds: Purity refers to the percentage of grains in the species to the total grains. Clarity refers to the percentage of healthy intact grains in the variety. The higher the purity and cleanliness of the seeds, the higher the seed quality, the consistent growth and maturity of the seedlings, the less heterogeneity of grains and weeds, and the higher grain yield and quality. 2. Methods for Storing Seed Grains (1) Selection and impurity removal: In order to ensure the purity and cleanliness of the seeds, they should be carefully selected during grain harvest, and they can be used for panicle selection or block selection. jobs. After harvesting, separate threshing, separate drying and separate storage shall be carried out. (2) Control of moisture and grain temperature: The safe moisture standard of seed grain should be about 1% lower than that of general food grains. If the moisture content is relatively large, it will prone to mildew and winter frostbite. According to experiments, if the seed moisture is above 17%, it should not be frozen at a temperature below -5°C, otherwise it will affect the seed germination power. If the temperature of the dried seeds is too high, the proteins are easily denatured by heat and the seed germination power is reduced. Therefore, the seeds should not be spread on the tarpaulin or asphalt ground to prevent scalding seeds. The temperature should be controlled when the seeds are dried. (3) Reasonable storage: Seed grains should be stored in warehouses with better conditions. Before storage, warehouses and equipment should be carefully disinfected, and then stored separately according to the species and grade of seeds. Plastic bags cannot be used for storing seeds. The stacking height of seed packaging is lower than that of ordinary food, and the bulk seed pile height should not exceed 2 meters. (4) Timely ventilation and airtightness: Seed grains should generally be stored under ventilation. Proper confinement under low-temperature and dry conditions has little effect on the seed germination power. It can also delay the influence of external temperature and humidity on the grain heap, and it can also prevent pests to a certain extent. However, it should not be closed for a long time. In particular, high-moisture seed grains cannot be sealed in high temperature seasons. Otherwise, the germination power of seeds will be damaged due to severe hypoxic breathing. The higher the moisture, the higher the temperature, and the greater the damage to the germination power of the seeds after storage in the closed state. (5) Pay attention to the use of Chen Chuxin: As the seeds will gradually age and age with the extension of time, even if the storage conditions are better, the seed grain should not be stored too long, should pay attention to the new Chen Chu, regular rotation. (6) Strengthen inspections: The inspection of seed grain is stricter and finer than that of general food grains. In particular, newly harvested seed grains have a strong life activity, and inspections should be strengthened. Except for items such as moisture, temperature, insect pests, and mildew, the inspection should also regularly check the germination power of the seeds. Seeds should be thoroughly inspected before planting. If the germination power is low, increase the seeding rate or replace the seeds separately so as not to delay farming time and affect yield. China Agricultural Network Editor
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