Methodology for calculating losses and quality indicators of grain crops

Х = ЮОх (13.28%-14.3%)/(100%-14.3%)=-1.19%.

qB=2000000 19%)/ 100 =23800kg.

The amount of mechanical losses Pm (together with waste) is determined by subtracting the sum of the actual yield, by-products, and moisture values from 100%:

Pm=100% - (41.0%+ 33.0%+23.5%+2.99%-1.19%)-100%-99.3% = 0.7%,

Pm=2000000kgx0.70%/100% = 14000 kg.

The results obtained are recorded in form No. 31111-117, and deviations of the actual yield from the calculated one are calculated, which allows for an analysis of the efficiency of grain utilization at the enterprise.

It is difficult to grow and harvest a crop, but it is no less difficult to store it. Unfortunately, losses during harvesting, transportation, storage, and processing are very high, reaching 30% or more.

It is possible to significantly reduce losses on agro-industrial complex farms by developing the technical base, improving the technology of processing, storage, and harvesting, and, most importantly, by training highly qualified personnel.

Procurement standards - the standard of quality for agricultural products when sold to the state.

Restrictive standards - the maximum permissible quality standard.

Sowing standards - quality standards applicable to seed.

Spillage - injury to grain during loading, unloading, and transportation.

Industrial standards - quality requirements for raw materials imposed by each industry.

Export standards - these are compiled taking into account the quality requirements for goods on the world market.

Abiosis - preservation of crop products based on the cessation of vital activity within them; this is dead and sterile organic mass.

Abiotic factors - factors associated with the adverse influence of environmental conditions.

Anabiosis - preservation of products in a state in which the vital activity of the cells of the product itself and the living components contained therein is sharply slowed down or suppressed.

Biosis - preservation of crop products based on the protective properties of the products themselves.

Biotic factors - factors associated with biological processes occurring in the products or with the vital activity of living organisms.

Coenoanabiosis - preservation of crop products in conditions favorable for a specific group of microorganisms, as a result of which substances that suppress vital activity accumulate in the products.

Self-sorting - the presence of solid particles of different sizes and densities in a grain mass, which disrupts its homogeneity during movement.

Porosity - the ratio of the volume occupied by the spaces in the grain mass to the total volume occupied by the grain mass.

Angle of friction - the smallest angle at which the grain mass begins to slide along a surface.

Nest self-heating of grain - can occur in any part of the grain mass.

Layer self-heating of grain - a heating layer appears in the grain bulk in the form of a horizontal or vertical layer.

Self-heating of grain - a consequence of poor heat and thermal conductivity; the heat generated can be retained in the grain mass.

Total self-heating of grain - the entire grain mass heats up except for the peripheral areas.

Actinomycetes - a group that occupies an intermediate position between bacteria and fungi.

Bacteria - the smallest living beings, consisting of only one cell.

Yeasts - a collective group of unicellular microorganisms belonging to different classes of fungi.

Methods of preservation and durability of grain crops

Xeroanabiosis — i.e., dehydration of any batch of grain and seed to a moisture content below the critical level, which brings all living components, with the exception of insects, into an anabiotic state.

Thermoanabiosis — the grain mass is in a cooled state.

Anoxyanabiosis — the absence of oxygen in the intergranular spaces and above the grain mass.

Various types of product durability:

• Biological durability — the period during which at least a few seeds from all batches retain their ability to germinate.
• Durability — the period during which grain or seeds retain their consumer properties.
• Technological durability — the period during which batches of grain or seeds retain their commercial properties.
• Economic durability — the period of time during which seeds retain their germination capacity.

Absolute waste — specimens of vegetables and fruits that are completely unsuitable for use due to being fully affected by diseases, rodents, frost damage, or during storage.

Storage of fruit and vegetable products and grain processing

Clamp (pile) — a temporary field storage facility, representing a ridge-like mound of products covered with straw, soil, and other materials, equipped with thermometers.

Moisture release — the total amount of water in ml or g released by one ton of vegetables per day during the process of respiration or evaporation.

Clay treatment — a method of storing root crops, when they are dipped into a liquid suspension of red clay before being placed in storage.

Root crown — a modified stem with very closely spaced internodes.

Long-term storage — storage of vegetables and fruits for more than two months from the time of harvesting.

Dynamically controlled atmosphere — the composition of the gaseous environment changes during the storage period.

Short-term storage — storage of fruit and vegetable produce from.

Sanding — a method of storing root crops by layering them with moderately moist sand to avoid large mass losses from moisture evaporation.

Clamps — ridge-shaped piles of potatoes and vegetables, placed on the soil or in shallow long basins and covered from above with straw and soil.

Recovery — i.e., the ability to regain turgor and restore normal physiological processes.

Trenches — elongated channels dug into the soil.

Main stages and concepts of milling:

• Flour yield — the amount of it obtained from grain as a result of milling.
• Wholemeal flour — grain ground to a specified fineness.
• Grade flour — endosperm ground to a certain fineness with some inclusion of husks.
• Grain calibration — an operation that ensures the selection of the working gap in husking machines.
• Grain husking — an operation to separate outer husks from the grain.
• Grain separation — separation of mixtures of husked and unhusked grains.

Flour strength — the ability of flour to form dough that, after kneading and during fermentation and proofing, possesses certain structural and mechanical properties.

Saccharogenic capacity — the ability of a water-flour mixture prepared from it to form a certain amount of maltose at a set temperature and over a specific period of time.

Gas-producing capacity — the ability of the dough prepared from it to form carbon dioxide.

Gas-retaining capacity of flour — the ability of dough to retain carbon dioxide formed during fermentation.

Macaroni — tubes with a straight or wavy cut.

Rotini (horns) - curved or straight tubes with a straight cut, from 1.5 to 4 cm in length.

Penne - tubes with an oblique cut. Length from the acute angle to the obtuse angle from 3 to 10 cm.

Compound feed - a mixture of various feed products intended for feeding to livestock animals in pure form or as a mixture with other feed products.

Compound feed additives - additives used together with other feed products to establish a balance of nutrients.

Raw materials of plant origin - are crop production products and by-products of their processing used in compound feed production.

Raw materials of animal origin - by-products of the dairy, meat, poultry, and fish processing industry.

Raw materials of microbiological synthesis - are feed products obtained through industrial biosynthesis with the help of various autotrophic organisms.

Neutralization - treatment of oil with alkali to remove an excess amount of fatty acids.

Winterization - to remove wax-like substances from sunflower oil.

Oil bleaching - the process of extracting coloring substances from oil by treating it with adsorbents.

Oil deodorization - the process of distilling off volatile substances that impart odor and taste to the oil.

Digs (kopanets) - a small excavation with sloping walls measuring 4 x 2.5 x 1.5 m.

Cultured soaking pit - a rectangular excavation in which a wooden frame measuring 6 x 4 x 1.5 m is lowered.

Water quality - the main indicator that determines the speed and quality of flax soaking; its temperature.

Juice purity - the ratio of the mass fraction of sucrose to the mass fraction of all dry substances in the juice.

Carbonation - precipitation of excess lime milk with carbon dioxide.

Pulp - a valuable feed product, as well as a raw material for the production of pectin and alcohol, obtained as a result of desugarization of beet cossettes.

Molasses - a valuable raw material for the compound feed and food industry.

Hydrothermal processing - this is blanching and cooking of potatoes.

Chips - a ready-to-eat fried product, containing up to 40% fat and up to 5% moisture.

Potato crackers - a product made from a mixture of mashed potatoes, salt, food additives, and flavorings.

Garnish potato - a quick-frozen product, cut into pieces of uniform shape and size.

Basic and restrictive conditions for the Irkutsk region

Basic Restrictive

On G so On G y g

00 her N 00 her N

§ RZ L S § RZ L S

Ch X o her tt Ch 33 o her tt

m l 00 az m l 33 00 az o l zh l o l o.

Rye 17 1 1 680 19 5 15 Wheat 17 1 2 740 19 5 15 o 9 az Oats 18 1 2 460 5g n 19 8 15 « =5 o ^

^ n I Barley 15 2 2 580 X 19 8 15

15 1 1 19 8 15 n O ^ Millet - az o S

S s 1>t Y S Buckwheat 15 1 1 - l o 19 8 15 s ^ ry S o « o l « d White peas 16 1 2 - X 20 8 15 « 8 s Gray peas 16 1 4 - 20 8 15 o Sunflower 14 1 4 405 19 10 15

Natural loss rates during grain storage, up to 3 months 0.07 0.04

Wheat, rye, up to 6 months 0.09 0.06 barley up to 1 year 0.12 0.08 up to 3 months 0.03 0.05

Oats up to 6 months 0.13 0.07 up to 1 year 0.17 0.09 up to 3 months 0.13 0.07

Corn (grain) up to 6 months 0.17 0.10 up to 1 year 0.21 0.13

Peas, lentils, up to 3 months 0.07 0.04 broad beans, beans up to 6 months 0.09 0.06 up to 1 year 0.12 0.08

Coefficient for converting the mass of dried grain into standard units (according to L. A. Trisvyatsky, 1981) Humidity Grain humidity before drying, % grain 13 14 15 16 17 18 19 20 21 22 23 24 25 26 after drying, %

11.0 0.79 0.95 1.07 1.20 1.31 1.42 1.50 1.59

12.0 0.68 0.82 0.96 1.08 1.17 1.29 1.37

13.0 0.60 0.74 0.87 1.00 1.08 1.15 1.24 1.34 1.49

14.0 0.54 0.67 0.80 0.92 1.00 1.10 1.20 1.31 1.46 1.54 1.63

15.0 0.49 0.62 0.74 0.87 0.97 1.08 1.17 1.29 1.43 1.50

16.0 0.46 0.57 0.72 0.85 0.95 1.05 1.15 1.28 1.39

17.0 0.42 0.54 0.69 0.89 0.93 1.01 1.13 1.27

18.0 0.41 0.52 0.62 0.80 0.91 1.00 1.13

19.0 0.51 0.66 0.80 0.89 0.99 20.0 0.65 0.78 0.88 21.0 0.49 0.64 0.77 22.0 0.62 23.0 24.0 25.0 26.0 27.0 28.0 29.0 30.0 31.0 32.0 33.0 34.0 35.0

Continuation of Appendix 3

Coefficient for converting the mass of dried grain into standard units

Humidity Grain humidity before drying, % grain 27 28 29 30 31 32 33 34 35 36 37 38 39 40 after drying, %

14.0 1.75 1.88 2.01 2.14 2.26 2.39 2.52 2.64 2.77 2.90 3.02 3.14 3.28 3.40

15.0 1.62 1.75 1.88 2.01 2.13 2.26 2.40 2.52 2.64 2.77 2.89 3.02 3.15 3.28

16.0 1.50 1.63 1.75 1.87 2.00 2.14 2.27 2.39 2.52 2.64 2.77 2.89 3.02 3.15

17.0 1.39 1.50 1.62 1.74 1.87 2.00 2.14 2.26 2.39 2.51 2.64 2.77 2.90 3.02

18.0 1.24 1.37 1.49 1.61 1.74 1.87 2.01 2.13 2.26 2.39 2.51 2.64 2.77 2.90

19.0 1.12 1.24 1.37 1.48 1.61 1.74 1.88 2.00 2.13 2.26 2.38 2.51 2.64 2.77 20.0 0.99 1.12 1.24 1.37 1.48 1.61 1.74 1.87 2.00 2.13 2.26 2.38 2.52 2.64 21.0 0.87 0.97 1.10 1.22 1.37 1.49 1.63 1.74 1.87 2.00 2.13 2.25 2.39 2.51 22.0 0.76 0.89 0.97 1.10 1.22 1.37 1.49 1.62 1.75 1.87 2.00 2.12 2.26 2.39 23.0 0.75 0.85 0.97 1.10 1.22 1.37 1.49 1.62 1.75 1.87 1.99 2.13 2.26 24.0 0.62 0.74 0.85 0.97 1.10 1.22 1.37 1.49 1.62 1.75 1.87 2.00 2.11 25.0 0.62 0.74 0.85 0.97 1.10 1.22 1.37 1.49 1.61 1.74 1.87 2.00 26.0 0.74 0.85 0.97 1.10 1.22 1.37 1.48 1.61 1.75 1.88 27.0 0.74 0.85 0.97 1.10 1.22 1.37 1.48 1.62 1.75

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