Post-Harvest Grain Handling
Quality Grain Management
Lecture 1
Lecture 1 Grain Quality Factors
Study Questions Lecture 1
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What are three categories of grain quality properties? What are the primary grain properties in each category? How does the moisture content affect the friction coefficient and angle of repose? What is the difference between the piling and funneling angle of repose? What are the primary flow patterns of grain during emptying from a bin?
Grain Quality
Grain quality is affected by:
Variety and quality of seeds selected Agronomic practices Environment during the growing season Timing of harvest and system used Post-harvest handling & drying treatment Storage structures and practices Transportation system and procedures
Grain Quality
Grain Quality Factors Affecting End-use:
Test weight (bulk density) Nutritive value Starch content and quality Oil content and recovery Protein content and quality Viability and germination Kernel traits that affect milling
Grain Quality Properties
Physical
Thermal
Chemical Response to biological processes
Physical Grain Properties
Structure
kernel morphology dimensions
length, width, thickness equivalent spherical diameter
Weight
single kernel, 1000-kernel weight
Density
single kernel bulk
Physical Grain Properties
Hardness Porosity
resistance to airflow
Coefficient of Friction Angle of internal friction Terminal velocity Angle of Repose Color
Grain Structure
Kernel morphology Dimensions
Affects:
Drying rate Dryer design Resistance of bulk grain to airflow
Structure Kernel Morphology
Three main components of grain kernels:
Pericarp Pericarp
Endosperm
Endosperm
Germ
Germ
Wheat
Rice
Corn
Structure Kernel Morphology
Weight Proportions of Principal Parts of Grain Kernels
Grain
Corn Soybeans* Rice (brown) Wheat
Pericarp (%)
57 ~9% 57 13 15
Germ (%)
10 12 ~2% 34 23
Endosperm (%)
82 84 ~90% 89 92 82 - 85
Sources: Brooker et al. (1992) * Markley (1950)
Structure Dimensions
Intermediate Diameter Minor Diameter
Major Diameter
Structure Dimensions
Major Diameter (Length)
the longest dimension of the maximum projected area
Minor Diameter (Thickness)
the shortest dimension of the minimum projected area
Intermediate Diameter (Width)
the minimum diameter on the maximum projected area, often assumed to be equal to the longest diameter of the minimum projected area
Structure Dimensions
Influenced by:
Growing season and location
Weather
Solar Radiation Index, Rain frequency, Rain Volume, timing
Cultural practices
Irrigation, Fertilization, Pesticide Use vs Sustainable Agriculture
Variety
Structure Dimensions
Grains
Major Diameter (mm) Avg. Std. Dev. Intermediate Diameter (mm) Avg. Std. Dev. Minor Diameter (mm) Avg. Std. Dev.
Corn 12.01 Wheat 6.02 Soybeans 7.29 Oats 10.84 Barley 8.76 Rye 6.65
1.52 0.41 0.66 1.65 1.19 0.69
8.15 2.79 6.43 2.67 3.15 2.21
0.71 0.37 0.51 0.37 0.38 0.25
5.18 2.54 5.38 2.03 2.51 2.11
1.00 0.08 0.20 0.33 0.38 0.25
Source: Edison and Brogan (1972)
Dimensions - Separation
Intermediate sieve (round holes)
Minor sieve (slotted holes)
Dimensions - Separation
Major cylinder or disc separators
Cylinder Separator
Trough to Collect Smaller seeds Cylinder With indents
Disc Separator
A portion of the disk of a disk separator dots are holes into which the seeds can fall
Enlargement
A portion of section A-A through the disk
Structure Dimensions
Equivalent spherical diameter
The diameter of a sphere having the same volume as the kernel. Roundish seeds soybeans, sorghum, pulse/lintels Elongated seeds corn, wheat, sunflower, rice, oats, barley, edible beans
Application:
Drying: moisture from the center of the kernel moves to the surface the larger the equivalent diameter, the slower the drying rate shape also has an effect on drying
Weight
1000-Kernel Weight
The weight of 1000 grain kernels, usually determined as an appropriate multiple of the weight of 100-300 kernels counted and weighed
Affects:
Drying rate -- well correlated with kernel weight Bulk density Terminal velocity (weight, shape, surface texture) affects impact damage * structural/floor & kernel-kernel impacts
Weight
Grain Type Kernel Weight gm per seed 0.0029 0.325 0.33 0.020 0.028 0.033 0.125 0.015 0.027 0.077 0.167 0.012 0.033 0.032 0.040 Kernel Weight gm per 1000 seeds 2.9 325 330 20 28 33 125 15 27 77 167 12 33 32 40
Canola Corn (shelled) Oats Pulse Rice Soybeans Sorghum Wheat
Sources: Stroshine (2001); Brooker et al. (1992)
Density
Particle density
weight per unit volume of an individual kernel
Bulk density
weight per total volume occupied by many kernels
Affects:
Storage volume Grain velocity in continuous-flow grain dryer
Density
Grain Kernel Density gm cm-3
1.13 1.33 1.10 1.15 1.27 1.30 0.95 1.06 1.08 1.15 1.11 1.12 1.13 1.18 1.22 1.26 1.29 1.30
Bulk Density Bulk Density kg m-3 lb/bu
618 669 721 412 662 579 772 721 772 48 52 56 32 46 45 60 56 60
Barley Canola Corn (shelled) Oats Pulse Rice Soybeans Sorghum Wheat
Source: Stroshine (2001)
Corn Hardness
The greater the proportion of translucent (hard) endosperm in the kernel, the greater the hardness Affects:
Breakage susceptibility Dry milling quality
Porosity
The percentage of the total container or storage volume occupied by air versus grain interkernel/intergranual or interstice air void space Affects:
Resistance of grain bulk to airflow Intergranular air velocity Heat exchange during drying and cooling
Porosity
Grain/Seed
Barley Corn (shelled) Oats Rice Soybeans/Pulse Sorghum Wheat Porosity Percent 39.5 57.6 38.0 42.0 47.6 55.5 46.5 50.4 33.8 36.1 36.8 37.0 40.1 42.6
Source: ASAE Standard (1988)
Coefficient of Friction
Resistance to movement of kernels -- across a structural surface (hopper floor, down spout, drag conveyor), or -- kernel to kernel flow down grain surface greatly affected by grain fines and trash Affects:
Power requirement for conveying Forces exerted on storage structure walls Ease of unloading a structure Velocity in downspouts
Example Truck Dump
Friction between the kernels and the truck bed affects the angle of elevation required to achieve grain flow from trucks and trailers
Coefficient of Friction
Influenced by:
Material properties (including grain fines/trash) Moisture content (significant variations) Type of surface (steel vs concrete vs wood) Surface conditions
rust oxidation buildup of waxes/oils from kernels/seeds
Effect of Wheat Moisture Content on Coefficient of Friction
0.35 0.30 0.25
Coef. of Friction
0.20 0.15 0.10 0.05 0.00 15.9 15.0 13.0 11.2
Coef. of Friction
Moisture Content (%)
Static Coefficients of Friction for Grains
Source: Brubaker & Pos (1965); Chung et al. (1982)
Material
Barley
Surface & Characteristics Moisture content
Concrete, wood float finish 12.3 13.9 13.9 13.9 13.9 13.9 13.9 13.8
Coef.
0.52 0.54 0.35 0.37 0.37 0.38 0.12 0.44
Corn (shelled) Concrete, wood float finish Concrete, plastic smooth finish Wood, Douglas fir, grain par. Galvanized sheet metal Polyethylene Teflon Rubber
Static Coefficients of Friction for Grains
Source: Brubaker & Pos (1965, 1976)
Material
Oats Rice (rough) Soybeans Wheat
Surface & Characteristics Moisture content
Concrete, wood float finish Galvanized sheet metal Concrete, wood float finish Concrete, wood float finish Wood, Doughlas fir, grain par. Wood, Bouglas Fir, grain perp. Galvanized sheet metal Galvanized sheet metal 13.0 ~14. 12.2 11.2 11.2 11.2 11.2 15.0
Coef.
0.44 ~0.45 0.52 0.51 0.31 0.35 0.10 0.27
Angle of Repose
The angle of grain in reference to the flat surface on which it is stored -- coefficient of friction, moisture, f.m./trash are major factors
Grain
Repose Angle
Surface
Angle of Repose
Piling (filling) Angle of Repose
The angle formed when grain is allowed to form a pile after flowing from a spout or conveyor outlet
Emptying (funneling) Angle of Repose
Grain Flow
Grain
Repose Angle
Surface
The angle formed when grain is being emptied from a storage structure
Grain
Repose Angle
Surface Grain Flow
Angle of Repose
Influenced by:
Internal friction Moisture content Particle size distribution F.M. and trash
Affects:
Maximum depth of an outdoor pile -- bunker Maximum height of peaked grain in a storage structure Maximum size of transport conveyors needed
Angle of Internal Friction
The relative motion among kernels is resisted by the internal friction between kernels. The angle of internal friction is the angle whose tangent equals the internal coefficient of friction (24 - 34). Influenced by:
Moisture content Shape & size of kernels Seed or kernel surface texture Angle of repose Grain flow & pattern
Affects:
Grain Flow Patterns
Funnel Flow (Rat-holing) Mass Flow (Plug Flow)
Source: Stroshine (2001)
Grain Flow Pattern
Grain
Moisture Content Hopper Angle for Mass Flow
Wheat
11% 17%
< 21O < 17O < 15O < 20O
Flour Sorghum
10.6% 13%
Source: Stroshine (2001)
Terminal Velocity
When an object is dropped for a sufficient distance, the force of gravity will accelerate the object until the drag force exerted by the air balances the gravitational force. At that point the object falls at a constant velocity, which is called the terminal velocity
Terminal Velocity
Grain
Terminal Velocity, Terminal Velocity, vt vt (m/s) (ft/s)
7.3 9.0 9.8 11.3 7.0 8.3 11.2 12.0 8.4 9.7 24.0 29.6 32.2 37.1 23.0 27.3 36.8 39.5 27.6 31.9
Barley kernels Corn kernels Oat kernels Soybeans Wheat kernels
Source: Garrett and Brooker (1965)
Grain Quality Properties
Physical
Thermal
Thermal Grain Properties
Specific heat
The energy required to increase the temperature of a unit mass of grain by one degree
Thermal conductivity
A measure of how well the grain conducts heat the greater the thermal conductivity, the faster the rate of heat conduction
Values of Specific Heat and Thermal Conductivity
Type of Grain or Material Shelled Corn Wheat Oats Water Steel Specific Heat Btu/hr ft F Thermal Conductivity Btu/lb F 0.091 0.079 0.054 0.36 26.5
0.48 0.40 0.45 0.998 0.11
Grain Quality Properties
Physical Thermal Chemical
Chemical Grain Properties
Composition
Protein Amino acid profile Oil Fatty acid profile Starch Starch type & extractability Fiber Moisture
Odor Taste
Composition
Chemical Composition of Grain at 14% moisture content (w.b.)
Grain Protein (%)
9.8 7.3 35.0 10.6
Oil (%)
Starch (%)
63.6 64.3
Fiber (%)
Corn Rice (brown) Soybeans Wheat
4.9 2.2 18.4 1.9
2.0 0.8
69.7
1.0
Source: USDA; Brooker et al. (1992)
Composition
Moisture Contents (% w.b.) of Grain at Harvest and for Safe Storage
Grain Maximum Harvest Moisture 25 38 20
20
Optimum Harvest Moisture 23 22 15 18
Storage
6 12 months 14.5 14 13 14
Over 1 year 13 13 12 13
Corn Rice (paddy) Soybeans Wheat
Source: Brooker et al. (1992)
Composition
Moisture Distribution in Freshly Harvested Corn Kernel
Kernel Part
Whole kernel Germ Endosperm Pericarp
MC (% w.b.)
36.0 48.2 30.7 52.6
Source: Brooker et al. (1992)
Odor
Objectionable Odors:
Musty Sour Commercially objectionable foreign odor
Grain Quality Properties
Physical
Thermal
Chemical Response to biological processes
Grain Properties and Biological Processes
Grain varieties vary in susceptibility to: insect damage
Bio-pesticidal transgenes for stored-product insect control is primarily an extension of the same for field crop insect control
fungal invasion mycotoxin development
Grain Quality: Uniformity
vs.
Variability
High Oil Corn Composition
Composition of two high oil corn hybrids and averages for a test plot in Southern Indiana
(1997 data; 15% mc basis; Purdue GQ-33) Starch HOC 1 HOC 2 Plot Avg. 56.6% 53.6% 55.2% Protein 9.2% 8.6% 8.7% Oil 4.0% 7.2% 6.1%
Soybean Composition
Grain Quality Properties The Highs
1. 2. 3.
Kernel-to-kernel uniformity Test weight (TW) Milling yield & quality
dry milling, wet milling, masa milling, flour milling
4.
Oil content & recovery
oilseed crushing
5. 6. 7. 8.
Protein content & quality Starch content & quality Nutritive value Viability & germination
Grain Quality Properties The Lows
1. 2. 3. 4. 5. 6. 7. 8.
Kernel-to-kernel variability Appropriate moisture content (MC) for safe storage and marketing Foreign material (FM) Discolored, heat-damaged (HD), shrunken and broken kernels (SBK) Breakage susceptibility Mold count & mycotoxin level Insect damage & pesticide residue Carcinogen content
Quality Grain is Job #1!
Summary Grain Quality Factors
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Although the definition of grain quality depends on the grain and its end use, grain quality properties are of the physical, chemical or biological type. High kernel-to-kernel uniformity and low kernel-to-kernel variability of grain quality properties is generally most important to end users. Managing and maintaining grain quality requires a systems approach because quality grains depend on seed selection, agronomic practices, environment during growth, timing and system of harvesting, post-harvest handling & drying treatment, storage structures and practices, and transportation system and procedures.
Study Questions Lecture 1
(1)
(2)
(3)
(4)
(5)
What are three categories of grain quality properties? What are the primary grain properties in each category? How does the moisture content affect the friction coefficient and angle of repose? What is the difference between the piling and funneling angle of repose? What are the primary flow patterns of grain during emptying from a bin?
Quality Grain Management
The development and updating of these lectures was made possible through support from: Fulbright Commissions of the United States and Argentina Purdue University
Post-Harvest Education & Research Center Department of Agricultural & Biological Engineering
Grain Elevator & Processing Society (GEAPS) Kansas State University
Department of Grain Science & Industry International Grains Programs
Effect of Wheat Moisture Content on Coefficient of Friction
0.35 0.30 0.25
Coef. of Friction
0.20 0.15 0.10 0.05 0.00 15.9 15.0 13.0 11.2
Coef. of Friction
Moisture Content (%)
