Effect of self-heating on the processing quality of rapeseed
 
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1
Institute of Food Technology, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznań, Poland
2
Department of Biochemistry and Food Analysis, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznań, Poland
3
Department of Chemistry, Poznań University of Life Sciences, Wojska Polskiego 75, 60-625 Poznań, Poland
4
Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
 
Int. Agrophys. 2018, 32(3): 313–323
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ABSTRACT
The paper concerns the effect of adverse thermal phenomena on the processing quality of rapeseed. A measurement station was developed for the study, composed of a model cylindrical silo with a capacity of 3.85 m3, which was filled with seeds of winter rape cv. Suzy (2.5 t). In the conducted experiment, the silo was filled with three layers of seeds, the bottom layer with a moisture content of 7%, the middle layer with a moisture content of 12.7%, and the top layer with a moisture content of 7%. The experiment was carried out with temperature and humidity sensors in the vertical and horizontal axes, placed in a distance of 0.15 m from one another. The increase in temperature in the intergranular space measured during the self-heating phenomenon can be divided into two stages: I – slow (up to approx. 150 h) and II – significant (from 150 h, 2-3ºC per day). As a result of the development of the self-heating phenomenon, the processing quality of rapeseed deteriorated. Indeed, under increased temperature the quality changes were so significant that they rendered the seeds unfit for any kind of consumption purposes.
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