GB/T 29402.1-2012 English PDFUS$434.00 · In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email. GB/T 29402.1-2012: Storage of cereals and pulses -- Part 1: General recommendations for the keeping of cereals Status: Valid
Basic dataStandard ID: GB/T 29402.1-2012 (GB/T29402.1-2012)Description (Translated English): Storage of cereals and pulses -- Part 1: General recommendations for the keeping of cereals Sector / Industry: National Standard (Recommended) Classification of Chinese Standard: B20 Classification of International Standard: 67.060 Word Count Estimation: 22,212 Quoted Standard: GB/T 29402.2; GB/T 29402.3; ISO 5527-1995 Adopted Standard: ISO 6322-1-1996, IDT Regulation (derived from): National Standards Bulletin 2012 No. 42 Issuing agency(ies): General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China Summary: This standard provides general guidance suggested grain storage. This section applies to grain storage. GB/T 29402.1-2012: Storage of cereals and pulses -- Part 1: General recommendations for the keeping of cereals---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order. Storage of cereals and pulses Part 1. General recommendations for the keeping of cereals ICS 67.060 B20 National Standards of People's Republic of China Cereals and pulses Storage Part 1. General recommendations grain storage Part 1. Generalrecommendationsforthekeepingofcereals (ISO 6322-1.1996, IDT) Issued on. 2012-12-31 2013-06-20 implementation Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China Standardization Administration of China released Table of ContentsPreface Ⅰ 1 Scope 1 2 Normative references 1 3 Terms and definitions 4 Factors Affecting grain storage 1 Grain storage characteristics 5 2 6 grain quality deterioration 4 7 Assessment cereals condition detecting design 7 8 9 viable storage method Appendix A (informative) adsorption - desorption isotherms 11 References 18ForewordGB/T 29402 "stored cereals and pulses" is divided into three parts. --- Part 1. General recommendations grain storage; --- Part 2. Practical recommendations; --- Part 3. Pest control. This is Part 1 GB/T 29402 of. This section according to the rules GB/T 1.1-2009, GB/T 20000.2-2009 given draft. This section uses the translation method identical with ISO 6322-1.1996 "cereals and legumes storage part --- 1. General construction of grain storage Yee "(in English). This part made the following editorial changes. --- The "ISO 6322 this part" to "this Part"; --- The English decimal point "," to "."; --- "State" with "developing countries" and to "regions", "underdeveloped regions"; --- Remove the individual is not suitable for China's comment Words such as "such as South America and the Middle East" and "such as Europe," and so on; --- Delete the original standard introduction. This part is proposed by the National Food Authority. This part of the National Grain and Oil Standardization Technical Committee (SAC/TC270) centralized. This section drafted by. National Food Authority Standard Quality Center, Henan University School of foodstuff. The main drafters of this section. Xie Huamin, Wu Chun-rong, Huai Tang Jian, Zhang Hao. Cereals and pulses Storage Part 1. General recommendations grain storage1 ScopeThis section GB/T 29402 gives general guidance recommendation grain storage. This section applies to stored grain.2 Normative referencesThe following documents for the application of this document is essential. For dated references, only the dated version suitable for use herein Member. For undated references, the latest edition (including any amendments) applies to this document. ISO 5527.1995 cereal Vocabulary GB/T 29402.2 Cereals and pulses Storage - Part 2. Practical recommendations GB/T 29402.3 Cereals and pulses stored Part 3. Pest control3 Terms and DefinitionsISO 5527.1995 define the following terms and definitions apply to this document. 3.1 Relative humidity relativehumidity At the same temperature, water vapor pressure and saturation vapor pressure of the air sample rate.4 Factors Affecting grain storage4.1 Technical Factors Grain storage problem usually occurs in two distinct stages, see 4.1.1 and 4.1.2. 4.1.1 freshly harvested grain, and sometimes moisture content to maintain a high state time can vary from a few hours to several months, when grain traits Very unstable, the general store on the farm or small, there is not enough equipment, inadequate storage conditions of silos or storage room, waiting for the right deal with. 4.1.2 the trade market stage, the grain can be stored at no higher than the safe moisture situation several months to several years, in various regions of each grain Safe moisture content can be constant. Grain can be equipped with modern legislation Silo storage of large enterprise storage, or Stored by other bulk storage facilities. Q. Due to the different storage methods, conditions, location and expected shelf life, which may occur during storage Questions will be different. 4.2 Environmental and socio-economic factors In terms of grain storage, different geographical areas have their own unique problems. Causes of these unique problems, see 4.2.1 - 4.2.3. 4.2.1 climatic conditions Growth from the field to the final use of the whole process of climatic conditions is one of the most important factors affecting grain quality. Geographic area can be broadly classified as follows. a) hot and humid tropical climate zones. the region will soon be rotten bad cereal; b) hot and dry climate zones. the region when the grain harvest has been dried naturally, the problem is relatively simple, but if the long grain harvest Maintained at high temperatures, pests exacerbated erosion problems; c) temperate climate zone. Some grain moisture content of the harvested within the region may be higher; d) cold climate zones. the region will be very special problems, such as a period of time the grain will be buried under the snow. Often the case that some of the poor climate is not conducive to prevent grain spoilage or deterioration. Import and export activities 4.2.2 States Cereal production in all countries are facing the question of how the state has other stockpiles of grain in farm import and export activities, in particular Exporting countries, should be used to transport grain storage facilities. Grain exports shall normally comply with national or importing country's official institutions to develop very strict Grid standards (particularly indicators on microorganisms and insects). It should be noted that, for many exporting countries to maintain storage facilities, equipment, low Cost is very important. 4.2.3 Technical Management Status Some of the less developed regions of the many issues there is not enough understanding, nor the capacity to deal with these issues. With modern harvesting technology Development (for example, combines the use of) the initial storage of high moisture grain (4.1.1) situation has improved significantly. Depending on the size of storage facilities, organization and management of the storage system is very important. There are a lot of grain may cause real And logistical problems. Currently, in the same area, different types, different skill levels of storage system (bulk or packaged) exist. Ideally, respectively, depending on stored grain moisture content to avoid drying high-moisture grain and blended grain storage. 4.3 Quality Factors It should be based on end-use (eg. for human consumption or as feed, raw grain or refined grain, edible or non-industrial use of grain) grain is determined Whether it is in good condition. National usually specified quality requirements and quality standards. For example, the quality of the grain itself and foreign substances (heterogeneous food grains from insects or Rodent waste, pesticides or toxins) limited standards. Mandatory standards of the importing country has a significant impact on exporting countries storage, storage facilities more primitive areas meet these criteria Requirements may be some difficulties. Although each region has its own problems, but because of the commodity trade has a strong common, and many of the problems in science and technology level is similar , So, based on existing knowledge can be developed guidelines for safe storage of grain.5 grain storage characteristics5.1 Cereal grain is a living organism Grain cereal caryopsis dormancy is alive. It embryo and aleurone layer have slow metabolic activity, the metabolic activity in the environment It will quickly accelerate when appropriate. Consisting essentially of endosperm cells stored substances (carbohydrates, protein and a small amount of lipid) composition for metabolism Provide energy. The basic metabolic activity of grain into two categories, namely, respiration and germination. 5.1.1 respiration, mainly affecting the carbohydrates and lipids. In aerobic conditions, if the grain moisture content and temperature are high, Respiratory Metabolism occurs. Respiratory Metabolism grain produce carbon dioxide, water vapor and oxidation lot of heat (per mole of glucose production 2830kJ). Under anaerobic conditions, fermentation metabolic processes occur, resulting in less heat (produced per mole of glucose 92kJ). Fermented cereal has Depending on the initial moisture content and temperature. Since the grain heap outside temperature changes or heat inside the heap of grain, grain bulk surface and internal temperature Always different. So, between the relative humidity and moisture content of the establishment of a balanced gradient. Water temperature shift to the lowest position so that The position was increased moisture content. 5.4.4 The term "dry", "wet" and "security" can be applied to grain storage. "Dry" or "security" means grain moisture content reaches safe water, subjected to temperature changes may occur during storage and transportation process, we No metabolic activity accelerated risk, nor risk of mold and other microorganisms violations. "Wet" refers to the grain moisture content higher than safe Moisture. With the type of food safe moisture and temperature (including artificial cooling measures) and the length of storage time varies. Under normal circumstances, water security Points with 65% relative humidity equilibrium grain moisture. 5.5 Cereal Quality Protection For human or animal consumption as well as a system of buds or seeds are the basic quality of the grain. We should protect these basic quality of the grain. a) cereal bread to maintain a certain activity, in particular α- amylase activity. b) the natural state of the protein structure. Protein structure determines the rheological properties of dough. c) the germination rate and germination energy. Grain and seed germination rate system with buds of barley germination potential and should be maintained at a high level. If you keep more than quality, you may not use any heat treatment (such as protein denaturation heat sterilization), and restrict the use of high-temperature drying system. For cereals for human or animal consumption, be sure to keep their food value (flavor, nutrients, nutritional potency) as possible. with We should maintain the health and safety of grain, to prevent any possible contamination of toxic substances (toxins) and pesticide residues for cereals.6 grain quality deteriorationCauses deterioration of the quality of stored grain can be divided into two categories. The direct cause of a) Deterioration; b) the impact of environmental factors deterioration. 6.1 direct cause of deterioration 6.1.1 enzymatic reaction Cereal enzymatic reactions in many ways. These reactions involve grain storage proteins, carbohydrates and lipids. The dried Valley The enzymatic reaction was obvious. However, some enzymes such as lipase, can survive for long periods in a dry grains. 6.1.2 Other changes in biochemistry and chemistry Cereal biochemical reactions and a variety of chemical reactions, these reactions typically occur at higher temperatures. Higher temperatures It may come at a high temperature drying encountered or caused by insects, fungi and other microbial activity of "fever". a) Maillard (Mailard) react to produce many intermediate compound, resulting in non-enzymatic browning. b) changes in the structure of starch granules, which is the most fundamental change. For example, when dried and broken starch granules are formed dextrin. c) protein denaturation, resulting in the loss of certain characteristics. Such as solubility, rheological properties of the hydrated state and activity and so on. d) can be used to reduce the content of lysine. e) vitamins (B1, E carotenoids) damage. Some reactions, especially non-enzymatic oxidation of lipids may occur at storage temperature within normal range. 6.1.3 External factors. a living organism Deterioration can be caused by a living organism. Such as vertebrates, invertebrates and microorganisms. Although the direct impact of the erosion of living organisms Produce deterioration relative humidity and temperature are directly related. 6.2.1.4 Atmospheric Composition The ratio between grains oxygen in the air and carbon dioxide affect all microorganisms, pests and grains metabolism of living cells, but also Effect of non-enzymatic oxidation levels and specific enzymatic reactions. 6.2.2 synergy of various environmental factors and changes arising Although in theory, easy to distinguish the role of various environmental factors, but in practice these factors are interdependent, closely linked, so research They are more complicated. In 6.2.2.1 ~ 6.2.2.8 gives some examples of these relevant factors lead to deterioration. 6.2.2.1 vertebrate Stored grain, birds and rodents in the normal class aerobic environment can survive and multiply. Grain moisture content they do not survive What impact. 6.2.2.2 Invertebrates When the temperature is below 10 ℃ or above 35 ℃, stored grain in most invertebrates can not complete their life cycle. Have Most serious harm invertebrates, the lowest survival temperature of about 15 ℃, 20 ℃ below their growth slow. Grain moisture content When the amount is less than 9%, usually no danger of being eroded. But does not include khapra beetle (khaprabeetle) and red flour beetle (rust-redflour beetle), in which the grain moisture content of 3% to 5% can still breed. Each insects and mites have the optimum temperature range and the most appropriate Relative humidity (moisture content of grain) range, e.g., flour mite (AcarussiroL.) At 3 ℃ during reproduction, but requires a relative humidity of > 65% (relative to When the wheat of 14% moisture content) environment. Vertebrates and invertebrates against problems see GB/T 29402.3. 6.2.2.3 microorganisms. aerobic condition Under normal circumstances, when the relative humidity is below 65%, which is equivalent to 25 ℃, wheat 14% moisture content (wet basis), the micro-organisms in particular It is not mold growth 1). Moisture content and relative humidity varies with temperature. For a certain moisture content, the higher the temperature, the phase The higher the humidity. If the relative humidity is above 65%, even at low temperatures can also mold breeding, which resulted in a special high-moisture corn problem. 1) certain important fungi, such as certain species of Aspergillus, may grow at a lower relative humidity. Compared with insects, molds grow rapidly with increasing temperature, and moisture content of grain and the relative humidity of the ambient air are increased, Mold can also cause fever cereals, grain temperature can rise to about 65 ℃. This process consists of a series of different kinds of microbes participation. Since all cereals will be incurred against mold spores, therefore, rely on the safe storage to prevent or delay the germination of spores and Growth. For safe storage and transport of undetermined period, beginning when the grain warehousing or transportation, any part of which should not exceed the relative humidity 65% equilibrium moisture content. If the grain temperature is low, its moisture content may be higher. By ventilation or cooling so that the temperature during storage or transport held in Mold can not grow horizontally. 6.2.2.4 microorganisms. enclosed storage General rule is to reduce the amount of bacteria during storage, with the exception of high moisture grains. During the high-moisture grain storage is the first increase in the total amount of bacteria Plus, then is reduced. The increase mainly lactobacilli bacteria. Enclosed storage can be prevented with high moisture grains of mold growth, but still some yeast growth. Moisture content of 18% (wet basis) to Cereals, and its quality deterioration after not fit for human consumption. Typically, a hypoxic environment caused microbial activity. Such a low oxygen environment to be artificial. E.g. vacuum, carbonated Or nitrogen filling. 6.2.2.5 enzymatic reaction Most cereals enzymatic reaction requires the presence of liquid water, the situation is usually cereal began to germinate. Enzymatic reactions may also occur when certain grain drying. These reactions depend on the nature of the drying process and the maximum temperature reached by drying over Cheng duration. 6.2.2.6 protein denaturation When hot air drying critical temperature of protein denaturation depends on grain moisture content, duration and thermal drying air temperature. 6.2.2.7 Maillard reaction Maillard reaction typically requires a relatively high temperature. But in the long-term storage at slightly above 20 ℃ can occur. Moisture content High and low can be suppressed react. But in the case of low humidity, react very quickly. In the equilibrium relative humidity of 60% to 70% Between the reaction rate will reach the highest point. 6.2.2.8 Non-enzymatic oxidation The oxidation reaction occurs mainly in the equilibrium relative humidity below 20%, the presence of moisture will limit the oxidation reactions. Assay Design 7 assess the situation of grain Since many changes may occur, set up some tests to reveal and assess the health status of stored grain is important. These tests The results can be used to predict the shelf life and nutritional value of food and storage technology coordination. 7.1-existence should be determined The basic grain storage situation, there are two main aspects. 7.1.1 Current Status The current situation depends on changes that have occurred. It represents for a given object directly using the potential value of these grains. 7.1.2 future status It represents a potential risk of grain changes. This risk of a given storage and future use is determined by the risk depends Valley The current status and future composition variables. 7.2 accepted standards 7.2.1 measured directly associated with industrial uses, nutritional uses, made with buds or seed These assays will answer whether the measured grain suitable for the intended use, may also be given the measured grain should be stored timing information. 7.2.2 Determination not directly related to the end-use These changes determined by a variety of factors affect the comprehensive, revealing the overall condition of the grain. Measurement method can be divided into the following two categories. --- Evaluation method cereals vitality. These methods include measuring the germination rate and germination energy. The bulk grain surface (except controlled atmosphere storage) is in equilibrium with the surrounding atmosphere. This means that in the humid tropics, even cereals After drying (water content less than 14%), a few centimeters deep layer of grain moisture may still be more than 16%.8 viable storage methodAlthough some methods can not be adopted because the cost is too high, there are still a variety of measures could be adopted. Typically requires relevant Combined with the use of technical measures. 8.1 stable technology Grain storage by regulating environmental factors, stable technology to slow or stop the deterioration of grain. Some technologies can prevent pests and micro Biological growth, but it is impossible to completely prevent chemical changes or enzymes. To maintain stable grain storage techniques may be used include the following. a) drying. The moisture content of the grain down to safe water, so that microorganisms can not grow. b) cooling. 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