CHANGE IN GRAIN QUALITY DURING STORAGE

Authors

  • Nazirova Rakhnamokhon Mukhtarovna Doctor of Technical Sciences (PhD), Associate Professor of the Department “Technology of storage and primary processing of agricultural products” of the Fergana Polytechnic Institute
  • Tojimamatov Dilyor Dilmurod ogli Master student of group M-13-19 Fergana Polytechnic Institute
  • Kamolov Ziyodullo Valijon ogli Master student of group M-13-19 Fergana Polytechnic Institute
  • Usmonov Nodirjon Botiralievich Lecturer of the Department “Technology of storage and primary processing of agricultural products” Fergana Polytechnic Institute

Keywords:

Grain, technological properties, grain mass, capillary moisture, microorganisms, preservation

Abstract

Grain is the main food product. Providing the population with the primary food product throughout the year is the main task facing grain producers. The preservation of grain is influenced by such environmental factors as temperature, humidity, thermal conductivity, and the vital activity of microorganisms. Also, the quality and storage of grain is influenced by such parameters as respiration and moisture content of the grain mass

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Published

2021-01-20

Issue

Vol. 1 No. 1 (2021): ITRIIS

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

How to Cite

CHANGE IN GRAIN QUALITY DURING STORAGE. (2021). Euro-Asia Conferences, 1(1), 242-244. https://papers.euroasiaconference.com/index.php/eac/article/view/75