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 (%)