Armazenagem de soja em silo bolsa : avaliação do ar intergranular e qualidade de grãos

• Autor(a) principal: Mezzalira, Daniele
• Data de Publicação: 2016
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Biblioteca Digital de Monografias da UFMT
• Texto Completo: http://bdm.ufmt.br/handle/1/1314
• topic: CNPQ::CIENCIAS AGRARIAS::ENGENHARIA AGRICOLA; Glycine max; CO2; Propriedades físicas; Sanidade; Glycine max; CO2; Physical Properties; Sanity

One of the bottlenecks of the grain production system in Brazil has been the deficit of static capacity for storage, being more expressive in the states that have presented production increase with each new harvest, such as case of Mato Grosso. Thus, the search for storage alternatives becomes important, since investments in conventional infrastructures are considerably high and besides the time construction. Thus, the objective was to evaluate the grain quality as well as the intergranular air conditions of soybean stored in silo bag for a period of 330 days. For the experiment a silo bag with dimensions of 5 m of length by 1,5 m of height was used to store the soybean. The initial grain moisture content was 10% b.u. Data collection regarding intergranular conditions was ccomplished with developed probe containing temperature sensors, relative humidity and CO2 concentration. For the qualitative monitoring of grains, samples were collected monthly and the physical, chemical and sanitary properties were evaluated, such as: water content, 1,000 grain weight, apparent specific mass (kg m-3), grain mass (g), grain volume (m-3), incidence of associated fungi, dry matter, ash content and oil content. The results indicated that the air conditions of the grain mass stabilized in the average condition of 32 ºC temperature, 70% relative humidity and 8% CO2 concentration. The quality of soybeans stored hermetically in a silo bag was maintained for the evaluated period. There was a tendency to reduce the fungal incidence for most of the found genus (Fusarium sp., Aspergillus sp. and Penicillium sp.).