Simulating the dynamic influence of temperature variation on allowable storage time of shelled corn

Thumbnail Image
Date
2021-05
Authors
Adams, Bailey J.
Major Professor
Advisor
Committee Member
Journal Title
Journal ISSN
Volume Title
Publisher
Wiley Periodicals LLC
Authors
Person
Rosentrater, Kurt
Professor
Research Projects
Organizational Units
Organizational Unit
Agricultural and Biosystems Engineering

Since 1905, the Department of Agricultural Engineering, now the Department of Agricultural and Biosystems Engineering (ABE), has been a leader in providing engineering solutions to agricultural problems in the United States and the world. The department’s original mission was to mechanize agriculture. That mission has evolved to encompass a global view of the entire food production system–the wise management of natural resources in the production, processing, storage, handling, and use of food fiber and other biological products.

History
In 1905 Agricultural Engineering was recognized as a subdivision of the Department of Agronomy, and in 1907 it was recognized as a unique department. It was renamed the Department of Agricultural and Biosystems Engineering in 1990. The department merged with the Department of Industrial Education and Technology in 2004.

Dates of Existence
1905–present

Historical Names

  • Department of Agricultural Engineering (1907–1990)

Related Units

Organizational Unit
Food Science and Human Nutrition

The Department of Food Science and Human Nutrition (FSHN) at Iowa State University is jointly administered by the Colleges of Agriculture and Life Sciences and Human Science. FSHN combines the study and practical application of food sciences and technology with human nutrition in preparation for a variety of fields including: the culinary sciences, dietetics, nutrition, food industries, and diet and exercise.

History
The department was established in 1991 through the merging of the Department of Food Sciences and Technology (of the College of Agriculture), and the Department of Food and Nutrition (of the College of Family and Consumer Sciences).

Related Units

Journal Issue
Is Version Of
Versions
Series
Abstract
Background and Objectives Following mechanical harvest, shelled corn is susceptible to decreased quality in storage environments. The rate at which shelled corn deteriorates is dependent upon numerous factors, but temperature and moisture content are predominant. The standard methodology for quantifying grain deterioration is to express it as a percent dry matter loss, where 0.5% dry matter loss corresponds directly with a number of safe storage days, known as allowable storage time (AST). However, current shelled corn allowable storage time values, based on ASABE standard D535, are only applicable for a specific temperature and a specific moisture content. Therefore, this study simulated and reviewed how natural temperature variation dynamically affects the response in shelled corn allowable storage time. Findings Two separate simulations were configured, and the results showed that, depending on the given moisture content, temperature trends, and when shelled corn is initially placed in storage, AST can be extended at certain points throughout the year. Additionally, it was revealed that there is a considerable difference between dynamic AST values and static (traditional) AST values contained within the current shelled corn storage time chart. Conclusions The number of safe allowable storage days is substantially impacted by grain moisture and deviations in daily temperature. Significance and Novelty The study makes an important contribution toward understanding the dynamic storage behavior of corn due to changes in temperature and moisture levels. This research builds on current knowledge, but it presents a more refined estimation of theoretical shelled corn allowable storage time.
Comments
This is the published version of the following article: Adams, Bailey J., and Kurt A. Rosentrater. "Simulating the dynamic influence of temperature variation on allowable storage time of shelled corn." Cereal Chemistry 98, no. 3 (2021): 583-593. DOI: 10.1002/cche.10400. Copyright 2021 The Authors. Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0). Posted with permission.
Description
Keywords
Citation
DOI
Subject Categories
Copyright
Collections