The document discusses methods for minimizing grain spoilage during storage. It identifies the main causes of spoilage as high moisture levels, temperature fluctuations, and damage from microbes, pests and rodents. Effective storage requires controlling the temperature, moisture content, and sanitation levels and preventing infestation through aeration, fumigation, insecticides and other pest control measures. Maintaining grain moisture below 13% and temperature below safe levels can significantly reduce spoilage during storage.

1. Topic:
"GRAIN SPOILAGE
MINIMIZATION AT STORAGE"

2. JASHORE UNIVERSITY OF SCIENCE AND TECHNOLOGY,
BANGLADESH
WRITTEN: Emam Hossen
Edited & published: Md. Humayun kobir
Department : Agro product processing technology

3. Overview
1.Introduction.
2.Causes of spoilage.
3.The requirements for good storage.
4.Minimizing the grain spoilage by controlling
(temperature,moisture,sanitation,aeration,microbes,
pests)
5.Conclusion

4. Causes of spoilage
• The major factors involved in the spoilage of grains by
moulds are moisture levels, physical damage, and
temperature.
• High‐moisture cereal grains, refrigerated dough, breads,
and pastries are susceptible to microbial spoilage.
• Bacteria can also cause spoilage of cereals, but yeasts
cause few spoilage problems.
• The main genera of moulds causing spoilage during
storage of cereal grains are aspergillus and penicillium.

5. The requirements for good storage
• Temperature.
• Weather.
• Moisture content.
• Microorganism control.
• Light, air content.
• Sanitation.
• Aeration.
• Monitoring.
• Rodents, birds, insects control.

6. Temperature

7. Moisture
Moisture content favours the growth of bacteria, fungi and
insects that cause spoilage of stored grains.
So, safe storage are:
• Moisture contents of grains below 13% arrest the growth
of most of the microorganisms and mites.
• Moisture contents below 10% limit development of most
of the stored grain insect & pests.
• The limit of moisture for safe storage of cereal grains, in
regard to insect, pest and microorganism infestation, is
about 13% -14%, which is equilibrated with the
atmospheric relative humidity of around 70% –75%.If a
cereal grain is to be stored for a long time,its moisture
should be below 12%.

8. Fumigation
• Fumigation is an insect - controlling method of exposing
stored grains to a lethal concentration of highly toxic gas
long enough to kill the insects.
• In the gaseous phase, fumigants can penetrate through
stored grains anywhere in bags on stacks or in bulk and
mill the hiding insects. These do not have any residual
effect.
Rodent control
• Sanitation and hygiene (waste should be removed)
• Rat - proof construction should be constructed
• The metal bins can be tight enough to prevent entry of
rodents. Silos made of either steel or concrete are
sufficiently rat proof.

9. Insecticides
• Insecticides for grain storage, pests are also divided into
preventive and curative insecticides.
• For control of additional re - infestation from outside
sources after fumigation, a contact insecticide (grain
protectant) must be applied immediately after the
fumigation on the surface of the stored grains.
Birds control
• Preventive measures are very important in reducing losses
by birds. Making the premises inaccessible to birds by
netting.
• All ventilators and windows need wire netting to prevent
the birds from invading, nesting, or roosting.
• Scaring devices based on vision, noise, or recorded alarm
calls will become ineffective after some period.

10. • Be sure that the storage structure as well as any grain
handling equipment (conveyors, wagons,elevators) are
free of leftover grain.
• Even small amounts of mouldy or insect-infested grain
left in equipment can contaminate a bin of new grain.
• Repairs such as sealing cracks and holes can be
completed carefully.
• Old grain being moved to different storage should be
screened and, if infested, treated by fumigating.
• Always keep areas clean outside around the bin,
beneath perforated floors and inside ducts in addition to
cleaning the bin.

11. Aeration

12. Conclusion
• Safe storage temperature and moisture content is
required.
• Preventive measures should be practiced during storage.
• Proper detection and monitoring of spoilage, safe
fumigants, uniform fumigation is necessary for
minimization of grain spoilage.

13. THANK YOU