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Scientific paper - Original scientific paper
INFLUENCE OF RELATIVE HUMIDITY AND TEMPERATURE TO THE CHANGES IN GRAIN TEMPERATURE IN STORED WHEAT AND MAIZE
In: PROCEEDINGS OF 4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS. / Ugarčić-Hardi, Žaneta (Ed.). Osijek: Faculty of Food Technology, Department of Cereal Processing Technologies, 2008. pp. 135-141. urn:nbn:hr:151:097536
Rozman, Vlatka; Liška, Anita; Volenik, M.; Kalinović, Irma; Šimić, B.

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Rozman, V., Liška, A., Volenik, M., Kalinović, I. & Šimić, B. (2008). INFLUENCE OF RELATIVE HUMIDITY AND TEMPERATURE TO THE CHANGES IN GRAIN TEMPERATURE IN STORED WHEAT AND MAIZE. In Ž. Ugarčić Hardi, (Ed.), PROCEEDINGS OF 4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS (pp. 135-141). Osijek: Faculty of Food Technology, Department of Cereal Processing Technologies. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:097536

Rozman, Vlatka, et al. "INFLUENCE OF RELATIVE HUMIDITY AND TEMPERATURE TO THE CHANGES IN GRAIN TEMPERATURE IN STORED WHEAT AND MAIZE." PROCEEDINGS OF 4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS, edited by Žaneta Ugarčić Hardi, Faculty of Food Technology, Department of Cereal Processing Technologies, 2008, pp. 135-141. https://urn.nsk.hr/urn:nbn:hr:151:097536

Rozman, Vlatka, Anita Liška, M. Volenik, Irma Kalinović and B. Šimić. "INFLUENCE OF RELATIVE HUMIDITY AND TEMPERATURE TO THE CHANGES IN GRAIN TEMPERATURE IN STORED WHEAT AND MAIZE." In PROCEEDINGS OF 4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS, 135-141. Osijek: Faculty of Food Technology, Department of Cereal Processing Technologies, 2008. Accessed 2024 November 19. https://urn.nsk.hr/urn:nbn:hr:151:097536

Rozman, V., et al. (2008) 'INFLUENCE OF RELATIVE HUMIDITY AND TEMPERATURE TO THE CHANGES IN GRAIN TEMPERATURE IN STORED WHEAT AND MAIZE', in Ugarčić Hardi, Ž. (ed.), PROCEEDINGS OF 4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS, Faculty of Food Technology, Department of Cereal Processing Technologies, Osijek, pp. 135-141. Available at: https://urn.nsk.hr/urn:nbn:hr:151:097536 (Accessed 19 November 2024)

Rozman V, Liška A, Volenik M, Kalinović I, Šimić B. INFLUENCE OF RELATIVE HUMIDITY AND TEMPERATURE TO THE CHANGES IN GRAIN TEMPERATURE IN STORED WHEAT AND MAIZE. In: Ž. Ugarčić Hardi, ed. PROCEEDINGS OF 4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS. Osijek: Faculty of Food Technology, Department of Cereal Processing Technologies; 2008. Pp. 135-141. [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:151:097536

V. Rozman, A. Liška, M. Volenik, I. Kalinović and B. Šimić, "INFLUENCE OF RELATIVE HUMIDITY AND TEMPERATURE TO THE CHANGES IN GRAIN TEMPERATURE IN STORED WHEAT AND MAIZE", PROCEEDINGS OF 4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS, Ž. Ugarčić Hardi, Ed. Osijek: Faculty of Food Technology, Department of Cereal Processing Technologies, 2008. [Online] Available at: https://urn.nsk.hr/urn:nbn:hr:151:097536 [Accessed: 19 November 2024]

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Metadata
Title (english)INFLUENCE OF RELATIVE HUMIDITY AND TEMPERATURE TO THE CHANGES IN GRAIN TEMPERATURE IN STORED WHEAT AND MAIZE
AuthorVlatka Rozman
AuthorAnita Liška
AuthorM. Volenik
AuthorIrma Kalinović
AuthorB. Šimić
EditorŽaneta Ugarčić-Hardi
Author's institutionJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(Department of Phytomedicine)
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Phytomedicine
Abstract (english)
Storage temperature and relative humidity (r.h.), as the most important variable factors, influence seed changes which lead to its quality deterioration. Quantitative relation between storage factors and seed viability deterioration were investigated in various papers. Our investigations proved that wheat and maize grain temperature changed depending on temperature and r.h. in storage facilities during the first 34 days of storing. At the temperature of 0°C and r.h. of 55%, 73%, 80% and 98% wheat grain temperature decreased, as following, 8.12°C, 8.05°C, 9.38°C and 7.58°C but at the temperature of 20°C and r.h. of 55%, 73%, 80% and 98% wheat grain temperature increased, as following, 11.08°C, 11.08°C, 10.05°C and 11.30°C, after 34 days storage period. At the temperature of 0 °C and relative humidity of 55%, 73%, 80% and 98% maize grain temperature decreased, as following, 8.5 °C, 8.05°C, 7.58°C and 7.1°C but at the temperature of 20°C and r.h. of 55%, 73%, 80% and 98% maize grain temperature increased, as following, 9.25°C, 9.5°C, 9.45°C and 10.23°C, after 34 days storage period. Concerning significant differences in grain temperature alteration at both species, we assume that it reflect on grain viability of investigated species.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - domestic
Publication versionPublished version
Publication titlePROCEEDINGS OF 4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS
Numberingpp. 135-141
ISBN978-953-7005-15-3
URN:NBNurn:nbn:hr:151:097536
Publication2008
ConferenceTitle: 4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS
Acronym: FLOUR - BREAD
Location: Osijek, Croatia
Organizer: Faculty of Food Technology
Start date: 2007-10-24
End date: 2007-10-27
Assembly type: Other
Type of resourceText
PublisherFaculty of Food Technology, Department of Cereal Processing Technologies
Publishing placeOsijek
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2024-05-21 08:32:24