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INFLUENCE OF RELATIVE HUMIDITY AND TEMPERATURE TO THE CHANGES IN GRAIN TEMPERATURE IN STORED WHEAT AND MAIZE
U: PROCEEDINGS OF 4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS. / Ugarčić-Hardi, Žaneta (ur.). Osijek: Faculty of Food Technology, Department of Cereal Processing Technologies, 2008. str. 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. i Šimić, B. (2008). INFLUENCE OF RELATIVE HUMIDITY AND TEMPERATURE TO THE CHANGES IN GRAIN TEMPERATURE IN STORED WHEAT AND MAIZE. U Ž. Ugarčić Hardi, (Ur.), PROCEEDINGS OF 4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS (str. 135-141). Osijek: Faculty of Food Technology, Department of Cereal Processing Technologies. Preuzeto s 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, Ur. Žaneta Ugarčić Hardi, Faculty of Food Technology, Department of Cereal Processing Technologies, 2008, str. 135-141. https://urn.nsk.hr/urn:nbn:hr:151:097536

Rozman, Vlatka, Anita Liška, M. Volenik, Irma Kalinović i B. Šimić. "INFLUENCE OF RELATIVE HUMIDITY AND TEMPERATURE TO THE CHANGES IN GRAIN TEMPERATURE IN STORED WHEAT AND MAIZE." U 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. Citirano 23.06.2024.. 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', u Ugarčić Hardi, Ž. (ur.), PROCEEDINGS OF 4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS, Faculty of Food Technology, Department of Cereal Processing Technologies, Osijek, str. 135-141. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:151:097536 (Datum pristupa: 23.06.2024.)

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. U: Ž. Ugarčić Hardi, ur. 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. Str. 135-141. [pristupljeno 23.06.2024.] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:151:097536

V. Rozman, A. Liška, M. Volenik, I. Kalinović i 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, Ur. Osijek: Faculty of Food Technology, Department of Cereal Processing Technologies, 2008. [Online] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:151:097536 [Citirano: 23.06.2024.]

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Naslov (engleski)INFLUENCE OF RELATIVE HUMIDITY AND TEMPERATURE TO THE CHANGES IN GRAIN TEMPERATURE IN STORED WHEAT AND MAIZE
AutorVlatka Rozman
AutorAnita Liška
AutorM. Volenik
AutorIrma Kalinović
AutorB. Šimić
UrednikŽaneta Ugarčić-Hardi
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Fakultet agrobiotehničkih znanosti Osijek
(Zavod za fitomedicinu)
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Poljoprivreda (agronomija)
Fitomedicina
Sažetak (engleski)
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.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - domaća recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov zbornikaPROCEEDINGS OF 4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS
Brojčani podacistr. 135-141
ISBN978-953-7005-15-3
URN:NBNurn:nbn:hr:151:097536
Datum objave publikacije2008
SkupNaziv: 4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS
Kratica: FLOUR - BREAD
Lokacija: Osijek, Hrvatska
Organizator: Faculty of Food Technology
Datum početka: 2007-10-24
Datum završetka: 2007-10-27
Vrsta izlaganja: Ostalo
Vrsta resursaTekst
IzdavačFaculty of Food Technology, Department of Cereal Processing Technologies
Mjesto izdavanjaOsijek
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Zaštićeno autorskim pravom.
Datum i vrijeme pohrane2024-05-21 08:32:24