Millet storage technology

(1) The storage characteristics of millet. Millet lost its protective layer, its grains were small, its grain porosity was small, its impurities were numerous, and its internal and external gases were not easily exchanged. Millet generally contains more oysters, and oysters contain more fat, which can be easily degraded and tasteless under high temperature conditions. When the temperature and moisture are high, mildew may occur. At the beginning of the fever, the grain surface is moist, and after 4 to 5 days, the color of the rice becomes significantly lighter, loses luster, and causes dislocation. The rice grains in the rice heap begin to agglomerate, and individual rice grains start to mold, and the grain temperature rises faster. After a further 3 to 5 days, the mildew develops into mildew, turns brown, and has a strong musty smell. (2) The storage method of millet. Millet is often stored under low temperature and can also be stored in a cool, dry, well-ventilated place. Its safe storage should be controlled below 12%. If moisture is too high before storage, do not expose to sunlight and dry it inside the library. When warehousing it should be blown through the sieve to remove the noisies. After intensified inspections after entering the warehouse and found that moisture absorption and dislocation, fever, it is timely to sifted through the air, in addition to simmering temperature, in order to prevent mildew. Millet is susceptible to moth larvae and other hazards, found after the upper part of the worm can be treated separately. When storing in small quantities at home, a bag of new pepper pests can be placed in the container.

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