PROCESSING AND DISINFECTION OF BARLEY FEED GRAIN

Abstract

Seeds are biological entities known to release water through respiration. Within a silo, this moisture is distributed upward due to convective air currents. This phenomenon occurs as a result of the temperature differential between the warmer seeds at the silo's center and the cooler walls. If grain is stored at a humidity level below 12% and protected from insect infestation, increases in humidity in the upper layers of the seeds will likely remain minimal. Conversely, should the grain be stored with humidity exceeding 12%, sufficient moisture can develop on the upper layer, fostering mold growth. Such conditions lead to microbial proliferation, rendering the grain unsuitable for livestock, poultry feed, and other by-products. Consequently, the eradication of harmful microflora during grain processing and storage represents a critical concern for farmers. Deficiencies in the final product may arise from the utilization of low-quality grain, deviations from production protocols, and non-adherence to established storage conditions and requirements.