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Grain Storage Technology and Quality Control
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Grain Storage Technology and Quality Control

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".

Deadline for manuscript submissions: 30 September 2024 | Viewed by 3757

Special Issue Editors

Dr. Yan Zhao

E-Mail Website
Guest Editor
School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou, China
Interests: theory and technology of grain storage; quality control of stored grain; preservation and storage of agricultural products
Dr. Haoxin Lv

E-Mail Website
Guest Editor Assistant
School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou, China
Interests: theory and technology of grain and cereals during storage; maintenance of grain and cereal quality; grain; cereal and food microbiology

Special Issue Information

Dear Colleagues,

The Special Issue ‘Grain Storage Technology and Quality Control’ covers the following areas:

(1) Research on the basic theory of grain storage technology: Key research focusing on the relationship between grain and ecological factors of grain storage, the characteristics and regulation theory of grain, various storage technologies, application principles, etc.

(2) Application and process research of grain storage technology: Application, process parameters, and technical integration solutions of grain storage-related technologies.

(3) Research and development of new technologies and equipment for grain storage: We aim to highlight studies that, guided by the concept of green ecological grain storage, track the development trends of new technologies and grain storage technologies at home and abroad, and comprehensively apply information technology, biotechnology, physical prevention, control technology, etc., in grain storage technology to develop new grain storage technologies and related equipment.

(4) Study on the variation of grain and oil quality: We aim to underscore research that aims to ensure grain security by studying the main influencing factors and control factors that cause deterioration of grain quality, reveal the relevant occurrence and development laws, propose new indicators and parameters for grain and oil quality control, and develop corresponding detection and control technologies.

Dr. Yan Zhao
Guest Editor

Dr. Haoxin Lv
Guest Editor Assistant

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • grain storage
  • green grain storage technology
  • grain quality
  • basic theory of grain characteristics
  • application process parameters
  • equipment development
  • quality inspection technology

Published Papers (3 papers)

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Editorial

Jump to: Research

4 pages, 184 KiB  
Editorial
Grain Storage: Theory, Technology and Equipment
by Yan Zhao, Haoxin Lv and Yanfei Li
Foods 2023, 12(20), 3792; https://doi.org/10.3390/foods12203792 - 16 Oct 2023
Cited by 1 | Viewed by 1724
Abstract
Grain is the basic material that guarantees human survival, and its security is inextricably linked to the sustainable development and future destiny of humanity [...] Full article
(This article belongs to the Special Issue Grain Storage Technology and Quality Control)

Research

Jump to: Editorial

20 pages, 2240 KiB  
Article
Enhancing Paddy Rice Preservation in Small-Scale Barns: Comparative Analysis of Hot Air-Drying Techniques and Ventilation Impact on Quality and Energy Efficiency
by Wasan Duangkhamchan, Khanhatai Huangsaeng, Naoshi Kondo and Donludee Jaisut
Foods 2024, 13(5), 672; https://doi.org/10.3390/foods13050672 - 23 Feb 2024
Viewed by 635
Abstract
This investigation explores the effectiveness of hot air-drying and ambient ventilation techniques in enhancing the storage quality of Khao Dok Mali 105 paddy rice within small-scale barns in Northeast Thailand. Through comprehensive analysis of moisture and temperature dynamics, the research revealed that an [...] Read more.
This investigation explores the effectiveness of hot air-drying and ambient ventilation techniques in enhancing the storage quality of Khao Dok Mali 105 paddy rice within small-scale barns in Northeast Thailand. Through comprehensive analysis of moisture and temperature dynamics, the research revealed that an optimized main air pipe system significantly reduces moisture content from 25% db to a desirable 16% db, outperforming alternative systems. Spatial assessments within the barn highlighted the importance of placement, showing that front sections achieved lower moisture levels. This underscores the need for uniform moisture distribution and temperature management to prevent quality degradation. Notably, after 84 h of drying, variations in moisture content across different barn locations emphasized the critical role of environmental control. These insights pave the way for advancing grain storage practices, focusing on strategic ventilation and environmental monitoring to ensure rice quality over time. This study not only challenges traditional methods but also offers significant practical implications for optimizing small-scale rice storage, providing a pathway towards sustainable post-harvest processing in resource-constrained environments. Full article
(This article belongs to the Special Issue Grain Storage Technology and Quality Control)
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16 pages, 5133 KiB  
Article
Untargeted Lipidomics Reveal Quality Changes in High-Moisture Japonica Brown Rice at Different Storage Temperatures
by Lingyu Qu, Yan Zhao, Xiangdong Xu, Yanfei Li and Haoxin Lv
Foods 2023, 12(23), 4218; https://doi.org/10.3390/foods12234218 - 22 Nov 2023
Cited by 1 | Viewed by 854
Abstract
Low temperatures are an effective way of delaying grain rancidity and deterioration. However, little is known about the difference in quality changes in high-moisture japonica brown rice at different storage temperatures. In this study, the storage quality changes in japonica brown rice with [...] Read more.
Low temperatures are an effective way of delaying grain rancidity and deterioration. However, little is known about the difference in quality changes in high-moisture japonica brown rice at different storage temperatures. In this study, the storage quality changes in japonica brown rice with a 15.50% moisture content stored at 15 °C, 20 °C, and 25 °C were investigated. In addition, an untargeted lipidomics analysis coupled with gas chromatography and mass spectrometry (GC-MS) was applied to analyze the volatile compounds and metabolite changes in the high-moisture japonica brown rice. The results showed that storage at 15 °C could well maintain the color and aroma stability of the brown rice and delay the increase in fatty acid value (FAV). The lipidomics results showed that storage at 15 °C delayed glycerolipid and sphingolipid metabolism and reduced glycerophospholipid catabolism in the brown rice. The low-temperature environment regulated these three metabolic pathways to maintain higher contents of triglycerides (TG), phosphatidylserine (PS), abd phosphatidylethanolamine (PE), and lower contents of diglycerides (DG), OAcyl-(gamma-hydroxy) FA (OAHFA), ceramides (Cer), and glycosylceramides (Hex1Cer) in the high-moisture japonica brown rice, which maintained the storage stability of the brown rice. Our results proposed the cryoprotection mechanism of postharvest brown rice from the perspective of volatile compounds and metabolite changes, providing a foothold for the further exploration of low-temperature storage as a safe and efficient cryoprotectant in the grain storage field. Full article
(This article belongs to the Special Issue Grain Storage Technology and Quality Control)
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