Anisotropy and porosity as factors of fluctuations in exothermic processes during grain storage

Abstract

Scientific-based assessment and management of the state of stored grain based on reliable information provides a reliable forecast of the direction of interrelated physical, chemical and biochemical processes in order to take timely measures to prevent quantitative and qualitative losses and food safety of grain. Based on the stationary nature of the grain storage process, it is proposed to use a system of differential equations describing the conditions of heat transfer by convective transfer, thermal conductivity, and oxygen diffusion through a layer of anisotropic, porous material to prevent self-heating of the grain. The level of the activation barrier Eа=123 kJ/mol of the grain mass is established as a thermodynamic system, when it reaches a stable internal heat source. To take into account the main factors and forecast possible exothermic processes in the grain mass (on currents, in elevators, during transportation, storage, etc.), it is proposed.