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GrainPro®
GrainSafe™
Bag-1.0 Instruction Manual
MA4010RLR1009-6
b.
Succeeding monitoring should be done
twice a week. Normally, oxygen levels
should drop 1-2% per day to a level less
than 3% (though lower levels have been
observed as well). Oxygen levels go up by
a few percent but must not exceed 7%.
Except for coffee beans and seeds, in this
situation,
the
sealing
is
probably
compromised, and the commodity may
not be adequately protected.
c.
When the oxygen does not drop for 3 to 7
days or increase in carbon dioxide is not
observed, check for pinholes or damage in
the Cocoon sections.
8.6.
DISMANTLING
8.6.1.
The commodity will only be unloaded at
the end of the storage.
9.
PREVENTING CONDENSATION
9.1.
WHY DOES CONDENSATION OCCUR?
9.1.2.
Condensation is caused by temperature changes i.e., hot weather by day and cool at night or
sudden rains in a hot sunny day. When air collides with a cool surface at dew point
temperature the vapor in the air condenses on the surface. Air movement inside the GS Bag-
1.0
TM
follow the natural forces i.e., in convection currents hot air rise and cool air sinks (except
for the phenomenon called inversion). Hence, when warm air inside the GS Bag-1.0
TM
rises
and hits the cool GS Bag-1.0
TM
top cover at dew point temperature, condensation occurs.
9.1.3.
Therefore, avoiding trapped warm air inside the GS Bag-1.0
TM
can prevent condensation at the
top layer. This is the role of the roof cone (shade/cover). It prevents heating of air inside the
GS Bag-1.0
TM
by repelling solar radiation.
9.2.
MOISTURE CONTENT (MC) REQUIREMENT FOR SAFE STORAGE
9.2.1.
Commodities should be dried before storage to at least 12% MC for sorghum, 9-10% millet,
12-14% for paddy, and maize, and 13% for wheat.
9.2.2.
When the commodity is properly dried, there is virtually no
“available
water”
that the
microorganisms can use for growth and development.
9.2.3.
This condition can be maintained by avoiding ambient air (with variable moisture
content) to be in contact with the dried product using the hermetic storage.
technology.
