Possible Causes For increase grain storage temperature

Cereal grains get the energy they need in order to maintain their viability through respiration.
Respiration is defined as the mechanism of obtaining energy by lysing the oxygen in its structure
with the help of the grain’s enzymes. As it is seen in the reaction below while carbohydrate
content of the grain is consumed via respiration; carbon dioxide, water vapor and heat energy
are formed during this process.

Water vapor formed during the respiration activity causes the relative humidity inside the
storage to increase; relative humidity inside the storage causes the grain water content to
increase by affecting the balance between the grain and humidity that is hygroscopic.

Increased grain water content accelerates the respiration activity of the grain. If an intervention
from the outside is not made, this situation continues cyclically in an extension that can be
dangerous for the storage (Elgün and Ertugay, 2000; Posner and Hibbs, 2005).

Besides; the condensation of the increased relative humidity of the storage on cold surfaces in
droplets causes the formation of a quite appropriate environment for microorganism activities
and especially switching of the mold spores to the vegetative form.

There is an important relation between the grain water content and respiration speed. After
passing the critical water content level that is 14 %, the respiration speed of the grains accelerates
fast. Carbon dioxide, water vapor and heat generation increase together with the respiration
speed.

As the water content of the grain increases, mold respiration increases together with the
respiration speed of the grain.

As the grain and mold respiration increases after the grain water content and storage relative
humidity exceed critical levels, the grain starts to spoil. The releases heat and water encourages
grain and mold respiration.