Post-harvest Losses of Grain

Transcription

1 Post-harvest Losses of Grain

2 Definitions Loss is a measurable decrease of the foodstuff which may be quantitative or qualitative. Damage generally refers to the superficial evidence of deterioration, e.g. broken grains (which may later result in loss). Loss precludes utilisation, damage inhibits utilisation.

3 TYPES OF LOSS. - Quantitative loss. -Qualitative loss.

4 Farm production Quantity -Paddy output/area -Cultivation practice -Irrigation -Weather -etc. Quality -Impurity -Moisture content -Milling yield -Cultivation practice -Harvesting -Drying -Storage GAP

5 Weight loss Weight loss results from the feeding of insects, rodents and birds or from spillage, due to improper handling or by the activities of pests. Moisture changes may lead to an increase in weight and in some cases production of water by and insect infestation may partly offset the weight loss. In many instances weight loss may go undetected as the trader sells by volume.

6 Loss in quality Appearance, shape, size, Contaminants include soluble excretions of pests, oils, pesticides, pathogenic organisms spread by rodents, and toxins arising from fungal infections. Chemical changes: rancidity in the oil. the free fatty acid level leading to

7 Nutritional loss Rodents and moth larvae: attack the germ of the grain thus removing the protein and vitamin content, the carbohydrate content. Many pests may eat the bran of cereals reducing vitamins such as thiamin. Moisture and fungal infection also lead to changes in vitamin content.

8 Loss of seed viability Loss in seed germination. Insects that selectively attack the germ will cause a greater loss in germination than others.

9 Commercial losses a) Monetary loss:weight loss is an economic loss b) Loss of goodwill c) Loss due to legal action

10 Sources of losses 1.Mechanical Damage 2.Heat 3.Moisture 4.Insect Pests 5.Microorganisms 6.Rodents 7.Birds

11 Post-harvest losses of grains may occur in the following areas: during harvesting during transportation during drying during threshing during processing during storage

12 The post-harvest pipeline for maize.

13 Level of loss during post-harvest system Field drying and harvesting Transport On-farm drying Threshing/shelling and cleaning Milling Storage Marketing

14 Rice Post harvest Management Case study: Thai rice By Prof. Athapol Noomhorm Asian Institute of Technology

15 F Rice is harvested from field in form of paddy. 1.Husk 2.Pericarp 3.Seed coat 4.Aleurone layer 5.Endosperm 6.Scutellum 7.Germ Main Component: F Husk F Bran F Kernel F Mainly starch F Amylose F Amylopectin (Mixture of 2 starches determine cooking texture of rice.)

16 3Main Varieties FIndica (long grain) :warm climate belt, Indochina, Thailand, India, Pakistan, Brazil FJaponica (round grain) :cold climate, Korea, Japan, Northern China, and California FJavanica (Medium grain) :only grown in Indonesia

17 F Rice is largely produced and consumed in Asia. F In 2000, World paddy production was over 590 million metric tons (MMT), or about 350 MMT milled rice basis. F Only 23 MMT (6-7%) --> Trade Internationally F Asia shared over 90%. Paddy is usually kept by farmer for household consumption or for next season seed or emergency saving, what is left is sold to local market for extra cash.

18 F Top 3 rice producers are China, India and Indonesia (combined to over 60%). F Top 3 rice exporters are Thailand, Vietnam and USA (combined to over 50%). F Top importers vary every year among Iran, China, Indonesia, Japan, Brazil and Malaysia (each about 1 MMT).

19 Thailand produced about million tons (MT) paddy, which converted to about than 13 MT milled rice. Of this 13 MT milled rice, 60% --> local consumption or processing 40% --> exported in term of unprocessed rice. Thailand still prohibit exportation of paddy.

20 ł about 9.2 M Ha ł 6 plains :upper northern, lower northern, central, upper northeastern, lower northeastern, southern ł Different soil condition and climate: -each plain grow different rice variety with different quality.

21 Upper northern plain: used to grow high quality glutinous rice. fang "Snake Lower northern plain: second largest production plain Currently Thai Fragrant rice is grown here. mainly grows main crop with some parts capable to grow second or third crop. purely produces white rice and fragrant rice. Central plain: largest production can produce up to 3 crops per year mainly for export

22 Upper northeastern and lower northeastern plain: produce same rice. famous for Fragrant rice and glutinous rice. due to poor weather and soil condition, it produce far less rice than the other plains. Southern plain: smallest rice growing area only for regional consumption

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24 i Majority of Thai rice is grown during main crop, which starts planting between July-September, depending on climate, area, and variety. i Traditional varieties yield about tang/rai (1 tang is 10 kg, 1rai is 1,600 m 2.,calculated =2.2 MT/Ha). i Recently, with modern allegation and better variety, some areas can attend tang/rai ( MT/Ha). i This is still far less than Chinese or American standard but Thai people is happy with our result.

25 i High quality Thai rice is longer in grain and whiter in milling > Jasmine Rice and Chainat i total estimated paddy production is MT -- >about 80% is grown during main crop, the rest is grown in second or third crop. i Over 90% of rice field is flooded field. Small percentage is hilly field which will not be discussed here. i Total growing time, from seeding to harvesting is days depending on field and variety.

26 Land preparation Seed preparation Plowing Casting Resting Draining Harvest

27 Harvesting practices, especially referred to by hand, machine and when long field exposure of the crop may result in heavy infestation by insects pests and damage by rodents,. The magnitude of losses in traditional methods of field drying and harvesting varies greatly from country to country. It could be as less as 5 percent for relatively drier areas, to 50 percent

28 Harvesting by human

29 Manual threshing

30 Threshers

31 Harvesting by machine

32 J Harvest at Moisture content % ---> Highest Head Yield J Combine Harvester about 3,000 J Road condition and Transportation Problem

33 Relationship between paddy moisture content at harvest and % head yield

34 Transport Losses due to transport of the crop to, within, and offfarm depend on: Type of transport facility used Efficiency of transport facility Quantity of crop transported Ground conditions and surface of the terrain, etc. Transport losses are generally small, ranking 1 to 2 percent.

35 The complexity of the rice supply chain Adulteration Risk to damage High logistics cost

36 Development of transportation model of rice supply chain system Middleman Farm (Paddy production) Pick up truck 4 wheels truck 6 wheels truck 10 wheels truck 6 wheels truck 10 wheels truck Trailer truck Rice mill

37 Transportation model Table 4.20: The data of transportation for calculation Max. Transportation cost (baht/trip) Vehicle Engine Volume Load a+b*w+(c+d)*2d+[(e*d*w+f*2d)*f] Mode (cc.) (m 3 ) (ton) a b c d e f Pick up 2, wheel truck 6 wheel truck 10 wheel truck 4, , , Trailer >8, Transportation cost (baht) = [a+b*w+(c+d)*2d+ ((e*d*w+f*2d)*f)]*n Whereas; a = Weighing charge (baht/trip) b = Unloading charge (baht/ton) c = Maintenance +Depreciation (baht/km.) d = Driver cost (baht/km.) e = Fuel consumption (liter/km./ton) f = Fuel consumption (lit/km.) W = Weight (ton) D = Distance (km.) F = Fuel Price (baht/lit) n = Trip

38 Newly harvested paddy (21-24%mc) --> reduce moisture < 14% to prevent damage during storage and processing

39 Water Heat Moist Paddy (20-24 %) Low moisture paddy (<14 %) Factors in Drying Hot Air Temperature Grain Temperature Evaporation rate at surface

40 On-farm drying Traditional drying methods can cause: The crop is exposed to proliferation of fungi, moulds and bacteria and soil reducing its quality. The crop is also exposed to attacks of domestic animals and birds causing qualitative and quantitative losses. Estimation of losses in traditional drying and storing in a raised barn for up to 4-5 months has been between 7 to 14 percent. Improved drying technique, as the crib, can reduce losses losses mainly due to fungi and insects in approximately 2 percent. Average on-farm drying losses are 3-6 percent.

41 Sun Drying Low cost Slightly effect on head yield Cannot operate in raining season - -> use dryer

42 Sun Drying

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44 Mechanical Dryer Use hot Air ----> remove water form paddy Should clean paddy before drying Tempering ---> > reduce energy consumption and %breakage

45 Moist Grain Cleaner Foreign Matter Recirculated Dryer Chamber Control unit of Flowing Bucket conveyor Dried Grain

46 Recirculating batch dryer Rice Dyers Continuous-flow dryer Batch-in-bin dryer

47 Column Dryer

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49 Good storage practices prevent rice quality loss by: keeping rice below a moisture which corresponds to a 65% equilibrium relative humidity, keeping rice temperature within 10 o F of the average monthly air temperature and below 60 o F as long as possible during the year, designing and operating aeration system to maintain uniform rice moisture and temperature, storing only well cleaned rice.

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53 Milling Processing

54 Milling The milling operation produces: husk, milled rice, germ, bran and broken, coming out as mixed products, depending on the rice mill used. The ideal moisture content for milling is 14 percent, as wet soft grain results in a powdery product, while very dry brittle grains result in broken and powdery material. Causes of losses during milling include: incorrect adjustment of milling equipment spillage in traditional hand-pounding and under- or over-dried paddy

55 Complete Rice Mill

56 ~The largest Thai industry in term of number of factory is rice milling. There are over 20,000 rice mills of various sizes. ~Smaller ones mills MT paddy per days. ~Larger ones are MT paddy per day with the largest one of few thousand MT paddy per day. ~White rice, glutinous rice and fragrant rice are milled similarly.

57 7%Loss 3%Impurities 20%Husk 10%Bran and tips 3% 7% 9% Broken 48%Head Rice

58 Cleaner Foreign matter separator De-stoner

59 Husker

60 Paddy Brown Rice

61 Whitener

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64 Storage Storage losses depend upon the following: Physical factors, e.g. damage during harvesting, transportation and shelling. This make maize susceptible to attacks by insect pests, mites and moulds Temperature and humidity may encourage mould formation and create conditions for insect population growth. The losses could be: minimal in cool dry areas, marked in hot dry areas, high in cool damp conditions and very high in hot damp climates. Type of storage structures or containers used Duration of storage The storage management effected prior to and during storage.

65 Bulk Storage

66 Bag Storage

67 Marketing Before marketing and consumption, grain is subjected to a whole range of loss-agents discussed above as a result of which the following attributes get affected: Reduction in Quantity and quality of the crop Reduction in nutritive and germinative attributes Reduction in commercial and economic value

68 The traceability system of rice supply chain Seed Company Producer Elevator Rice Mill Certified seed Tag data GAP Grain test Certificate of Analysis Seed Lot Producer Grain Elevator Grain Lot Milled Rice Lot - Seed Company ID - Variety - Genetic Traits - Producer ID - GAP Data - Elevator ID - Grain Mix Record - Storage Data - Mill ID - Receiving Record - Processing Data Seed Lot Producer Grain Elevator Grain Lot Seed Lot Producer Grain Lot Seed Lot Traceability in rice supply chain

69 RFID application in traceability system RFID Part Transponder (Tag) Data Reader Database Part Identification Data Database Verify data from reader Data Show user data Specific Data Connect with database Software Part Data from database Diagram of connection of RFID, software and database part

70 Writing the data onto RFID tag Rice variety Receiving month Receiving date Group of quality Rice type Sizing

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72 From surveying, most of rice mill will evaluate quality of paddy in physical properties. Quality Check List: Percentage of Impurity Appearance and Yield of Brown Rice Moisture Content Milling Yield (% Total and Head Yield)

73 F Quality Equipment Checking Percentage of of Impurity F Paddy Cleaner F Sampling g of of paddy and and put put in in cleaner, Weigh the the cleaned paddy and and calculate %Impurity

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75 F Quality Euipment Checking Appearance and and yield of of brown rice rice F Rubber Roll Roll Husker F Sampling g of of paddy, remove husk by by husker, weigh and and check appearance of of brown rice rice

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77 F Quality Euipment Checking Moisture Content F Moisture Meter (Resistance or or Capacitance type) F Sampling paddy and measure moisture content using moisture meter

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79 Quality Euipment Checking F Milling F Yield F Whitener F (Abrasive or or Friction type) F F Sampling paddy g and and put put in in whitener, mill mill paddy sec sec and and separate broken for for whole kernel by by grader, weigh and and calculate milling yield

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81 Total Total Yield Yield (%) (%) /-1.26b /-1.26b /-1.05b /-1.05b /-1.84a /-1.84a /-3.11a /-3.11a 2nd 2nd Crop Crop Main Main Crop Crop KDML105 KDML105 Sticky Sticky Rice Rice

82 Head Head Yield Yield (%) (%) /-3.28b /-3.28b /-3.30b /-3.30b /-4.98a /-4.05b /-4.98a /-4.05b 2nd 2nd Crop Crop Main Main Crop Crop KDML105 KDML105 Sticky Sticky Rice Rice

83 Total Total Yield Yield (%) (%) /-1.28b /-1.28b /-0.91b /-0.91b /-1.67a /-1.67a /-3.30a /-3.30a 2nd 2nd Crop Crop Main Main Crop Crop KDML105 KDML105 Sticky Sticky Rice Rice

84 Head Head Yield Yield (%) (%) /-3.45b /-3.45b /-2.52b /-2.52b /-3.12b /-3.12b /-3.31a /-3.31a 2nd 2nd Crop Crop Main Main Crop Crop KDML105 KDML105 Sticky Sticky Rice Rice

85 Rice production and quality are affected by: Varieties Climatic and seasonal difference Management practices in field and off field Processing method ie. drying, storage and milling

86 The infrastructure of all involved agencies should be linked to come up with the efficiency of the the rice production system in three sections; Marketing Production Processing to meet the objectives of the higher yield with better quality.

87 The existing technology on both harvesting and postharvest should be improved for better performance. The quality of paddy, milled rice and by products should be clean and safe.

88 The added value of rice products should be developed. Plane and policies of rice production, marketing and processing should be established.

89 For the successful of handling for rice production, it is not drying operation, the different areas of research studied should be cooperated and investigated as the following area: Paddy Harvest and Post-harvest process Paddy procurement Paddy Drying Paddy storage at rice mills Milling Technology Parboiling Grading Standard Rice Processing Machinery Products and by-product utilization Information System

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98 Interpretation of broken in milled rice

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100 Specifications 14% Moisture Content (MC) 95% purity Not more than 7% damaged and yellow kernels Rice varieties Free from infestation

101 Laboratory Test method for Milled rice

102 The laboratory grading based on the following factors for quality assessment: Moisture Content Impurities and Foreign matter Damaged and Yellow Kernels Immature and chalky Grains Red Rice Varietals Purity

103 TEST METHODS 1. Preparation of working sample: 1.1 Pass the representative sample at least three times through a laboratory mixer or divider to ensure homogenous mixing. 1.2 Prepare the following working samples for three trials for each test For Paddy Grading gms. - for moisture content determination gms. - for purity determination gms.-for immature, chalky, discolored, damaged and red kernels gms.- for potential milling recovery

104 The laboratory grading based on the following factors for quality assessment: Moisture Content Impurities and Foreign matter Damaged and Yellow Kernels Immature and chalky Grains Red Rice Varietals Purity

105 For Milled Rice Grading gms. - For moisture content determination gms. - for headrice, brokers and brewers gms. - for discolored, damaged, red, red streaked, chalky, immature and foreign matter

106 Moisture Content Determination: Determine the moisture content from the 150 gram sample using a properly calibrated moisture tester appropriate for the grain being tested, or use standard air-oven method or any other method which gives equivalent results. (The weight of the working sample may vary depending upon the requirement of the moisture tester.)

107 PADDY GRADING Purity Determination Using the 100-gram paddy working sample, separate the weed seeds using a sieve. Pass the remaining paddy twice through a laboratory aspirator to separate other impurities such as chaffs, hulls, stones, stalks,weed seeds, etc. Gather and weigh all the impurities except the weed seeds. Sorting out of weed seeds and other impurities can also be carried out manually by handpicking.

108 Calculate the following % using the following formula:

109 Determination of Potential Milling Recovery Aspirate more than 250 gram working sample and weigh 250 grams (capacity of laboratory mill) of the pure paddy. Dehull the pure paddy and mill the resulting brown rice to well milled rice using a laboratory testing mill Weigh the resulting milled rice and calculate the percentage milling recovery Milling recovery = Wt. of milled rice x 100 Wt. of paddy

110 Rice Milling Test Machines TESTING HUSKER The Satake Testing Husker is designed to provide rapid, accurate results in determining husking yields. It is manufactured to meet the requirements of laboratories, research and educational institutions.

111 TEST MILL The Satake Testing Mill is a compact and handy machine that can be used to determine the approximate total white rice recovery in the whitening process. The machine is widely used throughout the world, especially in laboratories, research stations and educational institutions.

112 THICKNESS GRADER The Satake Testing Thickness Grader is designed for use at a laboratory and rice mills for grading grains according to their thickness. It can be used for paddy, brown rice and milled rice by simply changing the hexagonal cylinder.

113 RICE GRADER The Satake Testing Rice Grader provides easy operation and precision grading. Accurate results are provided in the shortest possible time. The machine also features rapid indented cylinder replacement.

114 Rice Milling Meter Satake Corporation has developed a new milling meter that simultaneously measures the degree of milling, comparative whiteness and degree of transparency of milled rice samples. This advanced measuring system uses both reflected and absorbed light, producing far greater accuracy than can be obtained with conventional whiteness meters, which measure only reflected light.

115 Testing Dryer The machine is designed for drying samples of grain. Up to 48 separate samples of grain can simultaneously dried by means of hot air (a smaller 24 sample machine is also available).

116 Handy Moisture Meter This newly designed automatic temperature calibration device eliminates troublesome correction work for both ambient and grain temperature. The display shows the average value of the measure. The machine can measure the moisture content of paddy, brown rice, polished rice, barley, wheat and naked barley. The measuring range is 10%-40% (depending on product).

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