Self-Heat of Freshly Harvested Grain

dc.contributor.author	Mirzaikromov Mirzababur Alisher ogli
dc.date.accessioned	2025-12-29T18:27:58Z
dc.date.issued	2023-11-30
dc.description.abstract	A powerful form of self-heating. The temperature rises to 50oC and above. The fluidity of the grain mass decreases. A strong blurring of the grain occurs. Some grains become moldy and start to rot. The grain has a strong rotten or unpleasant smell. Spontaneous heating of grain with low moisture during long storage. In practice, self-heating was observed as a result of long-term storage of grain mass with a moisture content lower than the critical moisture content.
dc.format	application/pdf
dc.identifier.uri	https://webofjournals.com/index.php/8/article/view/420
dc.identifier.uri	https://asianeducationindex.com/handle/123456789/25586
dc.language.iso	eng
dc.publisher	Web of Journals Publishing
dc.relation	https://webofjournals.com/index.php/8/article/view/420/400
dc.rights	https://creativecommons.org/licenses/by-nc-nd/4.0
dc.source	Web of Agriculture: Journal of Agriculture and Biological Sciences; Vol. 1 No. 8 (2023): WOA; 69-74
dc.source	2938-3781
dc.subject	Grain, Barn, Grass, Temperature, Dry, Grain, Moisture, Heat, Oats, Condensation, Grain Beetle.
dc.title	Self-Heat of Freshly Harvested Grain
dc.type	info:eu-repo/semantics/article
dc.type	info:eu-repo/semantics/publishedVersion
dc.type	Peer-reviewed Article

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