An experimental study was made upon the effects of the microbial growth on the temperature rising of stored maize. Maize was prepared in different levels of moisture content, and stored in adiabatically closed containers.
The temperature rising of maize was expressed by an aerobic saccharoid reaction formula. In this formula, the coefficient of reaction, k
2, expressed the characteristics of the temperature rising. The results obtained are as follows:
When sterilized maize was used or the microbial growth was restrained in each experiment, the temperature rising in storage was caused by the respiratory heat of the maize. The relationship between k
2 and the moisture content of maize was expressed by a linear function.
When the ratio of the microorganism colony propagation, η, was high at the end of the storage, the degree of the temperature rising showed to be higher than in case of low η. The relationship between k
2 and η was expressed by an exponential function.
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