Grain is a living good. The two parameters temperature and humidity are essential to achieve the longest possible shelf life.
Combined with the respiration of the grain during storage increases the humidity and temperature in the well. Accompanied by that there is a multiplication of microorganisms in the corn. To prevent the growth of these microorganisms, the aim is to keep the two parameters as low as possible. The stock clock gives an indication of how long the grain can be stored.
For example, a grain with a humidity of 14 % and a temperature of 10 °C can be stored for more than 256 days. The volume of air to be introduced into the storage location depends on what is to be achieved with the air introduced. For practical use, the following values have proven their worth: The intake air temperatures should be approx. 5 degrees cooler than the grain temperature. The humidity of the aspirated air must not exceed 65%.
