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The effects of particular factors connected with maritime transport on quality and safety of cereal as a cargo

Ocieczek Aneta, Mesinger Dominika, Kaizer Adam, Zawadzki Mateusz

Transport Problems

2021

T. 16, z. 2

19--32

The article discusses the effect of conditions during maritime transport on particular quality and safety parameters of cereal, in relation to quality management and logistics management. Therefore, transport requirements for cereal as a cargo were identified, and furthermore, threats resulting from improperly conducted logistic proces of bulk material with strong sorption properties were described. The aim of this article was to compare the differences in sorption properties between four selected cereal species using the static desiccator method. This method is the standard reference method. As a result of the conducted research, the existence of significant variability in the sensitivity to the effect of maritime transport conditions among cereal as a product group was identified. The most resistant to water vapor was rye grain. The differences between each cereal species should be associated with variability in the physical structure and chemical composition of grains of each individual cereal species. Further works in this area should take into consideration not only the diversity but also the variability of cereal sensitivity owing to the combined effect of relative humidity of the atmosphere and ambient temperature with use of the indepth thermodynamic analysis of sorption.

Modelowe porównanie właściwości sorpcyjnych kawy zbożowej i orkiszowej

Ruszkowska M.

Inżynieria i Aparatura Chemiczna

2011

Nr 2

32-33

Celem pracy było modelowe porównanie właściwości sorpcyjnych kawy zbożowej i orkiszowej. Przeprowadzone badania dowiodły, że różnice w właściwościach sorpcyjnych badanych kaw, określone na podstawie kształtu i położenia wyznaczonych izoterm oraz kinetyki i szybkości procesu sorpcji pary wodnej, determinowane były różnicą wilgotności między próbkami i ich otoczeniem oraz różnorodnym składem surowcowym i zastosowaną technologią produkcji.

The aim of this study was to compare the sorption properties of coffees from roasted cereal grains and spelt. The studies proved that differences in coffee sorption properties, evaluated on basis of shape and position of designated isotherms and kinetics and rate of water vapor sorption process were caused by humidity difference between samples and their surroundings and composition of raw material and production technology used.