Effects of long-term, low moisture storage on specialty corn relative to conventional corn
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Since 1905, the Department of Agricultural Engineering, now the Department of Agricultural and Biosystems Engineering (ABE), has been a leader in providing engineering solutions to agricultural problems in the United States and the world. The department’s original mission was to mechanize agriculture. That mission has evolved to encompass a global view of the entire food production system–the wise management of natural resources in the production, processing, storage, handling, and use of food fiber and other biological products.
History
In 1905 Agricultural Engineering was recognized as a subdivision of the Department of Agronomy, and in 1907 it was recognized as a unique department. It was renamed the Department of Agricultural and Biosystems Engineering in 1990. The department merged with the Department of Industrial Education and Technology in 2004.
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1905–present
Historical Names
- Department of Agricultural Engineering (1907–1990)
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- College of Agriculture and Life Sciences (parent college)
- College of Engineering (parent college)
- Department of Industrial Education and Technology, (merged, 2004)
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Abstract
Kernel temperature and moisture content influence the storability of corn (Zea mays). Previous studies showed variability in quality deterioration of commodity corn under different storage temperatures and moisture contents. However, in recent years specialty corn varieties are being grown in the USA and it has become necessary to investigate the storability of these specialty corn hybrids relative to the commodity (conventional) corn varieties. Four specialty corn hybrids, one commodity corn and an oil treated commodity corn were stored at 2 temperature levels (10 and 270 C) and 2 moisture levels (12 and 15 %, wet basis) over 18 months to compare their quality over time. At 100 C storage temperature, there was no difference in the rates of quality deterioration between moisture levels, but the hybrids were different. At 270 C storage temperature, the high oil (Ho) corn deteriorated faster than all the others followed by the high amylose (Ha), and food grade (Fg) corn. The waxy (Wx) corn deteriorated slower than the control. At this temperature, the 15 % moisture corn deteriorated faster than the 12 % moisture corn on all hybrids. In addition, the rate of deterioration was lower on the oil treated corn than the control, indicating preservative effects of adding 400 ppm light mineral oil on corn.