32
EQM Control Model
EQM Conditioning Principles
1.
Shelf Life
Conditioning starts with storage and the desire to keep grain as long as possible without spoilage. Shelf life is
determined by grain moisture and storage temperature. This has been well documented by university research and
verified by field results.
13%
14%
15%
16%
17%
18%
19%
35
4549
2323
1140
566
315
213
165
40
3504
1789
878
436
242
164
127
50
1981
1012
496
246
137
93
72
60
1075
549
269
134
74
50
39
70
619
316
155
77
43
29
22
80
443
226
111
55
31
21
16
90
382
195
96
47
26
18
14
100
266
136
67
33
18
12
10
Temp
Moisture Content 13% to 19%
Shelf life of shelled corn based on USDA research at Iowa
State University (0.5% dry matter decomposition)
Moisture content
•
Between 13% and 16% storage moistures, a 1% decrease in moisture roughly doubles the shelf life
Temperature
•
Between 35F and 65F storage temperature, every 10F decrease roughly improves shelf life by 1.8X
Obviously the best combination is cold and dry. However over-dried grain loses money. Since there a possibility
of surface moisture with drying, aeration, and changing ambient conditions it is risky to freeze the grain as
clumping and sticking to the bin walls can occur.
2.
Temperature and Humidity Principles
Temperature affects the ability of air to carry water. As the temperature rises, it can hold more water. When the
temperature drops, it can start condensing. The maximum amount air can hold at a given temperature is said to be
100% Relative Humidity, so if air is carrying half of the maximum amount it would be 50% Relative Humidity.
When water is turned to vapor it takes energy away from the surface of what it is leaving. This is just like when
people sweat.
