Drying of oilseeds requires increased caution and strict observance of recommended temperature and humidity drying regimes. Violation of them or deviation from the necessary drying parameters can spoil the raw materials — overdrying or not drying the seeds, reduce the amount of oil contained in them, as well as worsen the quality characteristics of the finished product of seed processing — oil and cake.
• Uniformity of grain mass: avoid mixing seeds with different moisture and maturity.
• Mass temperature: keep the temperature below 25 °C to slow down metabolic processes and microbial activity.
• Degree of seed maturity: send physiologically mature seeds for storage to reduce moisture content and improve quality.
• Processing in grain drying equipment: use conveyor grain dryers to accelerate post-harvest ripening and reduce seed moisture.
• Microflora and pest control: carry out special training of granaries and grain itself to combat pathogenic fungi, bacteria and pests.
Thus, the deterioration of the quality parameters of the seeds will eventually affect the operation of the equipment, primarily on its productivity and the percentage of oil yield, as well as on the quality of the finished product — the commercial properties of the oil, its acidity and protein content in the cake.