Difference between revisions of "Flour"
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| − | | humidity and moisture = | + | | humidity and moisture = |
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==Description== | ==Description== | ||
Flour is shipped in guny bags, also frequently in polythene bags enclosed in the usual [[cotton]] bags. Should be stowed apart from odorous, wet or oily goods. Liable to take taint, heat and cake when wet.<br><br> | Flour is shipped in guny bags, also frequently in polythene bags enclosed in the usual [[cotton]] bags. Should be stowed apart from odorous, wet or oily goods. Liable to take taint, heat and cake when wet.<br><br> | ||
| − | Dampness causes flour to heat and ferment, resulting in an odour which may permeate cargo stowed nearby. Mouldiness and caking may be due to stowage close up to an insulated bulkhead. Flour will always turn mouldy and cake unless stowed well clear from such bulkheads with free | + | Dampness causes flour to heat and ferment, resulting in an odour which may permeate cargo stowed nearby. Mouldiness and caking may be due to stowage close up to an insulated bulkhead. Flour will always turn mouldy and cake unless stowed well clear from such bulkheads with free ventilation space between. Lumpiness to flour may arise out of natural causes, without any [[contact]] with water. The higher the extraction of flour, i.e. the darker the flour, the greater is the risk of its going lumpy, especially when subjected to a long ocean voyage through tropical climates and when stored for a long period in a hot climate, particularly if under pressure.<br><br> |
Recent contact with water limits the damage to a coating of caked flour, which protects the remaining flour in the bags from water infiltration, and provided the flour is quickly segregated and the caked flour removed, a good portion of the contents may be saved. If this operation is not carried out with the utmost speed the flour not affected by water will be tainted and badly damaged through lack of ventilation.<br><br> | Recent contact with water limits the damage to a coating of caked flour, which protects the remaining flour in the bags from water infiltration, and provided the flour is quickly segregated and the caked flour removed, a good portion of the contents may be saved. If this operation is not carried out with the utmost speed the flour not affected by water will be tainted and badly damaged through lack of ventilation.<br><br> | ||
Flour may also be lost through tearing of bags as a result of careless handling or the eating of part of the bags by rodents. Sweepings are usually collected and replaced in slack bags, provided they are free from dirt and impurities; otherwise sweepings should be separately packed to avoid mixing with sound flour.<br><br> | Flour may also be lost through tearing of bags as a result of careless handling or the eating of part of the bags by rodents. Sweepings are usually collected and replaced in slack bags, provided they are free from dirt and impurities; otherwise sweepings should be separately packed to avoid mixing with sound flour.<br><br> | ||
Revision as of 14:55, 24 June 2013
| Infobox on Flour | |
|---|---|
| Example of Flour |  |
| Facts | |
| Origin | |
| Stowage factor (in m3/t) | |
| Humidity / moisture | |
| Ventilation | |
| Risk factors | |
Flour
Contents
Description
Flour is shipped in guny bags, also frequently in polythene bags enclosed in the usual cotton bags. Should be stowed apart from odorous, wet or oily goods. Liable to take taint, heat and cake when wet.
Dampness causes flour to heat and ferment, resulting in an odour which may permeate cargo stowed nearby. Mouldiness and caking may be due to stowage close up to an insulated bulkhead. Flour will always turn mouldy and cake unless stowed well clear from such bulkheads with free ventilation space between. Lumpiness to flour may arise out of natural causes, without any contact with water. The higher the extraction of flour, i.e. the darker the flour, the greater is the risk of its going lumpy, especially when subjected to a long ocean voyage through tropical climates and when stored for a long period in a hot climate, particularly if under pressure.
Recent contact with water limits the damage to a coating of caked flour, which protects the remaining flour in the bags from water infiltration, and provided the flour is quickly segregated and the caked flour removed, a good portion of the contents may be saved. If this operation is not carried out with the utmost speed the flour not affected by water will be tainted and badly damaged through lack of ventilation.
Flour may also be lost through tearing of bags as a result of careless handling or the eating of part of the bags by rodents. Sweepings are usually collected and replaced in slack bags, provided they are free from dirt and impurities; otherwise sweepings should be separately packed to avoid mixing with sound flour.
A musty odour should not be confused with an odour derived from the bag in which the flour is usually packed; such odours are usually removed by proper airing of the flour. Flour is very hygroscopic and will absorb and lose moisture according to the conditions of stowage and storage. If stored in conditions of high humidity the development of mould, bacteria and insect life is accelerated. Such mould and bacteria are dormant in flour and only require certain conditions to cause this dormant life to manifest itself. Such development, however, does not necessarily destroy the flour, which, if properly sifted, is fit for use. Very seriously infected flour, if unfit for human consumption, may be used for other purposes.
When shipped in polythene bags and loaded in cold temperatures, sweating may take place, according to the voyage, while the goods are stowed in vessel’s hold, with the result that the outer covers may be found to be badly stained with green and black mildew, but with the flour unaffected.
Full information on this product is in the process of completion.