A Scientometric Review of Grain Storage Technology in the Past 15 Years (2007–2022) Based on Knowledge Graph and Visualization
Abstract
:1. Introduction
2. Data Collection and Research Methods
2.1. Data Collection
2.2. Research Methods
3. Results
3.1. Trend Analysis of Literature Publication
3.2. Analysis of Journal Co-Citation Network
3.3. Analysis of Author Cooperation Network
3.4. Analysis of Country Cooperation Network
3.5. Analysis of Institutional Cooperation Network
3.6. Analysis of Hot Research Topics
- Temperature: In the grain storage ecosystem, the temperature of the grain pile rises abnormally due to the concentration of heat, or the phenomenon that the temperature of the grain should rise instead of falling is called grain pile fever. It will further develop into mildew and eventually affect the use value and edible value [29]. Grain heat is mainly the result of respiration and heat accumulation by organisms in the grain pile. Reed et al. [30] studied the response of storage molds to different initial moisture contents of maize stored at 25.1 °C and its effect on respiration rate and nutrient composition. Aldred et al. [31] investigated the effect of three essential oils and antioxidants on the control of growth and ochratoxin production by Penicillium wolframite and Aspergillus accidentally under different moisture and temperature conditions. Preventing grain storage heat needs to do a good job of insulation and moisture, improving storage conditions, timely ventilation, and airtight. Doing a good job of predicting and forecasting grain fever, early detection of problems, and timely treatment is also an important job to prevent losses due to grain storage fever [29]. In addition to simple indicators of anomalous changes in grain temperature and moisture [32], it is possible to predict the heat in grain storage by measuring the evolution of microbial taxa in grain storage [33]. Of course, it also needs to be equipped with appropriate equipment and trained inspectors. For the treatment of fever, different measures should be taken according to the cause of the fever. The most fundamental measure is to dry treatment if the grain heat and mold growth are caused by wet grain, such as drying, drying or mechanical ventilation, water, and temperature reduction.
- Insect: The respiration of the stored grain pests will change the moisture and temperature of the grain pile, which will affect the grain security, cause weight loss and seriously decrease the quality. The excreta and carcasses of stored grain pests can contaminate food, leading to substandard health indicators and affecting human health [33]. Gas-conditioned grain storage is the world’s most recognized green, safe, and effective grain storage pest control technology, unlike the traditional drug fumigation to kill insects, which is filled with a high concentration of carbon dioxide or nitrogen gas in a well-sealed silo to destroy the living environment of insects and mold. This results in the death of pests and reduces the respiration of grain to improve grain quality and safe storage [34]. In addition, a portion of scholars has studied low-risk, less contaminated fumigant insecticides. Hertlein et al. [35] concluded that carbendazim is effective in controlling important pests associated with grain storage, as well as insect strains that have developed resistance to other grain protectants and have low toxicity to mammals. Safe storage and protection of grain also include the use of plant-based fumigants as a green control technique. Several scholars have studied the repellent effect and fumigant activity of herbs and essential oils against storage pests [36,37,38]. A theoretical basis for the development and application of plant fumigants in the integrated management of food pests. More research is needed in the future to develop formulations to improve their efficacy and stability and reduce their cost. Further experiments are needed to ensure that the consumption of fumigated grain does not negatively affect humans and other animals. There are also biological and physical control methods. Temperature management is one of the best biological control methods, which involves ventilating and cooling the grain to inhibit the growth of insect populations, as well as using thermally forced air distributed in food processing facilities to thermally kill insects. Nanopreparations also have great potential in developing alternative pest control methods. Rajkumar et al. [39] showed that polymeric chitosan nanoparticles could improve the insecticidal activity of essential oils by controlling the effective release of essential oils to storage product pests. Physical control methods have the characteristics of safety and are not easy to produce physiological resistance, which can effectively prevent and control grain storage pests and achieve the purpose of safe grain storage. Inert powders have all had a long history of use as grain storage protectants, and recent studies have shown that diatomaceous earth is considered the best class of natural powder insecticides available. The inert powder has a long history as a protective agent for stored grain. Recent studies have shown that diatomite is considered to be the best among natural powder insecticides [40]. Erturk et al. [34] studied the insecticidal activity of a new diatomaceous earth wettable powder against rice weevil. It was also tested for its effectiveness against adult Streptococcus Ricinus under laboratory conditions. Sealed storage has been of interest as a physical method to control post-harvest pests, and there is a growing body of research on the use of sealed containers to control stored pests. Njoroge et al. [41] used O2 sensors, acoustic sensors, and visual observation to further measure the effect of confined storage on pest activity and mortality. Abass et al. [42] tested seven maize storage methods based on the Central Corridor maize growing system in Tanzania and compared them with the traditional polypropylene bag storage method. The results showed good results for the insecticidal treatment of maize using the traditional Tanzanian method of storage in polypropylene bags. Chemical pesticides should be avoided for public health as well as health reasons. Therefore, closed storage without pesticides is preferred, but storage materials need to be made affordable to farmers. It is also important to ensure that farmers handle and manage these technologies properly. Grains must be properly dried before storage, and re-infestation during the intermittent opening of sealed containers should be prevented as much as possible.
- Quality: The results showed good results in the insecticide treatment of maize using the traditional Tanzanian method of storage in polypropylene bags [43]. Post-harvest grain will continue to respire during storage and produce microorganisms, such as mold, that can be harmful to the quality of stored grain. Temperature, air humidity, and time are the main factors causing changes in the grain storage process. High temperatures and humidity can lead to deterioration in grain storage quality and production losses. Qu et al. [44] investigated the effect of microwave heating of wheat seeds on flour gluten, flour quality, pasting properties, and baking (buns and cookies) properties. The experimental results showed that microwave treatment could inactivate LA and LOX and prolong the storage period. Keskin et al. [45] evaluated the effect of wheat sample storage and granaries L. infestation on the process characteristics of wheat samples, and the results showed that the physical, chemical, and physicochemical properties of wheat and flour were affected by wheat and flour mold. Mutungi et al. [46] conducted on-farm experiments to investigate the effects of smallholder farmers’ maize harvesting and handling practices on the quality of products before and during storage at two different agricultural sites. A rapid method to identify and measure stored grain quality is needed that can help reduce stored grain quality losses and establish appropriate storage conditions to verify how storage technology affects the rate of quality deterioration. Near-infrared spectroscopy (NIRS) is an efficient technique for the chemical characterization and screening of agricultural crops. Belzoni et al. [47] explored the potential of near-infrared spectroscopy (NIRS) as a process analytical technology for the evaluation of soybean quality under different storage conditions. Pohndorf et al. [48] used kinetic models and Arrhenius’ law to verify the oxidative stability of soybeans under different storage conditions. The study also provided technical support for controlling temperature and relative humidity during soybean storage in hot and humid regions. A large number of studies have shown that gas conditioning and low-temperature storage as a green grain storage technology can effectively solve the problem of residual harmful substances in stored grain and slow down the aging of stored grain, and effectively inhibit grain quality deterioration. However, the ultimate purpose of the storage is circulation. Therefore, the quality change of paddy after the storage is directly related to the economic efficiency of grain enterprises, and the research on controlling the quality change of paddy after unsealing is also extremely important.
3.7. Analysis of Frontiers Trending
4. Discussion
5. Summary
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Ranker | Cited Frequency | Centrality | Journal |
---|---|---|---|
1 | 929 | 0.01 | Journal of Stored Products Research |
2 | 536 | 0.01 | Journal of Economic Entomology |
3 | 453 | 0.03 | Journal of Agricultural and Food Chemistry |
4 | 349 | 0.03 | Food Chemistry |
5 | 318 | 0.02 | Crop Protection |
6 | 311 | 0.03 | Cereal Chemistry |
7 | 288 | 0.02 | Journal of The Science of Food and Agriculture |
8 | 256 | 0.02 | Pest Management Science |
9 | 249 | 0.06 | Journal of Cereal Science |
10 | 247 | 0.04 | PloS One |
11 | 239 | 0.04 | Annual Review of Entomology |
12 | 218 | 0.05 | Journal of Food Science |
13 | 201 | 0.04 | Food Engineering Reviews |
14 | 182 | 0.01 | Food Control |
15 | 174 | 0.02 | International Journal of Food Microbiology |
Anker | Count | Centrality | Author | Anker | Count | Centrality | Author |
---|---|---|---|---|---|---|---|
1 | 40 | 0.05 | Baributsa D | 11 | 16 | 0.05 | Baoua IB |
2 | 33 | 0.02 | Murdock LL | 12 | 15 | 0.00 | Du SS |
3 | 27 | 0.00 | Arthur FH | 13 | 15 | 0.01 | Opit GP |
4 | 23 | 0.00 | Jayas DS | 14 | 15 | 0.01 | Stejskal V |
5 | 23 | 0.02 | Liu ZL | 15 | 14 | 0.00 | Coradi PC |
6 | 20 | 0.00 | White NDG | 16 | 14 | 0.01 | Daglish GJ |
7 | 19 | 0.00 | Athanassiou CG | 17 | 14 | 0.00 | Hubert J |
8 | 18 | 0.01 | Mvumi BM | 18 | 13 | 0.00 | Amadou L |
9 | 17 | 0.01 | Elias MC | 19 | 13 | 0.01 | De Oliveira M |
10 | 17 | 0.01 | Maier DE | 20 | 13 | 0.01 | Liu QZ |
Anker | Count | Centrality | Country | Anker | Count | Centrality | Country |
---|---|---|---|---|---|---|---|
1 | 354 | 0.17 | USA | 11 | 39 | 0.03 | ITALA |
2 | 243 | 0.10 | CHINA | 12 | 38 | 0.03 | KENYA |
3 | 173 | 0.08 | BRAZIL | 13 | 36 | 0.00 | MEXICO |
4 | 126 | 0.11 | CANADA | 14 | 35 | 0.02 | ARGENTINA |
5 | 78 | 0.06 | AUSTRALIA | 15 | 34 | 0.04 | NIGERIA |
6 | 69 | 0.07 | INDIA | 16 | 34 | 0.05 | GREECE |
7 | 59 | 0.02 | PAKISTAN | 17 | 31 | 0.07 | SPAIN |
8 | 54 | 0.3 | ENGLAND | 18 | 27 | 0.04 | JAPAN |
9 | 42 | 0.02 | KOREA | 19 | 26 | 0.00 | POLAND |
10 | 42 | 0.04 | GERMANY | 20 | 25 | 0.00 | EGYPT |
Anker | Count | Centrality | Institution |
---|---|---|---|
1 | 86 | 0.23 | Purdue University |
2 | 55 | 0.17 | Kansas State University |
3 | 51 | 0.14 | Agricultural Research Institute |
4 | 41 | 0.08 | USDA Agricultural Research Service |
5 | 39 | 0.05 | China Agricultural University |
6 | 36 | 0.08 | Federal University of Vicosa |
7 | 36 | 0.06 | University of Manitoba |
8 | 29 | 0.08 | Contact Agriculture and Agri-Food Canada |
9 | 27 | 0.12 | University of Agriculture Faisalabad |
10 | 26 | 0.02 | Oklahoma State University |
11 | 22 | 0.02 | University of Thessaly |
12 | 22 | 0.00 | University of Arkansas |
13 | 22 | 0.09 | Iowa State University |
14 | 21 | 0.07 | Univ Fed Pelotas Univ Fed Pelotas |
15 | 20 | 0.03 | University of Zimbabwe |
16 | 20 | 0.08 | International Maize and Wheat Improvement Center CIMMYT |
17 | 20 | 0.01 | Beijing Normal University |
18 | 19 | 0.01 | Federal University of Santa Maria |
19 | 18 | 0.04 | Henan University of Science and Technology |
20 | 17 | 0.01 | Chinese Academy of Agricultural Sciences |
Ranker | Count | Centrality | Keyword |
---|---|---|---|
1 | 196 | 0.10 | grain |
2 | 191 | 0.07 | storage |
3 | 166 | 0.16 | temperature |
4 | 166 | 0.07 | coleoptera |
5 | 128 | 0.08 | quality |
6 | 119 | 0.04 | wheat |
7 | 108 | 0.04 | tribolium castaneum |
8 | 84 | 0.05 | essential oil |
9 | 80 | 0.04 | sitophilus zeamai |
10 | 76 | 0.06 | resistance |
11 | 69 | 0.04 | rhyzopertha dominica |
12 | 68 | 0.06 | growth |
13 | 66 | 0.08 | carbon dioxide |
14 | 65 | 0.04 | maize |
15 | 64 | 0.02 | toxicity |
16 | 64 | 0.02 | hermetic storage |
17 | 61 | 0.09 | insect |
18 | 59 | 0.01 | sitophilus oryzae |
19 | 59 | 0.05 | protein |
20 | 55 | 0.02 | pest |
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Chen, G.; Hou, J.; Liu, C. A Scientometric Review of Grain Storage Technology in the Past 15 Years (2007–2022) Based on Knowledge Graph and Visualization. Foods 2022, 11, 3836. https://doi.org/10.3390/foods11233836
Chen G, Hou J, Liu C. A Scientometric Review of Grain Storage Technology in the Past 15 Years (2007–2022) Based on Knowledge Graph and Visualization. Foods. 2022; 11(23):3836. https://doi.org/10.3390/foods11233836
Chicago/Turabian StyleChen, Guixiang, Jia Hou, and Chaosai Liu. 2022. "A Scientometric Review of Grain Storage Technology in the Past 15 Years (2007–2022) Based on Knowledge Graph and Visualization" Foods 11, no. 23: 3836. https://doi.org/10.3390/foods11233836
APA StyleChen, G., Hou, J., & Liu, C. (2022). A Scientometric Review of Grain Storage Technology in the Past 15 Years (2007–2022) Based on Knowledge Graph and Visualization. Foods, 11(23), 3836. https://doi.org/10.3390/foods11233836