Investigation of the drying process with low heated air in thick layer of grain
2021
Palabinskis, J., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia) | Aboltins, A., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia)
The aim of the study is to find out the changes of grain moisture and temperature when drying with 20 ºC, 30 ºC and 40 ºC warm air. The average initial moisture of the grains ranged from 26% and they were dried to 14.6%. The grain layer was divided into five elementary layers (containers) with a total layer thickness of 165 mm. When dried at 40 ºC, the grain reached the optimum moisture content in 4 hours and 30 minutes, but when using unheated air, this process took about 3 times longer. When drying at 40 ºC, drying takes place gradually over all 5 grain layers. In containers 1 and 2, drying from the air inlet side is better from the beginning, but as the process takes longer, the grain becomes drier and the moisture output in these containers starts to decrease. When using 30 ºC warm air, drying for up to 2 hours practically takes place only in containers 1 and 2, but after 2 hours the moisture output already starts to increase in the drying container 3. In turn, in containers 4 and 5, the moisture output is very low throughout the experiment, and after drying for 4 hours and 30 minutes, the moisture output in container 4 is 2.7 grams and in container 5 2.1 grams per 100 grams. The results of the study showed that moisture removal from grain occurs most rapidly in the lower layer. When dried with 20 ºC warm air for 4 hours and 30 minutes, moisture removal takes place only in containers 1 and 2, but after 3 hours, container 3 also begins to remove moisture. Containers 4 and 5 practically do not return moisture, at the end of the experiment only 1.98 grams were removed from container 4 and 1.85 grams per 100 grams from container 5.
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