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- Title
Wheat grain drying kinetics in a thin layer.
- Authors
Mykhailyk, Vyacheslav; Lementar, Sviatoslav; Yakobchuk, Roman; Skrynnyk, Yevhen; Semenko, Roman
- Abstract
Introduction: Patterns of wheat grain drying in a layer for justification of the rational modes of grain thermal treatment in drying apparatuses of convective type are investigated. Materials and methods: Wheat grain was used in the research. To provide grain with field humidity it was artificially humidified. Humidity was determined by exsiccation to bone-dry weight. The research of drying process was conducted on the experimental stand of convective type. Results and discussions: The analysis of results of the pilot studies of wheat grain convective drying with different humidity showed that increasing of the drying medium temperature from 80 to 100 °C increases speed and reduces duration of grain drying 2,2-2,3 times, and increase in speed of the drying medium from 1,5 to 2,5 m/s causes speed increase and reduction of drying time ~ 20%. Increase in thickness of the grain layer from 10 to 15 mm due to increasing of the evaporation area leads to speed increase of drying 1,1-1,2 times depending on the air speed. At convective drying of the grain indestructible layer of 10 and more mm high at side blowing by the drying medium to reach identical humidity of grain in the volume of the exemplar for 40...60 min. is almost impossible. Conclusions: It is established that use of the drying agent with the temperature of 100 °C increases the speed of grain drying 2,2-2,3 times in comparison with the temperature of 80 °C; speed increase of the drying medium from 1,5 to 2,5 m/s provides speed increase of grain drying by ~ 20%.
- Subjects
ANALYTICAL mechanics; DRYING apparatus; HUMIDITY; EFFECT of temperature on food; AIR speed
- Publication
Ukrainian Journal of Food Science, 2016, Vol 4, Issue 2, p316
- ISSN
2310-1008
- Publication type
Article
- DOI
10.24263/2310-1008-2016-4-2-13