Abstract
This paper discusses the results of experimental investigations into the hydrodynamics and heat exchange specific to the filtration drying of wheat grain. The result of experimental investigations into the hydrodynamics has been generalized based on the inner problem, exterior problem and a mixed problem of hydrodynamics. The experimental data representations in the form of dimensionless numbers are easy-to-use in practice and enable determine the energy cost and the economic feasibility of the process. Determining the optimal parameters of filtration drying process was ensure by the investigation into heat exchange specificities and their generalization in the form of dimensionless numbers that would enable to compute the heat rejection factors, with the filtration modes and physical parameters of the heating medium being known. Obtained are the design dependences to determine the internal diffusion coefficients against the temperature of a heating medium and the initial moisture content of grains. The resulting design dependency may be used to predict the duration of the wheat grain filtration drying. Determined are the rational modes of drying for seed grain and food grain.
Highlights
Wheat is one of the most important consumed and widely spread food crops in the world
In Western Europe countries, the contribution of new varieties into the winter wheat yield level gained in recent years, is 60 % [2]
As the object to be investigated, we have chosen the grain of winter wheat variety “Zolotokolosa” which is put on the 2005 Register of Promising Plant Varieties of Ukraine
Summary
Wheat is one of the most important consumed and widely spread food crops in the world. An average yield of “Zolotokolosa”, according to its originator (Institute of Plant Physiology and Generics, NAS of Ukraine), over the trial period (2000–2004), equaled 86,1 dt/ha. It is well-known that newly gathered grain gets out of order; the increase in grain production requires constant improvement of treatment after gathering, where drying stage is the final operation. This stage consumes 70 % of energy of the whole technology. The development of new methods of wheat grain drying and new drying technique is an urgent problem
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