Abstract
ABSTRACT A study of the physical parameters of mats formed from macerated forage was undertaken. The drying rate, weight loss due to flexing, bulk density and tensile strength of the forage mats were determined. Variables involved were forming pressure, maceration level and material composition with respect to maceration level of the treated forage used in the mat. The dry mats showed sufficient strength and integrity to allow mechanical handling. Mats thinner than 6.4 mm could be dried to a moisture safe for storage in as little as 4 1/2 h. Please view the PDF for the complete article. The text below is only to aid searches. It is unformatted and incomplete, lacking figures, tables, and equations.
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