Choice of drying method of wheat grain as an object of drying

Abstract

Relevance: relevance: the article presents the urgent task of determining a rational method of drying wheat as an object of heat-technological processing, which will allow scientifically substantiating the choice of the most promising method, as well as the rational structure of the drying apparatus.

The goal: objective: selection of an improved grain drying technology that ensures minimal damage to it, a guarantee of the correct drying mode, which will allow physiological ripening and improvement of grain quality, with minimal consumption of thermal energy.

Methods: to select a rational drying method, it is necessary to study various methods and types of equipment for heat-technological processing of wheat grain; in all cases, it is necessary to comply with the following conditions: the product must be heated uniformly during the drying process, not burn or overheat in certain places. At the same time, it is necessary to maintain the established standards of maximum temperatures of processes in grain dryers: drying of seed grain ─ 43-45°C; food and fodder grain ─ 53-55°C.

Results: considering the heat engineering principles of the process and taking into account the limitations of various nature when drying wheat grain, a fluidized layer device was selected as a drying unit. Drying in a grain dryer of this design allows bringing raw products to excellent quality.