This article analysis of drying agent’s spreading in ventilated drying of stem type agricultural crops and vegetable seeds, through which it aims to produce more and more high-quality products. The similar drying was not observed in different parts of the crops in ventilated drying, some parts of the drying product were dried out but some parts not dried well. The aims of the paper study this process. Therefore, products must be placed in the dryer with the thickness to have each point dry at the same time. Based on the practical experience of this criterion, the determination of loading thickness in drying was carried out theoretical analysis by using analytical dependencies. Theoretical analysis and analytical dependencies allow determining dimensions of the stack, layer thickness
This article presents an analysis of the creation of a unit for drying stem agricultural crops and justification of its main parameters, which is aimed at growing large and high-quality products through this process. The purpose of creating such unit and justification of its parameters was that during drying, products were dried unevenly, resulting in some parts of the product were dried more than necessary, and some areas rotted without complete drying. Therefore, the shape of unit for drying products must be such that the product simultaneously dries. Based on theoretical and experimental studies on this criterion, was developed a nomogram, the shape and parameters of the dryer device were theoretically analyzed by using analytical dependencies
The article covers research of mechanical characteristics of raw macaroni products when compressed at constant speed, deformation curves of kinetics of deformation of layer of raw macaroni products, as well as developed experimental setup for studying the compressibility of macaroni tubes.
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