Development of the method of exposure control of grain drying in hightemperature dryers
When studying the kinetics of high-temperature wheat drying, it is found that at the end of the constant drying period, there is a sharp increase in the grain heating temperature. The temperature jump occurs due to the grain surface dehydration, when the average relative moisture is close to standar...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PC Technology Center
2018-06-01
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| Series: | Eastern-European Journal of Enterprise Technologies |
| Subjects: | |
| Online Access: | http://journals.uran.ua/eejet/article/view/133607 |