A thorough understanding is required of the principles of drying and the fundamentals of grain deterioration in order for the agricultural engineer to adequately design a grain drying system. The topics of equilibrium moisture content, grain quality, air movement and drying theory are reviewed at the technical level required to fully comprehend subsequent papers to be presented at the grain drying seminar in Zhengzhou city, China.
Drying is a process of simultaneous heat and moisture transfer. A number of biological products, when drying as single particles under constant external conditions, exhibits a constant-rate moisture loss during the initial drying period, followed by a falling-rate drying period.
In order to model the drying of a grain dryer, the drying-rate characteristics of the individual kernels have to be known in terms of the moisture and temperature changes occurring at different drying conditions. The drying rate equation fulfills this purpose.
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