Influence of floor air entry on grain moisture content, temperature, and bulk shrinkage during ambient air in-bin drying of wheat.
Gu, D.; Sokhansanj, S.; Haghighi, K.;
Canadian Agricultural Engineering Year: 2000 Vol: 42 Issue: 4 Pages: 185-193 Ref: 23 ref.
2000
บทคัดย่อ
Wheat at 22% m.c. (w.b.) was dried using ambient air in an experimental bin with a fully perforated, a partially perforated, or a slanted perforated floor. When grain was dried in the partially perforated bin, moisture contents of the grain were distributed in such a way that higher moisture content grain was at the sides of the bin. When grain was dried in the bin with a slanted perforated floor, grain at the center of the bin remained wet throughout the drying process. Profiles of inter-granular temperature contours were similar to profiles of moisture content contours. Higher temperatures corresponded to lower moisture contents. Inter-granular air temperature remained at or near the wet-bulb temperature of the drying air until the grain moisture content decreased to 15% (w.b.). A curved grain surface resulted from uneven bulk grain shrinkage due to non-uniform airflow. At the same plenum static pressure and with the same volume of grain, air entering the bin with a partially perforated floor
was about 78% of that with a fully perforated floor.