THEORETICAL ASSESSMENT OF CHANGE IN GRAIN MOISTURE IN THE DRYER

Abstract

Moisture is the most important indicator of grain quality, therefore it is determined when receiving grain immediately. This is due to the effect of water on the vital activity of living organisms, primarily the grain itself and microorganisms on its surface. Moisture characterizes the amount of nutrients in the grain, as well as its suitability for storage and processing. So, wet grain contains less nutrients and is unstable during storage. Humidification activates physicochemical and physiological processes (respiration, germination, splitting of high molecular weight biopolymers, activation of enzymes, swelling), all this complicates its storage and processing. Microorganisms begin to develop rapidly on the surface of wet grain, and the number of insects, mites and other pests increases in the grain mass. The combination of the listed processes in grain leads to deterioration of its quality and to its deterioration during storage. The paper presents a mathematical model of changes in grain moisture in the dryer, which depends on factors such as the mass of grain and drying agent, temperature of grain and drying agent, speed of grain and drying agent.