Red clover drying coefficient dependences on air velocity at constant drying temperature
Laen...
Kuupäev
2018
Kättesaadav alates
Autorid
Aboltins, A.
Tomsu, J.
Kic, P.
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Abstrakt
The clover is widely used as feed of animals and preservation of fodder is an important
problem. This paper informs about the experimental and theoretical investigations of red clover
(
Trifolium pratense
) drying by force
d convection. This research is focused on verification of
influence of different air velocities on the drying process of red clover in thin layer in mild
temperatures (22
°C
) and rather high relative humidity of air (70
%
). The initial moisture content
of
clover was determined by gravimetric method using the hot air drying in the electric oven.
Special device for convection drying with air flow passing through material from the bottom
through supporting trays with a sieve (dimensions of mesh 3
x
4
mm) by co
nstant temperature
was used for drying when the air velocity 0.7
m
s
-
1
, 1.0
m
s
-
1
, 1.2
m
s
-
1
and 2.0
m
s
-
1
. These results
was compared with drying by free convection. Changes of clover samples were determined from
the measured values of weight using the gr
avimetric method. The function of drying
coefficient
K(t)
is determined (using thin layer theory) and theoretical results are compared with
experimental results. Using experimental results were determined relationships between air
velocity and parameters i
ncluded in function of drying coefficient. This allows theoretically to
predict the drying process depending on the air velocity.
Kirjeldus
Article
Märksõnad
clover, conservation, drying theory, fodder, forced drying, natural drying, articles