MATHEMATICAL MODELING OF THE KINETICS OF DRYING GRAIN PRODUCTS

Аннотация

The paper considers that, the calculation of the heat transfer coefficients for each zone was carried out taking into account the moisture content for each of the drying periods and changes in the surface of the yeast, taking into account the loss of moisture. Despite the fact that the value of the quantities differs at each of the drying stages, these deviations are small and they are quite understandable, since when passing from one drying stage to another, the diameter of the yeast granules, the air flow regime (thickness of the boundary layer) of the yeast surface, the mass air flow velocity, the drying speed in the second period is directly proportional to the drying rate of the first period and to the square root of the ratio of the energies of bound and free water in the material to be dried