Kinetics of the drying process of fermented wheat raw materials in a vibratory boiling layer

• Main Authors: S. T. Antipov, V. V. Toroptsev, A. N. Martekha, A. A. Berestovoy, I. S. Yurova
• Format: Article
• Language: Russian
• Published: Voronezh state university of engineering technologies 2020-02-01
• Series: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
• Subjects: kinetics, drying, fermented wheat raw materials
• Online Access: https://www.vestnik-vsuet.ru/vguit/article/view/2366

The analysis of the influence of the main factors on the kinetics of the drying process of fermented wheat raw materials in a vibro-boiling layer is presented. The purpose of the study is to study the influence of the main technological parameters on the kinetics of the drying process of fermented wheat raw materials in a vibrating boiling overflowing layer at atmospheric pressure. The main factors affecting the drying process were selected: the temperature of the drying agent supplied to the dryer, the speed of the drying agent, the vibration amplitude of the gas distribution shelves, the vibration frequency of the gas distribution shelves. The influence of temperature and air velocity on the drying process of raw materials, the influence of the amplitude and frequency of oscillations of the gas distribution grid on the kinetics of the drying process of the fermented product, as well as the influence of the specific load of the product on the process of moisture removal are shown An analysis of the curves shows that with an increase in the amplitude of the oscillation, it reduces the drying time, and an increase in the frequency of oscillation of the shelves contributes to a decrease in the drying time. In this case, a uniform increase in the drying intensity is observed over the entire range of the amplitudes considered. An increase in the oscillation frequency of the gas distribution grid also helps to reduce the duration of the drying process of fermented wheat raw materials. It should be noted that the amplitude of the oscillations more strongly affects the decrease in the drying time of the raw material than the frequency Thus, we concluded that in the intervals under study the changes in the amplitude and frequency of vibrations of perforated shelves on the drying process of fermented wheat raw materials are more strongly affected by the amplitude of vibrations. In addition, when choosing vibration parameters, the specific load of the material on the grate and its initial humidity should be taken into account..