Developing a statistical model for the active ventilation of a grain layer with high moisture content

Authors

DOI:

https://doi.org/10.15587/1729-4061.2022.253038

Keywords:

active ventilation, chamber height, feed speed, intergrain space, specific energy cost

Abstract

The most important stage in the technological operations for grain production is its post-harvest processing. At this stage, the quality of the grain masses is lost because the temperature condition inside bulk grain is almost never checked during temporary storage.

In order to increase the technological efficiency of primary grain processing and storage, an installation has been designed that could preserve the quality of grain at low-capacity enterprises or during temporary storage. As the self-heating of grain during storage is a serious issue, the installation would also help solve the problem related to the temporary lack of storage facilities. Thus, using active grain ventilation makes it possible to improve the resistance of grain masses to storage. The available body of research into energy-saving drying processes, active ventilation, and purification of grain from light impurities mainly resolve highly specialized technological tasks. Of interest are those studies that aim to design and implement the rational equipment structure for the active ventilation and cleaning of grain from light impurities, which make it possible to practically execute non-stationary modes. This paper considers the efficiency of active ventilation and the reduction of energy costs depending on the installation's structural parameters; specifically, the height of the chamber and the speed of supply of warm air are selected. The height of the working chamber of 1 m and the air velocity of 1.1–1.4 m/s have been experimentally proven and theoretically substantiated.

Author Biographies

Ardak Askarov, Almaty Technological University

Doctoral Student

Department of Mechanization and Automation of Food Production

Dinara Tlevlessova, Almaty Technological University

PhD, Аssociate Рrofessor

Department of Food Technology

Alexander Ostrikov, Federal State Budget Educational Institution of Higher Education «Voronezh State University of Engineering Technologies» (FSBEI HE «VSUET»)

Doctor of Technical Sciences, Professor

Department of Technologies of Fats, Processes and Apparatus for Chemical and Food Production

Yermek Shambulov, Almaty Technological University

PhD, Aassociate Professor

Department of Machines and Devices of Production Processes

Ainura Kairbayeva, Almaty Technological University

PhD, Associate Professor

Department of Mechanization and Automation of Production Processes

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Published

2022-02-27

How to Cite

Askarov, A., Tlevlessova, D., Ostrikov, A., Shambulov, Y., & Kairbayeva, A. (2022). Developing a statistical model for the active ventilation of a grain layer with high moisture content. Eastern-European Journal of Enterprise Technologies, 1(11(115), 6–14. https://doi.org/10.15587/1729-4061.2022.253038

Issue

Vol. 1 No. 11(115) (2022): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2022 Ardak Askarov, Dinara Tlevlessova, Alexander Ostrikov, Yermek Shambulov, Ainura Kairbayeva

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