Study of drying kinetics of buckwheat in the dryer with twisted coolant flows

Drying of buckwheat seeds is one of the most important stages of preparation of this raw material to the subsequent process of its processing. The nutritional value and quality indicators of the finished product depend on themode of dryingand are the result of structural, mechanical, biological and physico-mechanical transformations of substances. Technological modes of drying buckwheat seeds depend on the content of water and have a significant effect on the change of carbohydrates, protein denaturation, oxidation of lipids, changes of vitamins and organic acids. A new method of drying buckwheat and designed and constructed an experimental dryer with adjustable swirling flow of the coolant is proposed. For the study of the experiments and to determine the optimal mode of drying was used central composite rotatable uniforms - planning and selected full factorial experiment. The kinetics of drying and heat buckwheat in the device with twisted coolant flowwas investigated. The influence of various parameters on the drying kinetics of buckwheat in the dryer with twisted coolant flow was invesigated. Presents the results of experimental studies, buckwheat drying in the dryer with twisted coolant flows. On the basis of experimental data and their statistical processing was obtained a mathematical model that adequately describes the process of drying buckwheat in the device with twisted coolant flow. The character of changes in the criteria optimization depending on the input factors was determined. The results of the mathematical model will be useful to a wide range of professionals involved in drying buckwheat, as well as for the calculation and design of modern drying -boiler systems.