Features of construction of worm trousers for active ventilation of grain
Автор: Alekseev G.V., Birchenko A.A., Yukhnik I.P., Derkanosova A.A.
Рубрика: Биохимический и пищевой инжиниринг
Статья в выпуске: 3 т.8, 2020 года.
Бесплатный доступ
One of the most important problems facing the domestic agro-industrial complex is the safety of grown and harvested agricultural raw materials for food purposes. Of course, one of the most important types of such raw materials is grain. At present, rich experience has been accumulated in the construction of various structures designed for this purpose. In grain storages, a large number of technological methods are used to ensure the prevention of rotting of the grain, the reason for which is an increase in its temperature and humidity due to the ongoing biological processes in the product embankments. One way out of this situation is to ensure active ventilation of the granaries. Among the various design solutions that implement this method of improving the preservation of the grain product is the use of special agitators. A significant number of such devices contains special screws, the design and operating conditions of which significantly reduce the waste of grain after storage. The most important tasks in improving the design of agitators include their analysis from the point of view of the loading of the turns depending on the moisture content of the grain and the nature of its distribution over their width. The loads at which these devices are operated are directly related to model representations of the possible connection of humidity with the nature of the action of a uniform load or with the geometry of the dispersion of concentrated forces, which can be interpreted as sticking of grain in certain sections of the turn. The task of determining the optimal relationship between the structural and technological properties of such devices is, therefore, an urgent task.
Granaries, rotting of grain, biological processes, product embankments, active ventilation, agitators, auger, design, operation modes
Короткий адрес: https://sciup.org/147234312
IDR: 147234312 | DOI: 10.14529/food200308