MATHEMATICAL MODEL OF GRAIN MICRONIZATION

Abstract

Summary. During micronisation grain moisture evaporates mainly in decreasing drying rate period. Grain layer located on the surface of the conveyor micronisers will be regarded as horizontal plate. Due to the fact that the micronisation process the surface of the grain evaporates little moisture (within 2-7 %) is assumed constant plate thickness. Because in the process of micronization grain structure is changing, in order to achieve an exact solution of the equations necessary to take into account changes thermophysical, optical and others. Equation of heat transfer is necessary to add a term that is responsible for the infrared heating. Because of the small thickness of the grain, neglecting the processes occurring at the edge of the grain, that is actually consider the problem of an infinite plate. To check the adequacy of the mathematical model of the process of micronisation of wheat grain moisture content must be comparable to the function of time, obtained by solving the system of equations with the measured experimental data of experience. Numerical solution of a system of equations for the period of decreasing drying rate is feasible with the help of the Maple 14, substituting the values of the constants in the system. Calculation of the average relative error does not exceed 7- 10 %, and shows a good agreement between the calculated data and the experimental values.