MASS TRANSFER FACTORS EFFECT ON KINETICS OF BEAN DRYING

Drying is the most energy-intensive and complex part of the process of post-harvest processing of crop products. In the choice of drying methods, it is necessary to take into account the technological parameters of the process, such as the initial and final moisture content of raw materials, physical and chemical and thermo-physical parameters, and further ways of processing products. Regardless of the manufacturer, grain dryers of different design have the same operation principle. The drying chamber of the grain dryer is its main design element; therefore, all manufacturers pay attention to its design. Also, the system of preparation of drying agent and the automation system and control system of the dehydration process are important elements of the design of the grain dryer, which need to be improved. However, little attention in the existing designs of dryers is paid to the accompanying systems of intensification of the drying process of plant materials. Taking into account the properties of agricultural materials, in particular legume seeds, a mechanical system of preparation of beans for heat treatment has been developed and the level of influence on drying kinetics, which is decisive in terms of energy saving, has been determined. The article analyzes the influence of mass transfer factors prepared by dissecting the surface, beans and drying agent parameters on the drying process. Mathematical models have been developed, based on the results of which energy-saving rational regimes of heat treatment of grain material for non-seed needs can be calculated. Also, proposed mathematical models based on the use of the basics of the drying and heat-mass transfer theory. Experimental studies have confirmed the adequacy of the proposed mathematical models.