STUDY OF THE PROPERTIES OF RAPESEED AS A DRYING OBJECT

Abstract

The study of the properties of rapeseed as an object of drying involves knowledge of physico-mechanical, hygroscopic, chemical and thermophysical, characteristics. The physico-mechanical properties of seeds include: size and shape, aerodynamic properties, surface condition, specific gravity, porosity and flowability of the grain mass, packing density of the grain mass, bulk and absolute weight, color, hydraulic resistance. The chemical and mineral composition of rapeseed was analyzed, it is rich in oil content (40-45%), proteins (25-26%), and also rich in potassium (979 mg) and phosphorus (840 mg).Hygroscopic characteristics include studies of the equilibrium humidity of rapeseed under the influence of relative humidity and air temperature. The need to dry rape to 8% reduces biochemical processes in the middle of the material, which improves the quality and does not spoil the seeds. Thermophysical characteristics increase with an increase in the temperature of the coolant and the moisture content of rapeseed. Formulas for calculating the specific heat capacity and thermal conductivity coefficient of rapeseed from the humidity of the material and the temperature of the heat carrier are given. To determine the qualitative characteristics of rapeseed, a method of determining biochemical parameters is presented. Determining biochemical indicators such as germination and germination energy of rapeseed before and after drying allows finding rational regimes. Determined factors of intensification during drying of rapeseed are as follows: increase in driving force, increase in kinetic coefficients, increase in the contact surface of the grain with the coolant. An increase in driving force due to an increase in the difference in moisture content and temperature of the coolant and grain. An increase in the kinetic coefficients is achieved due to an increase in the coefficients of heat transfer, thermal conductivity and drying. An increase in the contact surface of the grain with the coolant is possible due to the activation of the surface and the creation of a loose, pseudo-liquefied or suspended grain layer.