| Autor: |
Kharchenko, Yevgen, Chornyi, Valentyn, Sharan, Andriy |
| Předmět: |
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| Zdroj: |
Ukrainian Journal of Food Science; 2020, Vol. 8 Issue 1, p58-67, 10p |
| Abstrakt: |
Introduction. The purpose of this work is to develop a simplified dependence for determining the grain temperature of wheat during moistening, taking into account the heat capacity coefficients, which relates the grain temperature of the wheat after moistening with its initial temperature, water temperature and the amount of water to moisten the grain. Materials and methods. The studies were performed on the basis of mathematical modeling using the law of thermal conductivity of grain and water. The experimental data were processed using the least squares method. Checking adequacy obtained depending performed using Fisher's F-test. Results and discussion. When moistening of wheat grain, the temperature of which increases from -10 °С to 50 °С with water, the temperature of which increases from 5 °С to 60 °С leads to an increase in grain temperature in a linear relationship. This made it possible to develop a linear dependence of the wheat grain temperature after moistening, which takes into account the initial grain temperature and the initial water temperature with a constant amount of water added to the grain. The dependence of the change in wheat grain temperature on its initial temperature and different amount of added water was investigated. The water temperature was 20 °С. The analysis of the results showed that the wheat grain temperature increases linearly with increasing its temperature and increasing the amount of water added to the grain mass. It is established that linear straight change the angle of inclination relative to the point equal to temperature 10 °С. This made it possible to introduce in a linear relationship an indicator that takes into account the amount of water added to the grain mass. Checking the adequacy of the obtained linear dependence showed that the equation is adequate. Analysis of the obtained data showed that the deviation of the grain temperature calculated by the linear equation and the physical model varies within 1.0 °С in absolute value. Conclusion. After conducting a study of the change in the grain temperature during moistening with heated water, we obtained a generalized dependence, which takes into account the thermal conductivity coefficients. The obtained dependence can be recommended for the analysis of the wheat grain temperature in the process of its moistening. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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