How to effectively improve the drying effect of grain drying tower


Mechanized grain drying technology is a key technology […]

Mechanized grain drying technology is a key technology in modern agricultural production. The application of this technology can not only effectively improve the efficiency of grain drying and precipitation, but also reduce the loss of mildew caused by bad weather and ensure the safety of grain storage. To use mechanized methods to dry grain, you must have two basic conditions: first, understand the grain drying process; second, purchase a set of grain drying equipment. There are dozens of different models of grain drying equipment currently on the market. If you have a purchase plan, it is recommended to give priority to the grain drying tower. The reason why the author gives you this recommendation is mainly because it is relative to other products on the market. For the type of grain drying equipment, the drying effect of the grain drying tower is closest to natural drying. Measure whether the drying effect of a grain drying tower is good or bad. It mainly depends on whether the moisture of the baked food is uniform and whether there is burnt phenomenon. If the unevenness of the moisture of the baked food is higher than 3% or there is burnt phenomenon It can explain that the drying effect of this grain drying tower is not very ideal.


Industrial Drying Equipment


For the grain drying tower to exert the best drying effect, the most important thing is to adjust the temperature of the hot blast stove. It should be increased when it is increased, and must be reduced when it is reduced. The standard temperature for export of japonica rice is generally zero to 65-60 ℃, and wheat and soybeans are around 50 ℃. The temperature of the exhaust gas is about 70-80 ℃, drying grain with high moisture content. Repeated drying should be taken to ensure food quality. According to the variety of grain and moisture and storage and processing requirements, determine the drying subtype and how much precipitation. Generally, the dryness of japonica rice is less than 18% once, so that it can be reduced to the standard difficulty, and 16% -20% of the hydraulic power should be dried twice to ensure the quality of grain. The grain that needs to be dried must be cleaned first, and then dried to ensure the quality of the grain after supply and reduce the heat consumption. After baking, the grain must be slowed down for 2 & 4 hours and then cooled. When the grains equipped with a counter-current cooling tower for slow-suction are installed in the tower to more than two-thirds, the grain layer should be kept at a certain height when ventilating. The gap is used for grain discharge. After cooling, the grain temperature does not exceed the external temperature by 5 ° C. It is necessary to ensure that the amount of cold air is appropriate, and the food must not be sucked out. If it is equipped with a ventilated warehouse for cooling, its air duct is declared to be about 1.5-2 meters. Generally, the height of the grain federation is 2-2. 5 meters. When ventilated, turn the grain surface, and finally cover the grain surface with grass to prevent condensation.