Red clover drying coefficient dependences on air velocity at constant drying temperature

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F18%3A77342" target="_blank" >RIV/60460709:41310/18:77342 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.15159/AR.18.093" target="_blank" >http://dx.doi.org/10.15159/AR.18.093</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.15159/AR.18.093" target="_blank" >10.15159/AR.18.093</a>

Result language
angličtina
Original language name
Red clover drying coefficient dependences on air velocity at constant drying temperature
Original language description
The clover is widely used as feed of animals and preservation of fodder is an important problem. This paper informs about the experimental and theoretical investigations of red clover (Trifolium pratense) drying by forced convection. This research is focused on verification of influence of different air velocities on the drying process of red clover in thin layer in mild temperatures (22 of clover was determined by gravimetric method using the hot air drying in the electric oven. Special device for convection drying with air flow passing through material from the bottom through supporting trays with a sieve by constant temperature was used for drying with changed air velocity. These results was compared with drying by free convection. Changes of clover samples were determined from the measured values of weight using the gravimetric method. The function of drying coefficient K(t) is determined (using thin layer theory) and theoretical results are compared with experimental results. Using experimental
Czech name
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Czech description
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Type
J<sub>SC</sub> - Article in a specialist periodical, which is included in the SCOPUS database
CEP classification
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OECD FORD branch
40101 - Agriculture

Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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