Clover drying process by forced convection
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F17%3A74749" target="_blank" >RIV/60460709:41310/17:74749 - isvavai.cz</a>
Výsledek na webu
<a href="http://dx.doi.org/10.22616/ERDev2017.16.N100" target="_blank" >http://dx.doi.org/10.22616/ERDev2017.16.N100</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.22616/ERDev2017.16.N100" target="_blank" >10.22616/ERDev2017.16.N100</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Clover drying process by forced convection
Popis výsledku v původním jazyce
The aim of this paper is to inform about the experimental and theoretical investigations of red clover 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 temperature 22 degree Celsius and rather high relative humidity of air 70 percent. The initial moisture content 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 (dimensions of mesh 3 x 4 mm) by constant temperature was used for drying when the air velocity were from 0 to 2 m per s. Changes of clover samples were determined from the measured values of weight using the gravimetric methods. The evaluation of the measurement results was focused on the curves of the drying rate, changes in the water content and changes of moisture depending on the time and their mutu
Název v anglickém jazyce
Clover drying process by forced convection
Popis výsledku anglicky
The aim of this paper is to inform about the experimental and theoretical investigations of red clover 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 temperature 22 degree Celsius and rather high relative humidity of air 70 percent. The initial moisture content 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 (dimensions of mesh 3 x 4 mm) by constant temperature was used for drying when the air velocity were from 0 to 2 m per s. Changes of clover samples were determined from the measured values of weight using the gravimetric methods. The evaluation of the measurement results was focused on the curves of the drying rate, changes in the water content and changes of moisture depending on the time and their mutu
Klasifikace
Druh
D - Stať ve sborníku
CEP obor
—
OECD FORD obor
20302 - Applied mechanics
Návaznosti výsledku
Projekt
—
Návaznosti
S - Specificky vyzkum na vysokych skolach
Ostatní
Rok uplatnění
2017
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název statě ve sborníku
16th International Scientific Conference Engineering for Rural Development
ISBN
—
ISSN
1691-3043
e-ISSN
—
Počet stran výsledku
6
Strana od-do
509-514
Název nakladatele
Latvia University of Agriculture
Místo vydání
Jelgava; Latvia
Místo konání akce
Jelgava; Latvia
Datum konání akce
24. 5. 2017
Typ akce podle státní příslušnosti
WRD - Celosvětová akce
Kód UT WoS článku
000416378300076