The Drying Characteristics Study of Grain in the High Voltage Electric Field

Article Preview

Abstract:

In this paper, the high voltage electric field drying characteristic of corn with different electrode forms and different pin electrode numbers are researched, and compared with rice drying under different pin electrode numbers. Results show that the drying effect of pin-disc is the best, then plate-disc, and the plate-mesh is the worst, it is better than the natural control group. The drying speed of the corn is faster than the rice in the pin-disc electric field drying, and the pin-electrode numbers has much influence on the drying effect, pin electrode number is not the more the better, and there is a best number of pin electrode, in this paper, the best number of electrode is three, however the best pin electrode number is different for different materials.

You might also be interested in these eBooks

Info:

Periodical:

Advanced Materials Research (Volumes 1092-1093)

Pages:

141-144

Citation:

Online since:

March 2015

Export:

Price:

Permissions CCC:

Permissions PLS:

Сopyright:

© 2015 Trans Tech Publications Ltd. All Rights Reserved

Share:

Citation:

* - Corresponding Author

[1] Asakawa Y: submitted to Nature (1976).

Google Scholar

[2] Y. Xu, S.Y. Tian and C. Li: submitted to Contemporary Farm Machinery (2013) In Chinese.

Google Scholar

[3] Y.X. Bai, Y.Z. Liang and C.J. Ding: submitted to High Voltage Engineering(2008) In Chinese.

Google Scholar

[4] Y.X. Bai, Y.C. Hu and G.J. Yang: submitted to High Voltage Engineering (2008) In Chinese.

Google Scholar

[5] J.F. Sun, L.T. Li and F.D. Li: submitted to Journal of Anhui Agricultural Sciences (2009) In Chinese.

Google Scholar

[6] Y.X. Bai, B. Sun: submitted to Journal of Dalian Maritime University (2009) In Chinese.

Google Scholar

[7] C.J. Ding, Y.Z. Liang: submitted to Transactions of the CSAE (2004) In Chinese.

Google Scholar

[8] X.Y. Li, L.Y. Li and L.F. Zhang: submitted to Science and Technology Innovation Herald (2012) In Chinese.

Google Scholar