TO DEVELOP A MATHEMATICAL MODEL CHANGE SETTINGS GRAIN LAYER IN FLOW IN MICROWAVE - CONVECTIVE ZONE
Existing models of grain drying in a moving layer do not allow to adequately calculate the drying process for a specific section of the grain layer at the desired point in the drying zone, when the grain layer moves. To a mathematical model, it is necessary to know the exact trajectory of the grain in the drying zone. The configuration of the microwave - convective zone developed in the laboratory was adopted as the base case study. A review of literature sources confirms the significant effect of grain moisture on the speed of its movement. In different parts of the drying chamber, the unevenness of grain drying can be 2-3%, which will affect the speed of movement of the grains. The unevenness of grain drying in the drying zone depends on the uniform distribution of the microwave field and the uniform air distribution. They are individual for each design of the drying zone. It is necessary to conduct experimental studies to identify the influence of the design features of the microwave - convective zone on the trajectory and speed of movement of the kernels during the drying of grain.