AIR-THERMAL MODES OF SOY SEEDS COOLING AFTER HEAT TREATMENT

Abstract

In feed production, scientists suggest using high-quality plant culture, soy, to replace animal protein. Soy cannot be fed without pre-heat treatment due to the presence of anti-nutritional substances in it. Analysis of existing technology has shown that micronization, roasting, ultra-high-frequency processing, extrusion, autoclaving, and others are used to remove anti-nutritional substances. These methods are energy-intensive and have a complex design. (Research purpose) The research purpose is in developing a scheme and a working sample of a plant for cooling soybeans using a non-water vibrating conveyor and conduct research on its operation. (Materials and methods) Authors applied methods of system analysis and synthesis of existing knowledge in the field of ongoing research on the development of energy-saving soybean cooler, based on the provisions of the theory of heat and mass transfer. The article presents flow diagram of the cooling of soy. The vibrations of the chute of a non-drive conveyor in the cooling chamber are carried out from the vibration drive of the main conveyor due to the use of the reactive energy of its spring. (Results and discussion) It was revealed experimentally that in regions with a moderate climate and an outdoor temperature of 8-10 degrees Celsius, tempered soy can be cooled to the normalized values when it moves in the cooling chamber for 105-140 seconds. In regions of the country with a long period of high temperatures (20-25 degrees Celsius) of outdoor air, the cooling efficiency of tempered soybeans decreases. (Conclusions) The article presents the design parameters of the soybean cooling chamber for warm climate conditions. Authors developed and tested a working sample of the installation. The proposed technical solution provides a reduction in energy consumption compared to traditionally used equipment by up to 30 percent.