BIO Web Conf.
Volume 17, 2020International Scientific-Practical Conference “Agriculture and Food Security: Technology, Innovation, Markets, Human Resources” (FIES 2019)
|Number of page(s)||7|
|Published online||28 February 2020|
Studying physical and mechanical characteristics of corn feed
Ryazan State Agrotechnological University named after P.A. Kostychev, 390044 Ryazan, Russia
* Corresponding author: firstname.lastname@example.org
The use of condensed extract in the production of corn feed contributes to the improvement of their nutritional and biological value. The rheological properties of the feed material are of great importance in the mechanical interaction with the working bodies of the machines, in the movement of viscous media along technological conveyors, as well as in the intensification of heat exchange processes. The technique, laboratory equipment and the results of studies of physical and mechanical characteristics of corn feed are presented. The viscosity properties of the corn extract are investigated depending on the temperature. It is shown that when decreasing the temperature, the viscosity of the corn extract increases due to the aggregation of its components, which characterizes the non-Newtonian flow of the extract. The coefficient of external friction of the pulp and extract mixture in the technology of preparing corn feed allows calculating the geometry of the storage tanks and energy costs of the processes. The change in the coefficients of friction of corn feed when interacting with various surfaces, depending on the content of dry substances. The specific heat capacity, thermal conductivity and thermal diffusivity of the extract and corn feed were determined and investigated. It has been revealed that the dependences of the thermo-physical parameters of the extract and corn feed on the solids content are non-linear in nature, monotonously decreasing when increasing the concentration of solids.
© The Authors, published by EDP Sciences, 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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