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Energy savings at the induction method of grain drying
2013
Applied Technologies and Innovations
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In this paper we assess the time of drying for any fruits under natural heat radiation. In order to assess the time period of drying process we use the method described in [1] being supplemented by an experimental technique. We show that the drying speed is a polynomial of third degree w.r.t. the quantity of the solid substance. This help us to estimate the time period of drying.
doi:10.15208/ati.2013.4
fatcat:4lbzb52cwfbpjk4p77zy5c3jwq