SPECIFICS OF AIR CONDITIONING IN THE GERMINATION PROCESS OF MALT
Abstract
Information is provided on the specifics of stabilizing the temperature of germinated malt in the spring-summer and winter seasons. The situation is complicated by the rated values of the grain mass temperatures ranging between 12 and 18 ºC, which are rather far from the ambient temperatures
in the specified seasons with maintained relative humidity of air used for aeration. The possibility and advisability of using exhaust air masses for recuperation are estimated; calculation formulas are provided concerning the organization of recuperation modes in the aeration processes. Information regarding the thermodynamic air preparation in the winter by using open steam and the results of calculations in support of advisability of energy conservation through recuperation are provided. The thermodynamic peculiarities of preparing the air for aeration with the need to achieve the rated temperature and the relative humidity φ=100 % are demonstrated.
in the specified seasons with maintained relative humidity of air used for aeration. The possibility and advisability of using exhaust air masses for recuperation are estimated; calculation formulas are provided concerning the organization of recuperation modes in the aeration processes. Information regarding the thermodynamic air preparation in the winter by using open steam and the results of calculations in support of advisability of energy conservation through recuperation are provided. The thermodynamic peculiarities of preparing the air for aeration with the need to achieve the rated temperature and the relative humidity φ=100 % are demonstrated.
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Food and Environment Safety by Stefan cel Mare University of Suceava is licensed under a Creative Commons Attribution 4.0 International License.
Online ISSN: 2559 - 6381
Print ISSN: 2068 - 6609