Publication of a book entitled "Hydro-moisture grain storage and drying technology"

In order to solve the problem of high-money grain custody that plagued grain storage companies, the book “Hydraulic Grain Drying Technology” was compiled by the Commodity Department of the Jiangxi Provincial Grain Bureau and the Chengdu Grain Bureau of the National Grain Administration. Monthly publication in Jiangxi University Press. This book mainly introduces the principle and application technology of the mechanical ventilation drying of high moisture grain static storage machinery. It describes the drying characteristics of grain, the basic characteristics and flow characteristics of drying medium, the ventilation machine used for drying warehouse, and the Parameters, dry air distribution system for warehouse, operation and management of warehouse drying, auxiliary heating for warehouse drying, emergency treatment for high-moisture grain, etc. The drying of high-moisture grain in the warehouse has not only reduced the labor intensity of drying of grain for farmers, but also solved the contradiction in the shortage of space for food drying, and has not been constrained by conditions such as weather changes. Compared with drying of grain dryers, high-moisture grains have the characteristics of low investment and low operating cost. Each 1% of water content is reduced, and the cost per ton of grain is 1 to 3 yuan, which is 65% more than mechanical drying, and operation It is simple, and has a wide range of application. It is a new grain drying technology that meets China's national conditions and has universally popularized value. This book pays attention to strengthening the elaboration of basic theories, emphasizing the application of theory in practice, and has strong operability. It is rich in content, easy to understand in profound terms, illustrated and easy to learn. It can be used by grain warehousing companies, grain purchase and marketing companies, and people involved in grain production, as well as teachers and students of food specialties and researchers.

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