JUSTIFICATION OF WHEAT GRAIN PARAMETERS

Abstract

The article presents the results of research work. Private methods of experimental research have been developed to determine the coefficient of internal friction and moisture content of wheat grain. To conduct an experimental study, tested devices, equipment and parts necessary for experiments were prepared and used, the quantity and reliability were justified. The dependence of the internal friction coefficient on the height of the teeth of the working surface is obtained. Experimental studies of the extrusion of wheat grain at a humidity of 18%, 22% and 26% are presented. Based on the processing of the experimental data obtained, optimal values of wheat grain moisture were obtained. The aim of the experimental study is to determine the optimal value of the moisture content of wheat grain during extrusion and the coefficient of internal friction of wheat grain from the height of the teeth of the working surface.