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Influence of floor air entry on grain moisture content, temperature, and bulk shrinkage during ambient air in-bin drying of wheat



Influence of floor air entry on grain moisture content, temperature, and bulk shrinkage during ambient air in-bin drying of wheat



Canadian Agricultural Engineering 42(4): 185-193



Wheat at 22% m.c. (w.b.) was dried using ambient air in an experimental bin with a fully perforated, a partially perforated, or a slanted perforated floor. When grain was dried in the partially perforated bin, moisture contents of the grain were distributed in such a way that higher moisture content grain was at the sides of the bin. When grain was dried in the bin with a slanted perforated floor, grain at the center of the bin remained wet throughout the drying process.

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