Abstract
The theoretical values of minimum energy required for grain drying were derived by treating the wet grain as multi-component system, and the concrete values for paddy drying were obtained. Moreover, the quantities of the thermodynamic state of moisture in grain and moist grain were obtained as the function of the moisture content and temperature with the parameters of the heat of wetting and equilibrium relative humidity.
1. The relationships between the partial specific quantities of grain moisture (partial enthalpy, partial entropy, partial free enthalpy) and the differential heat of wetting, equilibrium relative humidity and temperature, moisture content are expressed in equations (2-20-22) and in figure (2-2)
2. In the same procedure, the quantities of state of moist gram are expressed in equations (2-24-28) and in figure (2-3).
3. The minimum energy required for grain drying (required total energy) can be divided into two parts: the effective part (the minimum work to remove grain moisture) and the ineffective part (endothermic heat).
