PROCEDURE AND EQUIPMENT FOR CONTROLLING THE DRYING OF STORED PRODUCTS.

Abstract

The method for controlling the drying or aeration of a stored product comprises determining the moisture content and temperature of the stored product at various locations, and determining the temperature and relative humidity of the air in the region near the positions where the air enters and leaves the stored product. The temperature and relative humidity of the ambient air external to the storage of the stored product are also determined. The effect that feeding the air through the stored product would have on the temperature and moisture content of the product at various positions and on the amount of moisture removed from the total store is calculated. Ambient air is then force fed to effect changes in the condition of the stored product if these changes are required.