SU242560A1 - METHOD OF SEPARATION OF GRAIN MIXTURE - Google Patents

Description

The invention relates to "methods of separating grain mixtures into fractions based on the distinction between the electrical parts of the mixture and the electrical dilatation of the individual parts of the mixture".

There are known methods for separating grain mixtures in which they are placed on an IB electric field, such as a corona discharge.

However, the electrical properties of the seed of a number of plants differ slightly and overlap in a wide range, for example, in the seeds of oats, which reduces the clarity of their separation, and in a number of cases makes it impossible.

The purpose of the invention is to increase the clarity of separation of mixtures. This is achieved by the fact that the seed mixture is preheated by infrared rays with a wavelength of 0.8-2.5 microns. Seeds of various agricultural crops And weeds are in most cases different from each other in color, because of which they do not reflect light rays in the same way. When radiant energy is applied to seeds of different colors, the intensity of their heating will be different, which selectively affects the change in electrical discharges produced by particles, the electrical forces acting on particles in this field.

in fig. 2 - change of the electric force, acting PA: grains in the field of the corona discharge; on fi-g. 3 — an increase in the degree of oats extraction from oats with the infrared Hairpe depending on the difference in the temperatures of their heating; in fig. 4 shows an example of the implementation of the proposed method.

Experiments have shown that in the infrared region of the spectrum of 0.8-2.5 microns, the absorption capacity of oat grain is greater than that of oats, which manifests itself in different temperatures for heating them. So, after heating of seven oats and oats for 1 sec with a vertical distance from the radiator to the surface

the heated material is 15 mm and the voltage on the lamp 220 into the oat shell is heated to a temperature of 66 ° C; the difference in heating temperatures is 12 ° C (see Fig. 1). Absolute heating temperatures of oat and oat grains,

and the difference between them is increasing

with increasing voltage supplied

to the radiator, or with increasing time

heating.

When the temperature of the radiator rises

the radiation wavelength decreases, and the penetration depth of the infrared rays and the radiation intensity increase, however, the difference between the absorptive capacities of the oat and oat grains is reduced; at

mouth. Thus, an increase in the radiation wavelength leads to an increase in the heating time of the grain to an acceptable temperature, and a decrease in the reduction of the difference between the absorptive capacity of the seed and oats. From the point of view of the best and the best difference in the temperatures of the oats and the oats and those used for the process of electroseparation of the heating time, it is advisable to use a radiator with a wavelength of maximum radiation of 0.9-1.2 microns. This and many other requirements (for example, the linear tubular infrared radiator KI 220-1000) satisfies the convenience of adjusting the mode, raviomernost and high-intensity radiation.

In the study of the effect of infrared heating on the change in electric forces, acting on them and the particles in the electric field, the forces were measured before heating and after some time after the heating, the grain was heated to a certain temperature.

The mathematical processing of the results of measurements of a series of experiments with oats and oats showed the following. The electrical force acting on a grain in a corona field is increased by heating the grain with infrared rays; the increase in strength is the greater, the longer the grain is heated, i.e. the higher the heating temperature. FIG. 2 shows the change in electrical force per particle weight. The magnitude of the force depends on the parameters of the environment and the humidity of the particle.

Thus, when the grain is heated by infrared rays, the electrical force acting on it in the corona field increases, and since the effect of the rays on

different seeds are selective, then the magnitude of the forces acting on the particles after heating them for a certain period of time will be different, which will lead to a clearer separation of the grain mixture in an electric field. In the optimal mode (at the temperature of the endosperm of oat grain T 73 ° C and the difference in heating temperatures of oats and oats 7 12 ° C) the degree of oats production will be 85% versus 45% before heating (see Fig. 3).

The use of pre-infrared heating of seeds in the production tests of an electric grain drum drum machine for cleaning and sorting seeds made it possible to obtain seed material that meets the requirements of GOST.

The proposed method of pre-infrared heating of seeds can be used in electric grain machines of drum and conveyor types.

FIG. 4 shows an exemplary embodiment of the method on an electric conveyor-type machine.

The corona electrode is mounted above the movable conveyor electrode 2. The grain mixture is supplied from the hopper 3, where it is exposed to an infrared emitter with a reflector 4, which increases the difference in the electrical properties of the mixture components and increases the clarity of its separation.

Subject invention

A method of separating a cereal mixture, including treating it in an electric field, characterized in that, in order to improve the separation precision, the seed mixture is preheated with infrared rays of a wavelength of 0.8-2.5 microns.

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