Grain drying is a core step in ensuring food safety and reducing storage losses, with its core value reflected in two aspects:
First, preventing mildew and reducing losses. Newly harvested grains such as wheat, corn, and rice have high initial moisture content (20%-30% for corn, 18%-25% for rice). Without drying, they are prone to mildew (e.g., aflatoxins), which causes grains to clump, deteriorate, and lose value. Drying grains to safe moisture levels (12%-13% for wheat, 13%-14% for corn) fundamentally avoids this problem.
Second, adapting to large-scale production. Traditional natural sun-drying requires extensive space (10-15 Square Meters per ton of grain) and a long cycle (3-5 days), making it difficult to handle the tens to hundreds of tons of grain harvested at one time by growers with over 1,000 mu (about 66.7 hectares) of farmland. In contrast, continuous dryers can process 5-20 tons per hour and complete the task in 1-2 days, matching the efficiency of mechanized harvesting.
Additionally, dried grains have uniform moisture content and stable quality, making them easy to pass national standard inspections. This facilitates circulation and deep processing, helping agriculture shift from "prioritizing yield" to "improving quality and increasing efficiency."
Working form
This dryer has an angular tubular structure, with co-current mixed-flow drying, counter-current cooling, and a dual-side moisture-exhaust air duct for high efficiency. Its thin grain layer design ensures strong air penetration, consistent moisture reduction, and stable bulk density—co-current drying speeds up evaporation, mixed airflow in later stages ensures uniform drying (inter-grain moisture difference ≤0.5%).
It suits large grain farms (wheat/corn post-harvest), grain purchase stations (moisture adjustment for storage), and processing plants (pre-drying rice/soybeans for stable processing).
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