Ways of intensification of the process of moistening the grain before grinding

The aim of this study is substantiation of ways of reducing the time required to process pre-wetting the grain before peeling, flattening, grinding [1]. A method of moistening the grain before grinding with preevacuation of its interior microvoids through the porous shell provides moisture transfer in the liquid phase. This moisture transfer requires the subsequent application of excess pressure to the penetration of moisture to the core of the grain and subsequent long-term otvalivayas grain. To significantly reduce the time of wetting is proposed to use a moisture transfer with effusion in the form of steam produced at low pressure (vacuum), then the guaranteed condensation in micropolitan porous shell of the grain. Study of intensity of moisture transport in accordance with the changes in concentrations of vapour along the length of the capillary in a vacuum proved the possibility of intensifying the process of moistening the grain before grinding