Author: cliente

During the heating phase there is a quick reduction in the external humidity of the seed (normally the external part of the maize, rich in starch, contains a higher percentage of water compared with the central part “embryo or germ”, rich in proteins), this phase causes an inversion of percentage of diluted water and of [...]

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http://bonfanti.eu/wp-content/uploads/2020/04/SONDA_ESSICCATOI_BONFANTI-800x600-1.mp4 The software for the humidity probes of BONFANTI dryers has been improved Over the past few years we have developed a sensor for measuring the humidity of the cereal, in order to be able to control the drying speed and the production of BONFANTI dryers directly by checking the real humidity of the seed.These [...]