There are many devices for determining the coefficients of external friction, but there are almost no devices for determining the coefficients of internal friction of bulk products. The paper considers the question of physical and mechanical characteristics of bulk materials - the coefficients of external and internal friction. The purpose of this study was to create a device for determining the friction characteristics of bulk materials and its approbation by determining the coefficients of static and dynamic friction of grain materials. The basic parameters of the installation to determine the friction characteristics of bulk materials were defined - static and dynamic, internal and external friction coefficients. The developed installation allows measurements of shear forces inside the bulk material. The relationship between the coefficient of static and dynamic friction in organic and inorganic bulk materials is revealed. Grain crops have a higher value of the dynamic coefficient of friction at a speed up to 0.215 m/s. The difference between the values of static and dynamic friction coefficients was not revealed in the specified speed range of legumes. Dynamics of change in the coefficient of friction for grain crops depending on speed is studied using the example of wheat, and for mineral materials - using the example of table salt. For a speed range of 0-0.215 m/s, the relative change in the coefficient of friction for grain crops has a polynomial regression model, for mineral materials it has a logarithmic.

The article highlights the issues related to the study of physical and mechanical characteristics of bulk materials, namely internal friction coefficients in static and dynamic modes. An innovative device of the carousel type for determining the frictional characteristics of bulk materials is described, which allows to implement the tasks of practical determination of dynamic coefficients of internal friction. Presented the program, methodology and results of research on the practical study of the internal friction coefficient of typical bulk products of agricultural production in the range of linear velocities of displacement of layers from 0 to 2.79 m/s, the reliability of which is not lower than 0.878.

The article discusses the principles of using digital tools as a means of improving the efficiency of the processes of the agro-industrial complex. In addition to direct use, the stages that allow the digitalization of a process or operation of the agro-industrial complex are considered and algorithmized. The relevance of this topic is confirmed by the strategic focus of all processes of the agro-industrial complex on improving the energy efficiency of both final products and technological processes. It is proved that it is possible to solve effectively the problem by using notational methodologies that allow decomposing digitized objects. Decomposition is carried out by projecting a cybernetic approach: entry, exit, restrictions. Since the fulfillment of the requirements for the energy efficiency of products and developments imposes, in addition to economic restrictions, also environmental ones, the process of manure utilization was taken as an example of a digitalized object. With regard to this object, a positive experience of using the described principles has been obtained. It has been established that the efficiency of the implementation of this process using digital tools increases by at least 18 ... 27%. Further increase in efficiency requires an increase in arrays, available data, and refinement of the used approximating connection functions. The results obtained in this article can be used in the digitalization and intellectualization of most processes in the agro-industrial complex.

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The article is devoted to the study of infrared drying of products in a reduced pressure chamber using the convection effect. With the use of drying, canning of fruits, vegetables, herbs and meat is achieved, which reduces not only the volume, but also the weight of the processed raw materials. The paper presents the main parameters of drying products online, such as relative humidity, pressure, radiation intensity of infrared lamps, drying temperature. The uniqueness of this unit in comparison with similar dryers is a one-time treatment of the product with infrared rays under reduced pressure, convection of air flows inside the drying chamber and full automation of the drying process of any product of plant and animal origin. Determination of parameters and modes of drying was carried out on products of plant origin. During the experimental part, bananas and apples were used. In experimental studies, products such as bell peppers, apples and bananas with various slicing thicknesses were used. The greatest drying effect was obtained with a drying product thickness of 5 mm, and the worst with a product thickness of 10 mm. For example, pepper has decreased in weight from 79.84 grams. up to 23.43 gr., which is his weight loss by 70.65%.