Test Research and Parameter Analysis of Grain Drying Model

2011 ◽  
Vol 66-68 ◽  
pp. 573-576
Author(s):  
Chun Shan Liu ◽  
Wen Fu Wu ◽  
Jia Yao ◽  
Ya Qin Li ◽  
Chuang Liu
Keyword(s):  
Moisture Content ◽  
Air Temperature ◽  
Air Flow ◽  
Parameter Analysis ◽  
Mathematics Model ◽  
Drying Process ◽  
Drying Time ◽  
Hot Air ◽  
Grain Moisture ◽  
Grain Drying

The purpose of this study is to explore the effecting principle in the drying process. The factors such as hot air temperature, hot air flow, drying time on the grain moisture content have been all investigated. Using UD to establish the optimization mathematics model which making the grain dryer moisture content as the goal of the design, making the factors of hot air flow, drying time, air temperature as parameters, with the help of UD to analysis the effecting principle of the drying process parameters on the grain moisture content, some references have been provided to the tower dryer.

Characteristics and Process Optimization of Hot-Air Drying Pepper

2012 ◽  
Vol 490-495 ◽  
pp. 3074-3078
Author(s):  
Chun Shan Liu ◽  
Wen Fu Wu ◽  
Jia Song ◽  
Ya Qiu Zhang ◽  
Jun Xing Li ◽  
...  
Keyword(s):  
Wind Speed ◽  
Moisture Content ◽  
Air Temperature ◽  
Drying Process ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Primary Parameter ◽  
Hot Air ◽  
Pre Treatment

In order to solve the drying problems in the deep-processing of pepper, peppers were dried through blanching pre-treatment and hot-air drying process. Orthogonal test designs were carried out to investigate factors influencing the quality and moisture content of pepper. The results showed that the whole drying process was a reduction speed drying, hot-air temperature and wind speed have significantly affected on the drying rate of pepper, but the impact of hot-air temperature was more prominent than wind speed; hot-air temperature was found to be the primary parameter to affect the quality of the pepper, wind speed was the secondary one and followed by packing thickness; drying time was found to be the primary parameter to affect the moisture content of the pepper in the drying process, the best drying conditions were as follows: wind temperature was 80°C, wind speed was 10 m/s, packing thickness was 80 cm, drying time was 12 h after 100°C steam blanching pre-treatment

scholarly journals Numerical Simulation of Air Flow and Temperature Distribution in Yarn Drying Room

2012 ◽  
Vol 11 (2) ◽  
pp. 8 ◽  
Author(s):  
Jindarat Pimsamarn ◽  
Panit Kitsubun ◽  
Rabin Tongruk
Keyword(s):  
Standard Deviation ◽  
Moisture Content ◽  
Air Temperature ◽  
Air Flow ◽  
Hydraulic Calculation ◽  
High Accumulation ◽  
Drying Time ◽  
Electricity Cost ◽  
Hot Air ◽  
Drying Efficiency

This research studied the recovery of wasted heat from exhaust air releasing from the compressor to increase the drying efficiency. The yarn drying room model was developed using Computational Fluid Dynamics (CFD) so as to study the distribution of air flow and temperature numerically. The most suitable design of the drying room considering the decrease of drying time such as the locations of hot air inlet and outlet were investigated. At the exhaust air outlet position, the average exhaust air temperature is 56°C, while the average flow rate and relative humidity are 1.75 m/s and 16.2 percent, respectively. The hydraulic calculation revealed that the appropriate duct size was 0.412 x 0.412 m2 width and height. The hot air temperature after transferring through air duct was decreased from 56°C to 52°C. The simulation results showed that the appropriate inlet position is at the ceiling and split into 4 inlet positions which had 0.152 x 0.152 m2 width and height. The most appropriate outlet position was 3 m above the ground in order to achieve the highest distribution of moisture content with standard deviation of 1.9 x 10-4. The locations which had the high accumulation of moisture were at the center and both sides of the drying room due to the low air turbulence. From this configuration, the drying time was decreased from 2 days to 89 minutes. Furthermore, after the 2 air circulators were installed in the drying room, the distribution of moisture content, represented in term of standard deviation, was about 1.5 x 10-4. As a consequence, the drying time could be reduced to 78 minutes, but the monthly electricity cost of air circulators was around 590 baht.

scholarly journals Influence of Different Hot Air Drying Temperatures on Drying Kinetics, Shrinkage, and Colour of Persimmon Slices

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 101 ◽  
Author(s):  
Senadeera ◽  
Adiletta ◽  
Önal ◽  
Di Matteo ◽  
Russo
Keyword(s):  
Moisture Content ◽  
Quadratic Model ◽  
Drying Process ◽  
Air Velocity ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Drying Characteristics ◽  
Drying Temperature ◽  
Hot Air

Drying characteristics of persimmon, cv. “Rojo Brillante”, slabs were experimentally determined in a hot air convective drier at drying temperatures of 45, 50, 55, 60, and 65 °C at a fixed air velocity of 2.3 m/s. It was observed that the drying temperature affected the drying time, shrinkage, and colour. Four empirical mathematical models namely, Enderson and Pabis, Page, Logarithmic, and Two term, were evaluated in order to deeply understand the drying process (moisture ratio). The Page model described the best representation of the experimental drying data at all investigated temperatures (45, 50, 55, 60, 65 °C). According to the evaluation of the shrinkage models, the Quadratic model provided the best representation of the volumetric shrinkage of persimmons as a function of moisture content. Overall, higher drying temperature (65 °C) improved the colour retention of dried persimmon slabs.

scholarly journals Pengaruh kecepatan udara dan massa gabah terhadap kecepatan pengeringan gabah menggunakan pengering terfluidisasi

2017 ◽  
Vol 7 (1) ◽  
Author(s):  
S. Syahrul ◽  
M. Mirmanto ◽  
S. Romdani ◽  
S. Sukmawaty
Keyword(s):  
Moisture Content ◽  
Initial Moisture Content ◽  
National Standards ◽  
Drying Process ◽  
Air Velocity ◽  
Drying Time ◽  
Grain Processing ◽  
Grain Moisture ◽  
Time Required ◽  
Drying Chamber

Grain processing does not meet the actual grain harvests. This is due to the unsuitable drying process. Milling grain entrepreneurs and farmers in Indonesia are currently conducting a drying process under the sun. Based on the National Standards Body (BSN), grain moisture content must be at 14% to maintain the grain at high qualities. The purpose of this study is to determine the effect of velocity and grain mass variations on drying times. The grain used in this study contains an initial moisture content of 22% ± 0.5%. The grain is dried by inserting it into the drying chamber and varying the air velocities and grain mass. The air velocities used are 4 m/s, 5 m/s, 6 m/s and the variations of the grain mass are 1 kg 2 kg and 3 kg. The results show that increasing the air velocity decreases the drying time. On the other hand, when the grain mass is increased, the drying time elevates. The air velocity and mass of the grain that results in the fastest drying time are 6 m/s and 2 kg. The time required for achieving the water content of 13.6% is 30 menit. At the air velocity of 4 m/s, and the grain masses of 1 kg, 2 kg, and 3 kg, to achieve moisture contents of 13.4%, 13.5% and 13.4% the drying time needs 50 minutes.

Analysis of Experimental Research Results Obtained for Grain Drying With Electrically Activated Air

2019 ◽  
pp. 230-255 ◽  
Author(s):  
Alexey Nicolaevich Vasiliev ◽  
Alexey Alexeevich Vasiliev ◽  
Dmitry Budnikov ◽  
Gennady Samarin
Keyword(s):  
Experimental Research ◽  
Thick Layer ◽  
Regression Equations ◽  
Drying Process ◽  
Air Ions ◽  
Drying Time ◽  
Grain Moisture ◽  
Grain Drying ◽  
Activation Criterion ◽  
Heat And Moisture

This chapter presents an analysis of factors influencing the heat and moisture exchange for their further use in experimental research to study the process of grain drying with active ventilation. The temperature and velocity of the drying agent and grain moisture content are determined. One centimeter (1 cm) thick layer is considered to be a thin layer. This size appears to be very manageable to transfer the regularities of the drying process to a thicker layer when modeling the drying process in a thick layer. The experiment was carried out for three drying modes: classical mode (i.e., drying of grains with natural and heated air), with a constant concentration of air ions in the drying agent, with cyclic (periodic) presence of air ions in the drying agent. Using the regression equations produced a so-called electro-activation criterion can be described. The dependencies obtained would help to optimize the drying process with respect to drying time criterion.

The Experimental Study on Infrared Dryer for Corn

2015 ◽  
Vol 723 ◽  
pp. 711-714
Author(s):  
Chun Shan Liu ◽  
Si Yu Chen ◽  
Wen Fu Wu ◽  
Jun Fa Wang ◽  
Hai Bo Zhou
Keyword(s):  
Experimental Study ◽  
Energy Consumption ◽  
Moisture Content ◽  
Air Temperature ◽  
Load Condition ◽  
Air Distribution ◽  
Drying Process ◽  
Drying Characteristics ◽  
Infrared Drying ◽  
Hot Air

To understand the drying characteristics of corn in infrared drying process, the research of corn post-harvest drying experiment was developed on self-developed infrared grain dryer. Analysing the influence of hot air temperature by blast capacity and the outlet size of air distribution under the full load condition, the change rules of the corn moisture content, the temperature change and the energy consumption characteristics during the drying process have been researched.

CATFISH DRYING (Clarias Batraclus) USING ‘TEKO BERSAYAP’ SOLAR DRYER

2012 ◽  
Vol 2 (1) ◽  
pp. 14-20
Author(s):  
Yuwana Yuwana
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Ambient Temperature ◽  
Drying Rate ◽  
Drying Process ◽  
Drying Time ◽  
Ambient Relative Humidity ◽  
Solar Dryer

Experiment on catfish drying employing ‘Teko Bersayap’ solar dryer was conducted. The result of the experiment indicated that the dryer was able to increase ambient temperature up to 44% and decrease ambient relative humidity up to 103%. Fish drying process followed equations : KAu = 74,94 e-0,03t for unsplitted fish and KAb = 79,25 e-0,09t for splitted fish, where KAu = moisture content of unsplitted fish (%), KAb = moisture content of splitted fish (%), t = drying time. Drying of unsplitted fish finished in 43.995 hours while drying of split fish completed in 15.29 hours. Splitting the fish increased 2,877 times drying rate.

scholarly journals Cherry Tomato Drying: Sun versus Convective Oven

Horticulturae ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 40
Author(s):  
Vincenzo Alfeo ◽  
Diego Planeta ◽  
Salvatore Velotto ◽  
Rosa Palmeri ◽  
Aldo Todaro
Keyword(s):  
Moisture Content ◽  
Initial Moisture Content ◽  
Drying Process ◽  
Drying Time ◽  
Oven Drying ◽  
Sun Drying ◽  
Different Temperatures ◽  
Final Water Content ◽  
Drying Curves ◽  
Drying Conditions

Solar drying and convective oven drying of cherry tomatoes (Solanum lycopersicum) were compared. The changes in the chemical parameters of tomatoes and principal drying parameters were recorded during the drying process. Drying curves were fitted to several mathematical models, and the effects of air temperature during drying were evaluated by multiple regression analyses, comparing to previously reported models. Models for drying conditions indicated a final water content of 30% (semidry products) and 15% (dry products) was achieved, comparing sun-drying and convective oven drying at three different temperatures. After 26–28 h of sun drying, the tomato tissue had reached a moisture content of 15%. However, less drying time, about 10–11 h, was needed when starting with an initial moisture content of 92%. The tomato tissue had high ORAC and polyphenol content values after convective oven drying at 60 °C. The dried tomato samples had a satisfactory taste, color and antioxidant values.

Study on Drying Characteristics of Microalgae under Different Conditions

2013 ◽  
Vol 724-725 ◽  
pp. 296-299
Author(s):  
Chun Xiang Chen ◽  
Xiao Qian Ma ◽  
Xiao Cong Li ◽  
Wei Ping Qin
Keyword(s):  
Moisture Content ◽  
Mass Loss ◽  
Fresh Water ◽  
Chlorella Vulgaris ◽  
Drying Process ◽  
Drying Time ◽  
Drying Characteristics ◽  
Second Stage ◽  
Drying System ◽  
Two Stages

To find out an alternative of coal saving, a kind of microalgae, Chlorella vulgaris (C. vulgaris) which is widespread in fresh water was studied by digital blast drying system. The effect of the moisture content, drying thickness and temperature on the drying process of C. vulgaris were investigated. The results indicated that when the drying temperature is high, the moisture content is low and the material thickness is small, the drying time is short. The drying process of C.vulgaris can be divided into two stages, and the mass loss is mainly occurred in the second stage . The results will provide guidance for design of drying process and dryer of microalgae.

Temperature Distribution of Hot Air Flow in Heating Zone for Drying Application

2014 ◽  
Vol 627 ◽  
pp. 153-157
Author(s):  
Nawadee Srisiriwat ◽  
Chananchai Wutthithanyawat
Keyword(s):  
Temperature Distribution ◽  
Air Temperature ◽  
Power Supply ◽  
Air Flow ◽  
Heating Zone ◽  
Velocity Control ◽  
Rectangular Duct ◽  
Air Velocity ◽  
Hot Air ◽  
Set Up

The temperature distribution of hot air flow in heating zone of a rectangular duct has been investigated for drying application. The experimental set-up consists of a heater and a fan to generate the hot air flow in the range of temperature from 40 to 100°C and the range of air velocity between 1.20 and 1.57 m/s. An increase of the heater power supply increases the hot air temperature in the heating zone while an increase of air velocity forced by fan decreases the initial temperature at the same power supply provided to generate the hot air flow. The temperature distribution shows that the hot air temperature after transferring through air duct decreases with an increase of the length of the rectangular duct. These results are very important for the air flow temperature and velocity control strategy to apply for heating zone design in the drying process.

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