Performance of the Michigan drying simulation model with a new drying rate concept

Dalpasquale, Valdecir Antoninho; Sperandio, Décio; Kolling, Evandro Marcos

doi:10.4025/actasciagron.v31i4.3872

Cited by 6 publications

(4 citation statements)

References 3 publications

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“…The system has unknown variables such as moisture content, grain layer temperature, drying air humidity ratio, and temperature. These balances originate a set of four partial differential equations which must be solved together by numerical integration (Brooker et al, 1992), using in our case finite differences as performed by Dalpasquale et al (2009), having defined the initial and boundary conditions in section 2.4 as starting point. The equations describing the fixed bed drying phenomena proposed by Bakker‐Arkema et al (1974) are further explained as follows: The energy leaving the layer equals the incoming energy minus the energy transferred by convection (balance for the enthalpy of the air):

\frac{\partial T}{\partial x} = \frac{- h a_{s}}{G_{a} c_{a} + G_{a} c_{v} H} (T - T_{g})

…”

Section: Methodsmentioning

confidence: 99%

“…The MSU model bears a similar structure as the Thompson model; the drying process simulation is divided into reduced increments of time and thin grain thicknesses, adopting the output drying air conditions from one layer as the input conditions for the following one (Liu & Bakker-Arkema, 2001). It is a theoretical non-equilibrium model rigidly based on the heat and mass transfer laws; therefore a precise and exact result was expected (Dalpasquale et al, 2009).…”

Section: Msu Modelmentioning

confidence: 99%

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Improving the drying performance of parchment coffee due to the newly redesigned drying chamber

Duque‐Dussán

Banout

2022

J Food Process Engineering

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The Colombian coffee growers face many complications when using traditional open-sun drying techniques such as post-harvest process delays or incomplete grain dryness because of climate conditions. Therefore, local workshops began fabricating low-capacity dryers simulating the industrial equipment working principles. One of the most commercialized units is a triple tray rectangular-shaped dryer with a 31.25 kg capacity of dry parchment coffee per batch, providing the issue with an acceptable solution. However, it was redesigned into a circular shape holding a lower grain bed thickness and a vertical air inlet with a diffusive tray. Both units were simulated using the Thompson and the Michigan State University grain drying mathematical models to obtain their theoretical drying time. Then, a computational fluid dynamics simulation was conducted, attaining the unit's drying air behavior, the circular dryer exhibited notable drying times reduction and even air distribution, optimizing the dryer's performance, representing a benefit for the coffee-growing farmers. Practical ApplicationsA cylindrical arranged coffee dryer with a vertical air inlet reduces the drying time of the grain, allowing a better rentability of the grower and improves the air distribution inside the equipment, meaning that the moisture removal will occur uniformly, safeguarding that the product's final moisture content meets the required conditions for safe storage.

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\frac{\partial T}{\partial x} = \frac{- h a_{s}}{G_{a} c_{a} + G_{a} c_{v} H} (T - T_{g})

…”

Section: Methodsmentioning

confidence: 99%

Section: Msu Modelmentioning

confidence: 99%

Improving the drying performance of parchment coffee due to the newly redesigned drying chamber

Duque‐Dussán

Banout

2022

J Food Process Engineering

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“…However, the production of grains is only successfully achieved if they are maintained with integrity and quality until consumption, which often does not happen mainly due to the interferences of the processes applied in the post-harvest stages (Dalpasquale & Sperandio, 2009;Park, Kim, Park, & Kim, 2012). Drying is the most used process to ensure the quality and stability of the grains, considering that the decrease of the water content of the material reduces the biological activity and the chemical and physical changes that occur during storage.…”

Section: Introductionmentioning

confidence: 99%

Experimental prototype of silo-dryer-aerator of grains using Computational Fluid Dynamics (CFD) system

Coradi

Lemes

2019

Acta Sci. Technol.

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The aim of this study was to size up and evaluate a fixed bed experimental silo-dryer-aerator with four static grain drying cells for segregation lots, through simulations with mathematical equations and a computational fluid dynamics (CFD) system. The average specific energy consumption of the dryer was 2,998.56 kJ kg-1 of evaporated water. At the global scale, the amount of heat needed to complete a grain drying was 22,283.84 kcal (5,325.96 kJ kg-1) and the amount of heat required to complete the cooling of a stored grain mass was 3,525 kcal (842.49 kJ kg-1). The drying equipment responded positively to the dynamic aspects of air, distribution, flow, pressure, speed and heating. The results obtained allow us to conclude that the silo-dryer-aerator prototype was characterized as a viable and sustainable tool, making it possible to perform the drying and storage of grains in standardized and segregated lots, according to genetic characterization, minimizing quantitative and qualitative losses.

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“…Thus, there is concern about drying the product, although this technique may cause some type of damage, altering the physical properties and even causing damage to the grains (Coradi, Melo, & Rocha, 2014a;Resende, Rodrigues, Siqueira, & Arcanjo, 2010;Sousa, Resende, Chaves, & Costa, 2011). Information about the heat and mass transfers that occur between biological material and its drying elements are essential for grain quality systems (Corrêa, Goneli, Afonso Júnior, Oliveira, & Valente, 2010;Dalpasquale, Sperandio, & Kolling, 2009). The temperature that is used for drying is very important because it can change the physicochemical properties of the oil, leading to the rancidity of fats and changes in pigments such as carotenoids (Borém, Coradi, Saath, & Oliveira, 2008;Coradi, Borém, & Reinato, 2014b).…”

Section: Introductionmentioning

confidence: 99%

<b>Yield and acidity indices of sunflower and soybean oils in function of grain drying and storage

2017

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ABSTRACT. The aim of this study was to identify the best conditions for drying and storing soybeans and sunflower grains to maintain their quality. In the first experiment, the soybeans were found to have initial moisture contents of 25 and 19% (w.b.) at different drying air temperatures (75, 90, 105, and 120°C). In the second step, the soybeans were evaluated after they were stored in paper bags and plastic polyethylene at temperatures of 3, 10 and 23°C for six months. In the third experiment, sunflower grains were tested after exposure to drying air temperatures of 45, 55, 65, and 75°C, and under storage conditions of 25°C and 50%, 20°C and 60%, 30°C and 40% RH over six months in paper bags and raffia. Drying the sunflower seeds at 45°C and storing them at 30°C and 40% RH led to higher oil yields and lower acid numbers. The oil that was extracted from the acid number was higher for soybean grains that were dried down from initial concentrations of 25% water at a drying air temperature of 120°C. The air temperature in storage at 3°C favored for yield and reduction of the soybean oil acidity.Keywords: postharvest, processing and quality.Rendimento e índice de acidez do óleo de girassol e soja em função da secagem e armazenamento dos grãos RESUMO. Este estudo teve como objetivo identificar as melhores condições para secagem e armazenamento de grãos de soja e de girassol para a qualidade. No primeiro experimento, avaliou-se grãos de soja com umidades iniciais de 25 e 19% (b.u.) em diferentes temperaturas do ar de secagem (75, 90, 105 e 120°C). Na segundo etapa, avaliou-se grãos de soja armazenadas em sacos de papel e de plástico polietileno nas temperaturas de 3, 10 e 23°C, durante seis meses. No terceiro experimento, testaram-se grãos de girassol na secagem com temperaturas do ar de 45, 55, 65 e 75°C e condições de armazenagem de 25°C e 50%, 20°C e 60%, 30°C e 40% de UR do ar, ao longo de seis meses, usando sacos de papel e ráfia. A secagem de grãos de girassol a 45°C e o armazenamento na condição de 30°C e 40% UR forneceu maior rendimento do óleo e menores índice de acidez. O índice de acidez do óleo extraído da soja foi maior para os grãos submetidos à secagem com teores iniciais de água de 25% e na temperatura do ar de secagem de 120°C. O armazenamento na temperatura do ar a 3°C foi favorável ao rendimento e a redução do índice de acidez do óleo de soja.Palavras-chave: pós-colheita, processamento e qualidade.

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Performance of the Michigan drying simulation model with a new drying rate concept

Cited by 6 publications

References 3 publications

Improving the drying performance of parchment coffee due to the newly redesigned drying chamber

Improving the drying performance of parchment coffee due to the newly redesigned drying chamber

Experimental prototype of silo-dryer-aerator of grains using Computational Fluid Dynamics (CFD) system

<b>Yield and acidity indices of sunflower and soybean oils in function of grain drying and storage

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