Validation of CFD models for the deep-bed drying of rice using thermal imaging

ElGamal, Ramadan; Kishk, S. S.; ElMasry, Gamal

doi:10.1016/j.biosystemseng.2017.06.018

Cited by 37 publications

(17 citation statements)

References 20 publications

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“…The thin layer drying testbed used in this experiment has precisely controlled relative humidity. The relative humidity control accuracy of this testbed is ±2% (this accuracy is relatively high compared to similar studies [36,37] ). The machine is 1700 mm high and the transverse section is a square with side length of 550 mm.…”

Section: Test Equipmentmentioning

confidence: 62%

Relationship between accumulated temperature and quality of paddy

Jin

Wong

et al. 2019

International Journal of Food Properties

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In this paper, a model for controlling paddy drying by incorporating accumulated temperature is introduced and defined. Drying experiments using freshly harvested paddy were conducted at different levels of drying air parameters including temperature (T = 27°C, 31°C, 35°C, 39°C, and 43°C), relative humidity (RH = 45%, 50%, 55%, 60%, and 65%), initial moisture content (M 0 = 17%, 19%, 21%, 23%, and 25%) and airspeed (V = 0.4, 0.5, 0.6, 0.7, and 0.8 m s −1). When T = 31°C, RH = 60%, M 0 = 19%, and V = 0.5 ms −1 , the crack additional percentage reached a minimum value of 0.508%, with the average precipitation rate at 0.719%•h. Further, an accumulated temperature and quality chart was provided in this paper. The x-coordinate of this chart is temperature, and the initial moisture content represents the y-coordinate. It covers the drying conditions of the actual dryer well and has a wide range of applicability for real-world environment. The model developed in this study not only provides a scientific reference for precise drying and intelligent control of paddy but also guide the actual drying operation.

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Section: Test Equipmentmentioning

confidence: 62%

Relationship between accumulated temperature and quality of paddy

Jin

Wong

et al. 2019

International Journal of Food Properties

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“…Nowadays, there are other types of drying methods readily available in the industrial and research fields. They are freeze drying, 20 solar drying, 13,21 micro‐wave vacuum drying 12 …”

Section: Natural and Forced Convective Dryingmentioning

confidence: 99%

“…Thermal imaging was performed for the rice kernel during convective drying 21 . Initially, the fresh harvested long grain rice was kept in a freezer (temperature −5°C) for avoiding moisture loss and sterilizing fungus.…”

Section: Experimental Studies and Setups Developed For Convective Dryingmentioning

confidence: 99%

“…In some cases, these images are used to estimate the shrinkages of slices 46 . Thermal image is used to capture the temperature profile inside the rice kernel and this data is used to control the input air temperature 21 . If the comfortable temperature range of a food product is reached beyond the limits, there is a chance the food being cooked partially or color changes may happen and sometimes, it may be unusable.…”

Section: Experimental Studies and Setups Developed For Convective Dryingmentioning

confidence: 99%

“…Figure 6 shows the percentage variation of different food materials used during experiments and mathematical problems on convective drying. Vegetables top in these statistics (66%) and fruits are in the second top (31%) and 3% from other food materials such as milk, 20 wheat, cereal 21 . Among the vegetables used in research, majority of works are found in potato (40%) (Figure 7) and green peas are in 9%.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Convective drying of food materials: An overview with fundamental aspect, recent developments, and summary

Chandramohan

2020

Heat Trans

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Convective drying is an ancient technique to dry moist materials. Many experimental and numerical studies on convective drying enriched the knowledge of researchers and industrialists for further research and developments. In this study, a thorough review is made on convective drying of food materials. A brief history of convective drying, its importance, methods, applications, and statistical data are clearly reviewed. The impact of important drying parameters such as shrinkage and influence of pretreatment during convective drying have been critically appraised. Instruments used, experimental setup developed, and properties measured and estimated have been listed and analyzed. A novel technology of taking snapshots during drying using the thermal camera is discussed. Different mathematical models such as analytical and numerical methods and its present challenges are extensively reviewed and discussed. An advanced level solution for convective drying at present is explained. Gaps in numerical methods to solve convective drying problems have been discussed and effective summaries are drawn. K E Y W O R D S analytical and numerical model, computational fluid dynamics, convective drying, effect of pretreatment, shrinkage, thermal imaging 1282 | VP How to cite this article: VP C. Convective drying of food materials: An overview with fundamental aspect, recent developments, and summary.

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A Deep Convolutional Neural Network Architecture for Boosting Image Discrimination Accuracy of Rice Species

Lin

Chen

et al. 2018

Food Bioprocess Technol

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Validation of CFD models for the deep-bed drying of rice using thermal imaging

Cited by 37 publications

References 20 publications

Relationship between accumulated temperature and quality of paddy

Relationship between accumulated temperature and quality of paddy

Convective drying of food materials: An overview with fundamental aspect, recent developments, and summary

A Deep Convolutional Neural Network Architecture for Boosting Image Discrimination Accuracy of Rice Species

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