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Low Temperature Moisture Transfer Characteristics of Wheat in Thin Layers
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.orgCitation: Transactions of the ASAE. 37(6): 1919-1926. (doi: 10.13031/2013.28284) @1994
Authors: D.-W. Sun, J. L. Woods
Keywords: Cooling, Deep bed simulation, Diffusion, Equilibrium moisture content, Low temperature dyring, Thin layer drying, Wheat
Wheat was dried in thin layers in the temperature range 3.5 to 23.4° C, with additional points at 30.4, 40.2, and 49.7° C for comparison with previous work. Each sample was dried for about one week. The exponential Newton model was fitted to the data and the resulting drying constant fitted to the Arrhenius equation to describe the temperature effect. The solution for diffusion in a sphere was also fitted giving the diffusivity, which was again fitted to the Arrhenius equation. The diffusion model [standard error = 0.0031 d.b. (dry basis)] fitted the data better than the Newton model (standard error = 0.0067 d.b.). The fitted dynamic equilibrium moisture content was compared with previous static equilibrium moisture content data and was generally higher, as would be expected for a dynamic value. The results are particularly relevant to moisture transfer during the cooling of stored grain, which provides a useful alternative to pesticide use.(Download PDF) (Export to EndNotes)