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MATHEMATICAL MODELLING OF THIN-LAYER DRYING KINETICS OF WHEAT
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.orgCitation: 2007 ASAE Annual Meeting 076193.(doi:10.13031/2013.23517)
Authors: André luis Duarte Goneli, Paulo Cesar Corrêa, Marcio Arêdes Martins
Keywords: Drying, wheat, Drying models, Drying temperature
The thin-layer drying characteristics of wheat grains were studied in this work. The experimental data were obtained in order to fit to semi-theoretical models widely used to describe thin-layer drying behavior of agricultural products. The effect of the air temperature on drying kinetic was also evaluated. The drying kinetics of wheat in a thin-layer dryer was investigated for a temperature range of 35 to 55°C and relative humidity of 55 ± 1%. The time required for wheat dying from an initial moisture content of 32 % in dry basis to the final moisture content of 13 % was 24.25, 7.0 and 3.5 h for drying temperatures of 35, 45, and 55°C, respectively. Eight mathematical thin-layer model were used to fit the drying data. The best fit was verified for the Page model to describing thin-layer drying process. It was verified that the temperature dependence of the model parameter could be predictable by Arrhenius-type relationship. The activation energy was found to be 26.829 kJ mol-1.(Download PDF) (Export to EndNotes)