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Numerical Simulation and Experimental Study on In-store Drying of Grain
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.orgCitation: 2016 ASABE Annual International Meeting 162467051.(doi:10.13031/aim.20162467051)
Authors: Pengxiao Chen, Zhenhua Wang, Kai Huang, Fenghe Wang, Zhongjie Zhang, Deyong Yang, Xiangdong Liu
Keywords: virtual continuous medium; three-dimensional; non-equilibrium model; in-store drying; COMSOL
Based on the characteristic of bulk grain and taking bulk wheat as virtual continuous medium, the local non-equilibrium method was used to construct the three dimensional heat and moisture transfer model according to the conservation laws of energy, mass and momentum. The model contains six equations which are mass and energy conservation equations of air and grain respectively, continuity equation and Darcy‘s law. The mass and heat transfer in the model is coupled. These equations were solved by COMSOL Multiphysics software with given initial conditions and boundary conditions according to the drying experiments. The simulated results are in good agreement with the experimental results. The model can be used to analyze the drying or ventilation process under different operating conditions and boundary conditions.(Download PDF) (Export to EndNotes)