Viscosities of refined, bleached, deodorized (RBD) and refined, bleached, winterized (RBW) canola oils were measured at temperatures from 4 to 100°C. The viscosities of these refined canola oils were exponentially related to the oil temperature. Viscosity of the RBW oil was slightly greater than that of the RBD oil when the temperature was below 15°C. Compared to refined soybean oil, the canola oils were substantially more viscous. The viscosity of canola oil was modelled asv = exp(C0 + C1T + C2T2). The maximum predicted error was less than 1.6% over the tested temperature range.
The bulk volume shrinkage of canola and wheat were measured for the temperature range of 20–80C and relative humidity range of 15–90%. the volume decreased exponentially with time as seed moisture content was reduced. For canola, an oilseed, shrinkage and moisture reduction were linearly correlated with a shrinkage coefficient of about 1.0. For wheat, a starchy grain, the relationship was also linear but the coefficient was greater than 1.3. the shrinkage coefficients for both wheat and canola did not show a correlation with drying temperature but varied linearly with relative humidity of the drying air.
This paper discusses recent advances in cereal drying. It focuses on mathematical modeling of convective heat and mass transfer using air as the drying medium. The mathematical modeling of air distribution follows conservation of momentum and a constituent equation relatinng the velocity of air to its static pressure. The paper presents data obtained from a series of detailed wheat drying experiments. It is shown that the existing simulation models can be improved once the thin layer drying equation is uplated spatially and temporally within the bulk grain. The use of variable properties in calculating transient moisture contents and temperatures also improves the accuracy of mathematical simulations.
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