2009
DOI: 10.4025/actasciagron.v31i4.3872
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Performance of the Michigan drying simulation model with a new drying rate concept

Abstract: E-mail: valdecir.dalpasquale@gmail.com ABSTRACT. New formulation of the Michigan State University -MSU drying simulation model is proposed, based on Page's thin-layer equation. It was derived, and the new drying rate formulation was used to define the humidity ratio of the air, and to complete the definition of the product temperature. All these resulted in less derivatives approximated by finite differences. The improved MSU model led to precise results, with large flexibility in time and space increments … Show more

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Cited by 6 publications
(4 citation statements)
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“…The system has unknown variables such as moisture content, grain layer temperature, drying air humidity ratio, and temperature. These balances originate a set of four partial differential equations which must be solved together by numerical integration (Brooker et al, 1992), using in our case finite differences as performed by Dalpasquale et al (2009), having defined the initial and boundary conditions in section 2.4 as starting point. The equations describing the fixed bed drying phenomena proposed by Bakker‐Arkema et al (1974) are further explained as follows: The energy leaving the layer equals the incoming energy minus the energy transferred by convection (balance for the enthalpy of the air): Tx=hasGaca+GacvHTTg …”
Section: Methodsmentioning
confidence: 99%
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“…The system has unknown variables such as moisture content, grain layer temperature, drying air humidity ratio, and temperature. These balances originate a set of four partial differential equations which must be solved together by numerical integration (Brooker et al, 1992), using in our case finite differences as performed by Dalpasquale et al (2009), having defined the initial and boundary conditions in section 2.4 as starting point. The equations describing the fixed bed drying phenomena proposed by Bakker‐Arkema et al (1974) are further explained as follows: The energy leaving the layer equals the incoming energy minus the energy transferred by convection (balance for the enthalpy of the air): Tx=hasGaca+GacvHTTg …”
Section: Methodsmentioning
confidence: 99%
“…The MSU model bears a similar structure as the Thompson model; the drying process simulation is divided into reduced increments of time and thin grain thicknesses, adopting the output drying air conditions from one layer as the input conditions for the following one (Liu & Bakker-Arkema, 2001). It is a theoretical non-equilibrium model rigidly based on the heat and mass transfer laws; therefore a precise and exact result was expected (Dalpasquale et al, 2009).…”
Section: Msu Modelmentioning
confidence: 99%
“…However, the production of grains is only successfully achieved if they are maintained with integrity and quality until consumption, which often does not happen mainly due to the interferences of the processes applied in the post-harvest stages (Dalpasquale & Sperandio, 2009;Park, Kim, Park, & Kim, 2012). Drying is the most used process to ensure the quality and stability of the grains, considering that the decrease of the water content of the material reduces the biological activity and the chemical and physical changes that occur during storage.…”
Section: Introductionmentioning
confidence: 99%
“…Thus, there is concern about drying the product, although this technique may cause some type of damage, altering the physical properties and even causing damage to the grains (Coradi, Melo, & Rocha, 2014a;Resende, Rodrigues, Siqueira, & Arcanjo, 2010;Sousa, Resende, Chaves, & Costa, 2011). Information about the heat and mass transfers that occur between biological material and its drying elements are essential for grain quality systems (Corrêa, Goneli, Afonso Júnior, Oliveira, & Valente, 2010;Dalpasquale, Sperandio, & Kolling, 2009). The temperature that is used for drying is very important because it can change the physicochemical properties of the oil, leading to the rancidity of fats and changes in pigments such as carotenoids (Borém, Coradi, Saath, & Oliveira, 2008;Coradi, Borém, & Reinato, 2014b).…”
Section: Introductionmentioning
confidence: 99%