Silo–dryer–aerator in fixed and thick layer conceptualized for high quality of grains applied in different social scales post-harvest: modeling and validation

Coradi, Paulo Carteri; Lemes, Ângelo Francisco Calegare; Müller, Amanda; Jaques, Lanes Beatriz Acosta; Dubal, Ítala Thaísa Padilha; Bilhalva, Nairiane dos Santos; Teodoro, Paulo Eduardo; Steinhaus, Jonatas Ibagé; Maier, Dirk E.

doi:10.1080/07373937.2020.1870040

Cited by 17 publications

(11 citation statements)

References 47 publications

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“…Among the biggest challenges to minimize these losses, the insufficient infrastructure, the lack of technologies for the distribution of products, and the unavailability of a satisfactory marketing system are key points that demand attention (Henz, 2017; Pohndorf et al, 2018). Additionally, the post‐harvest process, such as drying, storage, processing, and transportation, interfere considerably with the quality of these products (Chen et al, 2018; Coradi et al, 2021; Kumar & Kalita, 2017). The alterations in drying and storage conditions can accelerate the grains metabolic processes and effect the physical and physicochemical stability of the grains (Bowkaew & Prasertsan, 2020; Coradi, Oliveira, Carneiro, et al, 2020; Graf et al, 2015; Henning et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Postharvest engineering: Effects of drying and storage operations on the quality of processed soybeans

Lima,

Rodrigues,

dos Santos

et al. 2023

J Food Process Engineering

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Sustainable production involves adapting processes and reducing losses in the post‐harvest, processing, and industrialization stages of soybean. Currently, the scientific literature has a range of studies that address post‐harvest losses and the technologies and procedures necessary to manage these processes. However, there is a knowledge gap about the approach to soybean and the entire production chain that involves it. This review established a detailed and comprehensive study of soybean post‐harvest processes, with a broad discussion on the performance of different techniques and technologies applied during the drying, storage, and processing dynamics of the soybean.Practical ApplicationsThe post‐harvest stages aim the conservation of the grains quality and the reduction of losses, constituting a link between the primary production sector, industry, and the consumer market, with important participation in the logistics of the production chain. In this review, the current scenario of post‐harvest and soybean processing was characterized, based on a survey of scientific studies that demonstrated the technological evolution in the area and the advances necessary to achieve maximum efficiency in the sector. The review conducted indicated the possibilities for further studies and decision‐making in research in post‐harvest and processing engineering and the updated adoption of control parameters applied to the industry.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Postharvest engineering: Effects of drying and storage operations on the quality of processed soybeans

Lima,

Rodrigues,

dos Santos

et al. 2023

J Food Process Engineering

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“…This interferes with the movement and uneven distribution of the intergranular air, which is insufflated by the drying exhaust, possibly causing excessive drying at some points and non‐drying of the grains at others. Moreover, it results in the migration of moisture, heating of the grains, and condensation and contamination of the grains (Coradi et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Stationary rice drying: Influence of initial moisture contents and impurities in the mass grains on the physicochemical and morphological rice quality

Nunes

Coradi

Müller

et al. 2022

Food Processing Preservation

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The initial moisture contents and impurities in the grain mass can interfere with the drying operation in a stationary dryer. Thus, the objective of this study was to evaluate the effect of drying air movement in the rice mass as a function of initial moisture contents (19, 18, 17, and 16% w.b.) and impurities (1.5, 2.5, 2.0, and 3.0%) on the physicochemical properties and morphological rice quality. The moisture and impurity contents provided alterations in the movement and distribution of the drying air in the upper layers of the stationary dryers. Consequently, the physicochemical properties and morphological quality of rice were altered. In addition, the reduction in the starch and fat contents was correlated to higher percentages of crude protein, mainly upper grain layers. Thus, the rice mass at moisture content of 17% (w.b.) and impurity at 2.5% allowed major uniformity and greater drying versatility in the stationary dryer for rice quality. Practical applications The rice drying in the stationary dryer is an excellent option to reduce drying and storage infrastructure and achieve satisfactory grain quality, as long as there is an adequate control and management of the batches of grain received in terms of moisture uniformity and impurity contents. For proper rice management in the stationary dryer, it is recommended to pre‐cleaning the grain mass to 2% of impurities, while the initial grain moisture content for drying must be below 18% (w.b.). The standardization of batches in terms of initial moisture content and impurities allows for an adequate flow and distribution of air in the grain mass to obtain efficiency in drying at low temperatures and maintaining grain quality. From a commercial point of view, the grains can remain in the drying process and stored in silo‐dryers for the harvest period until the time they can be sold at better market prices.

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“…The implementation of an internal program of energy conservation is the first step for a rational use of energy in a processing unit of agricultural products [ 8 , 9 ]. Drying requires over 60% of the total energy used in production, whereas cultural practices consume 16%, planting and crops 12%, harvest 6%, and transport 6% [ 10 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

Development and validation of a heated drying air diffusion system to optimize rotary dryers and final coffee quality

et al. 2021

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The final quality of pre-processed coffees is influenced by the applied drying technology. Thus, the aim of the study was to develop and validate a heated air flow diffusion system to optimize and reduce the drying time of rotary dryers and improve the final quality of coffee. Computational fluid dynamics was used for the simulation of the air fluid dynamics in the combustion chamber of the heat generator. It was observed that the energy losses in the upper and lower walls of the heat generator chamber were higher with an increase in the convective heat transfer coefficient. It was found that the rate of fluid flow presented a fully developed profile, in which the higher speed value was found in the central region of the outlet. The reduction in moisture content during coffee drying was directly proportional to the increase in temperature. The Midilli model shows the best fit to describe the drying curves of the coffee. The effective diffusion coefficient increases with increasing temperature of the drying air. It was observed that the adjustments of the fluid dynamics in the burning of gas and the adaptation of the diffuser system significantly influenced the drying time and final quality of naturally processed and pulped coffees. In conclusion, the adapted technological set, a rotary dryer with gas heating and diffusion of heated air, had a high performance in the final quality of the coffee, and for this reason it is recommended to producers and the industry.

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Silo–dryer–aerator in fixed and thick layer conceptualized for high quality of grains applied in different social scales post-harvest: modeling and validation

Cited by 17 publications

References 47 publications

Postharvest engineering: Effects of drying and storage operations on the quality of processed soybeans

Postharvest engineering: Effects of drying and storage operations on the quality of processed soybeans

Stationary rice drying: Influence of initial moisture contents and impurities in the mass grains on the physicochemical and morphological rice quality

Development and validation of a heated drying air diffusion system to optimize rotary dryers and final coffee quality

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