Three-Dimensional Numerical Modeling of Convective Heat Transfer During Shallow-Depth Forced-Air Drying of Brown Rice Grains

Pérez, Jonathan H.; Tanaka, Fumina; Tanaka, Fumihiko; Hamanaka, Daisuke; Uchino, Toshitaka

doi:10.1080/07373937.2015.1026440

Cited by 25 publications

(8 citation statements)

References 26 publications

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“…Thus, the presence of impurities in the grain mass and the high initial moisture content of rice may have influenced the intergranular porosity and the velocity and distribution of the drying air, resulting in a low drying yield. Similar results were obtained in studies on the stationary dryer, in the drying of wheat and rice grains with high moisture content; there were problems with increase in the temperature of the grain mass due to the increase in the drying time and low yield of the process (Khatchatourian & Savicki, 2004;Perez et al, 2015).…”

Section: Air Conditions In the Grain Mass In The Stationary Dryersupporting

confidence: 82%

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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Section: Air Conditions In the Grain Mass In The Stationary Dryersupporting

confidence: 82%

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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“…In the paper published by Perez, Tanaka, Hamanaka and Uchino [7], the authors evaluated the chosen heat transfer model and as conclusion, they noticed that during forced-air drying of rice grains, the grains located in the bottom of drying chamber absorbed significant amount of heat than those in the middle and topmost layers.…”

Section: Results Of Studied Modelsmentioning

confidence: 99%

“…In reference [7], the authors evaluated the heat transfer using a semi-cylindrical drying chamber with shallow depth forced-air and the Fourier's Law, which consists of a partial differential equation. The equation is shown below:…”

mentioning

confidence: 99%

“…Air temperature significantly affects the mass transfer process, whereas air velocity poses almost no effect, and a low velocity lessens energy consumption. Rice Vertical Silo [5] Soya Beans Cross Flow Grain Dryers [6] Paddy Columnar Dryer [7] Brown Rice Shallow Depth Forced-Air [8] Generic Grains Mixed-Flow Dryer [9] Corn and Rice Mixed-Flow Dryer [10] Corn Not specified…”

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confidence: 99%

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A Survey on Heat Transfer in the Aerated Drying Process of Stored Grains

Petravicius¹,

Moraes²,

Souza³

et al. 2020

Proceeding Series of the Brazilian Society of Computational and Applied Mathematics

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The purpose of this review is to investigate and analyze recent publications on experimental studies on mathematical models that evaluate, or suggest that such a method can be evaluated, the drying process of stored grains by aeration and how the heat transfer occurs in this process. The emphasis for this paper is on the observation of types of grains ordinarily usually used in the experimental studies, on the mathematical techniques that define the models and on the efficiency observed for these studied models. Finally, it is expected to present a paper with a synthesis consistent with the current reality that might direct subsequent research on the area of heat transfer on stored grains drying by aeration.

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“…al [9] studied drying of single rice kernel, and Perez et. al [10] , studied drying of multiple layers of rice grains with actual geometry of individual rice grain. Modeling of particles with actual shape, helps to understand the variation of transport properties along the surface.…”

Section: Introductionmentioning

confidence: 99%

Drying of Almonds II: Multiple Particles

Chilka

Ranade

2017

Indian Chemical Engineer

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Computational modeling is an efficient and effective tool for modeling of drying process for food products. Developing validated computational models for drying processes is essential to build energy efficient drying units, producing uniform quality of dried products. This work presents drying behavior of almonds with a specific focus on understanding interaction among multiple almonds. Eight (2x2x2) particles, and twenty-seven (3x3x3) particles arranged in the shape of a cuboid were used to conduct drying experiments in a Mettler Toledeo Moisture Analyzer unit. Experiments were conducted to measure the moisture loss data with respect to drying time using Almond kernels. Experimental data was used to understanding drying kinetics as well as variation in moisture content with respect to their positions in a cuboid. Computational fluid dynamics (CFD) based simulations were carried out for the flow, heat transfer and drying of particles in the unit. Actual geometry of individual particles were considered in simulations, to predict the variation in velocity, heat and mass transfer coefficients for all the particles. Simulations predicted moisture loss data that matches well with the experimentally measured values. Average moisture for each layer was also compared for various intermediate drying times. Simulation results captured the overall drying process for multiple particles system adequately.The results are compared with the results obtained with drying of a single almond. The approach, models and presented results will be useful for designing large scale drying units for almonds.

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Three-Dimensional Numerical Modeling of Convective Heat Transfer During Shallow-Depth Forced-Air Drying of Brown Rice Grains

Cited by 25 publications

References 26 publications

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

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

A Survey on Heat Transfer in the Aerated Drying Process of Stored Grains

Drying of Almonds II: Multiple Particles

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