{"title":"CFD-DEM Simulation Study on Heat and Mass Transfer of Wheat Particles in Gas–Solid Fluidized Bed","authors":"Kaimin Yang, Xin Li, Yuancheng Wang, Xinming Du","doi":"10.1111/jfpe.70036","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>Understanding the physical phenomena during fluidized bed drying is crucial. In this study, the dispersion and drying behavior of wheat particles under different fitting models were studied based on Computational Fluid Dynamics–Discrete Element Method. The impact of air parameters on heat and moisture transfer was revealed. The results indicate that the particle dispersion coefficient ranges from 10<sup>−3</sup> to 10<sup>−1</sup> m<sup>2</sup> s<sup>−1</sup>. The drying non-uniformity in the fluidized bed increases with time, while the heating rate gradually decreases. The accumulation of particles in the bottom region is identified as the primary cause of drying non-uniformity. For the 5S and 7S models, the standard deviation of particle moisture distribution and bed heating rate during drying differs by ~1%. Air temperature emerges as the key factor affecting drying rate, and variations in air velocity can mitigate the non-uniformity of drying in the fluidized bed. These findings contribute to optimizing fluidized bed drying systems.</p>\n </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 1","pages":""},"PeriodicalIF":2.7000,"publicationDate":"2025-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Process Engineering","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/jfpe.70036","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"ENGINEERING, CHEMICAL","Score":null,"Total":0}
引用次数: 0
Abstract
Understanding the physical phenomena during fluidized bed drying is crucial. In this study, the dispersion and drying behavior of wheat particles under different fitting models were studied based on Computational Fluid Dynamics–Discrete Element Method. The impact of air parameters on heat and moisture transfer was revealed. The results indicate that the particle dispersion coefficient ranges from 10−3 to 10−1 m2 s−1. The drying non-uniformity in the fluidized bed increases with time, while the heating rate gradually decreases. The accumulation of particles in the bottom region is identified as the primary cause of drying non-uniformity. For the 5S and 7S models, the standard deviation of particle moisture distribution and bed heating rate during drying differs by ~1%. Air temperature emerges as the key factor affecting drying rate, and variations in air velocity can mitigate the non-uniformity of drying in the fluidized bed. These findings contribute to optimizing fluidized bed drying systems.
期刊介绍:
This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.