Comprehensive Analysis of Drying Kinetics, Heat and Mass Transfer, and Thermodynamic Properties in High-Temperature Drying of High-Moisture Corn

IF 2.7 3区 农林科学 Q3 ENGINEERING, CHEMICAL
Emmanuel Baidhe, Clairmont L. Clementson, Kenneth Hellevang, Lin Zhulu
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Abstract

A shorter growing season, limited fall dry-down period, and risk of early frost in the Northern Plains, US, necessitate the harvest of high-moisture corn. High-temperature drying is essential for preserving grain quality under these conditions. This research systematically characterizes drying behavior, heat and mass transfer, thermodynamic properties, and energy dynamics for high-temperature drying of high-moisture corn. Experimental conditions were drying temperature (65°C–100°C), air velocity (2–3.66 ms−1), initial moisture content (17%–25% wb), ambient temperature (10°C–25°C), and relative humidity (20%–60%). Temperature, air velocity, and initial moisture content significantly influenced drying kinetics, which predominantly occurred in the falling-rate stage and was best described by the Midilli et al. model. The effective moisture diffusivity and convective mass transfer coefficient are significantly impacted by initial moisture content and temperature, leading to a slow-to-moderate drying process. The quadratic relationship between activation energy and air velocity highlights the cooling effect at higher airflow, necessitating greater energy input for moisture diffusion and convection. The thermodynamic analysis defines high-temperature drying of high-moisture corn as both an endothermic and endergonic process, with enthalpy and entropy increasing with moisture content and air velocity. Energy utilization efficiency was found to be strongly influenced by drying temperature–air velocity interaction, with 71.62%–81.82% of energy effectively used for moisture removal. Ambient temperature had a more pronounced impact on energy utilization efficiency than relative humidity. Given these insights, precise control and optimization of drying conditions under specific ambient conditions are essential to enhance energy efficiency and overall drying performance in high-moisture corn drying.

高水分玉米高温干燥动力学、传热传质及热力学性质综合分析
较短的生长季节,有限的秋季干旱期,以及美国北部平原早霜的风险,使高水分玉米的收获成为必要。在这种条件下,高温干燥对保持粮食品质至关重要。本研究系统地描述了高水分玉米的干燥行为、传热传质、热力学性质以及高温干燥的能量动力学。实验条件为干燥温度(65°C - 100°C)、风速(2-3.66 ms−1)、初始含水量(17%-25% wb)、环境温度(10°C - 25°C)和相对湿度(20%-60%)。温度、空气速度和初始水分含量显著影响干燥动力学,这主要发生在下降速率阶段,Midilli等人的模型最好地描述了这一点。有效水分扩散系数和对流传质系数受初始水分含量和温度的显著影响,导致干燥过程缓慢至中度。活化能与风速之间的二次关系突出了大气流下的冷却效果,需要更大的能量输入来进行水分扩散和对流。热力学分析将高水分玉米的高温干燥定义为吸热和吸氧过程,焓和熵随水分含量和空气速度的增加而增加。能量利用效率受干燥温度-风速交互作用的影响较大,有71.62% ~ 81.82%的能量被有效地用于除湿。环境温度对能量利用效率的影响比相对湿度更显著。鉴于这些见解,在特定环境条件下精确控制和优化干燥条件对于提高高水分玉米干燥的能源效率和整体干燥性能至关重要。
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来源期刊
Journal of Food Process Engineering
Journal of Food Process Engineering 工程技术-工程:化工
CiteScore
5.70
自引率
10.00%
发文量
259
审稿时长
2 months
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.
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