Journal of Food Process Engineering · 1991 · 20 citations · 4 references
AgricultureAgricultural EngineeringFood ScienceCereal ScienceFood EngineeringHeat TransferFood DryingMoisture AnalysisBed GeometryCereal Grain DryingDryingDrying Bed PerformanceGrain DryingMathematical Modeling Of DryingTemperingThin-layer Drying Models
ABSTRACT A two‐dimensional spouted bed with draft plates for grain drying was tested using soybean, wheat and corn. Drying rate and material temperature were measured as functions of the dryer geometry and operating parameters. the hypothesis of intermittent drying, consisting of a heating period in draft channel and a tempering period in the downcomer was verified. the drying rate was found to be related to the measured rate of solids circulation. For mathematical description of the drying process in the configuration investigated, the Page's equation for thin layer drying of grains was used. the two parameters in this model were correlated versus the bed geometry and the operating parameters of the spouted bed.
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