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Simulation of Wheat Circulating Cross-flow Dryer

  • Kim, Oui-Woung (Food Marketing Research Group, Korea Food Research Institute) ;
  • Kim, Hoon (Food Marketing Research Group, Korea Food Research Institute) ;
  • Kim, Woong (Division of Bio-Industry Engineering, Koungju National University) ;
  • Lee, Hyo-Jai (Food Marketing Research Group, Korea Food Research Institute) ;
  • Han, Jae-Woong (Division of Bio-Industry Engineering, Koungju National University)
  • Received : 2015.07.29
  • Accepted : 2015.08.20
  • Published : 2015.09.01

Abstract

Purpose: In Korea, wheat is dried using circulating cross-flow grain dryers. However, there is no research on wheat drying which can be utilized for the dryers. Therefore, this study developed and evaluated a simulation of the circulating cross-flow dryer, and examined the effects of various factors on drying performance. Methods: The simulation program was developed using drying models and was evaluated against wheat-drying experiments with a dryer having a 30-ton capacity. The influence of drying temperature, air volume, and grain falling rate on drying performance were examined through the simulation. Results: The experimental results validated the simulation program by showing the same root mean square error (RMSE) for moisture content (0.286%) and drying rate (0.056%/h) in both the experimental data and the simulation values. The appropriate wheat-drying parameter values, considering drying conditions, were determined to be $50^{\circ}C$ for drying temperature, $500m^3/min$ for air volume, and a grain falling rate of $36.0m^3/h$. Conclusions: The developed simulation program for circulating cross-flow dryers analyzed the influences of performance factors such as drying temperature, air volume, and falling rate on drying performance.

Keywords

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