Study on drying characteristics of corn based on 3D model

被引：14

作者：

Jin, Xu ^{[1
]}

Wang, Chen ^{[1
]}

Bi, Qingyue ^{[1
]}

Liu, Zhongyan ^{[1
]}

Zhang, Zhentao ^{[2
]}

机构：

[1] Northeast Elect Power Univ, Heat Pump Technol Inst, 169 Changchun RD, Jilin 132012, Jilin, Peoples R China

[2] Chinese Acad Sci, Tech Inst Phys & Chem, Beijing 100190, Peoples R China

来源：

INTERNATIONAL JOURNAL OF FOOD ENGINEERING | 2020年 / 16卷 / 08期

关键词：

corn; drying; mass transfer resistance; moisture diffusion; numerical simulation; MOISTURE TRANSFER; MASS-TRANSFER; HEAT; SIMULATION; KERNELS; TRANSPORT; SHRINKAGE; LAYER;

D O I：

10.1515/ijfe-2019-0320

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this study, the moisture diffusion process and mass transfer resistances for the drying process of corn were studied numerically. A 3D mathematical model for the heat and mass transfer of the hot air drying of corn was established. The heterogeneity of the corn kernels' physical structure was designed by multi-component modeling of the corn geometry. The distributions of the temperature and moisture inside the kernel during the drying process were simulated by COMSOL Multi physics software. The effects of drying air temperature, relative humidity, and wind velocity on the mass transfer process of drying corn were analyzed. The pericarp resistance comprised the majority of the mass transfer resistance in the drying process. The drying air temperature significantly reduced pericarp resistance. The higher the wind velocity was, the lower the boundary layer resistance.

引用

页数：13

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