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DRYING OF WHEAT GRAIN IN THIN LAYERS
by
VEERENDRA KUMAR BHARGAVA
B.Tech.(Hons.), Indian I n s t i t u t e o f Technology, Kharagpur, 1966
A THESIS SUBMITTED IN PARTIAL FULFILMENT OF
THE REQUIREMENTS FOR THE DEGREE OF
MASTER OF APPLIED SCIENCE
i n the Department of
A g r i c u l t u r a l E n g i n e e r i n g
We accept t h i s t h e s i s as conforming t o the
r e q u i r e d standard
THE UNIVERSITY OF BRITISH COLUMBIA
May, 1970.
In p r e s e n t i n g t h i s t h e s i s i n p a r t i a l f u l f i l m e n t o f t h e r e q u i r e m e n t s f o r
an advanced d e g r e e a t t h e U n i v e r s i t y o f B r i t i s h C o l u m b i a , I a g r e e t h a t
t h e L i b r a r y s h a l l make i t f r e e l y a v a i l a b l e f o r r e f e r e n c e and s t u d y .
I f u r t h e r a g r e e t h a t p e r m i s s i o n f o r e x t e n s i v e c o p y i n g o f t h i s t h e s i s
f o r s c h o l a r l y p u r p o s e s may be g r a n t e d by t h e Head o f my Depar tment o r
by h i s r e p r e s e n t a t i v e s . I t i s u n d e r s t o o d t h a t c o p y i n g o r p u b l i c a t i o n
o f t h i s t h e s i s f o r f i n a n c i a l g a i n s h a l l not be a l l o w e d w i t h o u t my
w r i t t e n p e r m i s s i o n .
Depar tment o f A g r i c u l t u r a l E n g i n e e r i n g
The U n i v e r s i t y o f B r i t i s h C o l u m b i a V a n c o u v e r 8, Canada
Date Mav. 19 7 0
ABSTRACT
The effect of drying parameters on the drying-rate
constant, the diffusion coefficient, and the dynamic e q u i l i
brium moisture content was investigated using the Park variety
of wheat. The i n i t i a l moisture content of a l l the grain used
in the drying tests was approximately 29 percent, dry basis.
A i r temperatures of 120, 100, 80 and 60 degrees Farenheit;
a i r flow rates of 120, 80, 20 and 5 feet per minute and
several relative humidities were employed as the drying
conditions during the tests. A closed cycle, heated a ir dryer
in which the a i r temperature and the relative humidity could
be controlled to + 2 degrees Farenheit and + 5 percent
respectively, was constructed for the investigation.
It was assumed that the mechanism of internal flow
of moisture within a kernel is that of diffusion. When the
i n i t i a l transit ion drying period was neglected, the drying-
rate constant and the diffusion coefficient were found to be
constant and the plot of log moisture ratio against time gave
an excellent f i t for each drying test. It was concluded that
the fa l l ing-rate period in thin layer drying could be
represented by a constant drying-rate constant and diffusion
coefficient. The effect of a i r temperature on the drying-rate
constant and diffusion coefficient was found to be inconsistent
with an Arrhenius type equation. There was no observable
effect due .to a i r flow rate and relative humidity of the drying
a i r .
The dynamic equilibrium moisture content increased
with increased relative humidity of the a i r . A plot of log
dynamic equilibrium moisture content versus log-log relative
humidity gave a straight l ine relationship and satisf ied
Henderson's equation. The equilibrium constants were found
to vary with the a ir temperature.
The dynamic equilibrium moisture content was found
to decrease with both the air temperature and a i r flow rate.
The effect of a ir flow rate was quite small except at low'
temperatures. When log a ir temperature was plotted against
dynamic equilibrium moisture content, i t followed a straight
l ine , indicating that an exponential relationship between the
two might exist . •
TABLE OF CONTENTS
PAGE
LIST OF TABLES i i i
LIST OF FIGURES v
TERMINOLOGY x
NOMENCLATURE x i i
ACKNOWLEDGEMENTS xiv
INTRODUCTION 1 REVIEW OF LITERATURE. 3
Nature of Drying Process 3 Equilibrium Moisture Content 10 Effect of Relative Humidity on the Static
Equilibrium Moisture Content 13 Drying Rate Constant and Diffusion
Coefficient 15 Air Flow Rate 15
THEORY 17 Drying Equations 17 Dynamic Equilibrium Moisture Content 18 Effect of Temperature on Equilibrium
Moisture Content 20 Drying Rate Constant 21 Effect of Air Temperature on the Drying Rate
Constant and the Diffusion Coefficient 21 APPARATUS 24
Instrumentation 24
- i -
MATERIALS AND MEASUREMENTS
Grain Used for Drying Experiments
Moisture Content
Temperature and Relative Humidity
Air Flow Rate
EXPERIMENTAL PROCEDURES
RESULTS AND DISCUSSION
Drying Curves
Dynamic Equilibrium Moisture Content
Effect of Relative Humidity on the Dynamic Equilibrium Moisture Content
Effect of A ir Temperature on the Dynamic Equilibrium Moisture Content
Effect of A ir Temperature on Drying Rate Constant
Effect of Relative Humidity of the Drying Air and Air Flow Rate on Drying Rate Constant
Effect of Air Temperature on Diffusion Coefficient
CONCLUSIONS
RECOMMENDATIONS FOR FURTHER STUDY
LITERATURE CITED
APPENDIX A
APPENDIX B
APPENDIX C
LIST OF TABLES PAGE
I Experimental Design Showing Temperature, Relative
Humidity and Air Flow Rates for Drying Tests
Conducted on Wheat, with the Code.Designation of
each Run. 32
II Computed Drying Results at 120 - 2 .5°F Drying A i r ;
Temperature for Several Relative Humidities and
Air Flow Rates. 35
III Computed Drying Results at 100 - 2 .0 °F Drying Air
Temperature for Several Relative Humidities and
Air Flow Rates. 36
IV Computed Drying Results at 81 - 2 . 0 ° F Drying A i r
Temperature for Several Relative Humidities and
Air Flow Rates. 37
V Computed Drying Results at 60 - 1 .0°F Drying Air
Temperature for Several Relative Humidities and
A i r Flow Rates. 38
VI Mean Values of Drying Air Temperature, Relative
Humidity, M £ and Calculated Values of Equilibrium
Constants, C and N (Equation [14]). HI
VII Computed Values of Constants b and d in Equation
[18] and those Presented by Henderson and Pabis
(24). 49
VIII Computed Values of Constants D q and E / R in Equation
[19]. 52
- i i i
- iv -
C - l Program for Computing Moisture Content (per
dry basis) , Dynamic Equilibrium Moisture Content
(percent, dry basis) and Moisture Ratio from .
Drying Weights and Relative Humidity from Dry
Bulb and Wet Bulb Temperatures with a Sample
Calculation for Drying Set E.
LIST OF FIGURES
FIGURES PAGE
1. Longitudinal section of wheat grain ij
2. Development of moisture gradient within a
kernel as drying progresses 20
3. Sketch of the dryer 2 5
4. Set of or i f ice plates used for controlling
a i r flow rate 2 9
5. A i r humidity and temperature recorder with
sensor 29
6. Effect of relative humidity of drying a ir on
mean values of dynamic equilibrium moisture
content.at 120 - 3°F, 100 - 2°F and 80 - 3°F 40
7. Relation between log mean values of dynamic
equilibrium moisture content and log-log
relative humidity for the a ir temperature
120 - 3°F , 100 - 2°F and 80 - 3°F 43
.8. Effect of drying a ir temperature on mean values
of dynamic equilibrium moisture content at
75 - 5%,.50 - 2% and 25 - 3% relative humidity
9. Plot of logarithm of drying a ir temperature
against mean values of dynamic equilibrium
moisture content at 75 - 5% and 50 - 2%
relat ive humidity
10. Relationship between the drying constant and the
reciprocal of absolute temperature of drying
a i r On the basis of Arrhenius equation
- v -
45
46
48
FIGURES - . v i - PAGE
11. Relationship between the diffusion coefficient
and the reciprocal of absolute temperature
of drying a ir on the basis of Arrhenius
equation 51
A - l Drying curves for a ir flov; rates of (111)
120 feet per minute, (112) 80 feet per
minute, (113) 20 feet per minute and (114)
5 feet per minute at 120 - 1°F and 78-2%
relative humidity 62
A-2 Drying curves for a ir flow rates of (121)
120 feet per minute, (122) 80 feet per
minute, (123) 20 feet per minute and (124)
5 feet per minute at 120 - 1 .5°F and 50 - 2%
relative humidity 63
A-3 Drying curves for a i r flow rates of (131)
120 feet per minute, (132) 80 feet per
minute, (133) 20 feet per minute and (134)
5 feet per minute at 122 - 1°F and 25 - 2%
relat ive humidity 64
A-4 Drying curves for a i r flow rates of (211)
120 feet per minute, (212) 80 feet per
minute, (213) 20 feet per minute and (214)
5 feet per minute at 101 - 1°F and 72 - 2%
relative humidity 65
FIGURES - v i i - PAGE
A-5 Drying curves for a ir flow rates of (221)
120 feet per minute, (222) 80 feet per
minute, (223) 20 feet per minute and (224)
5 feet per minute at 100 - 1 .5°F and 50 +
1.5% relative humidity 66
A-6 Drying curves for a ir flow rates of (231)
120 feet per minute, (232) 80 feet per
minute, (2 33) 2 0 feet per minute and (234)
5 feet per minute at 100 - 1°F and 26 - 1.5%
relat ive humidity 67
A-7 Drying curves for a ir flow rates of (311)
120 feet per minute, (312) 80 feet per
minute, (313) 20 feet per minute and (314)
5 feet per minute at 81 - 2°F and 75 - 2%
relative humidity 68
A-8 Drying curves for a ir flow rates of (321)
120 feet per minute, (322) 80 feet per
minute, (323) 20 feet per minute and (324)
5 feet per minute at 81 - 2°F and 50 - 1.5%
relative humidity 69
A-9 Drying curves for a i r flow rates of (331)
120 feet per minute, (332) 80 feet per
minute, (333) 20 feet per minute and (334)
5 feet per minute at 80 - 2°F and 37 - 2%
relative humidity 70
- v i i i -
Drying curves for air flow rates of (411)
120 feet per minute, (412) 80 feet per
minute, (413) 20 feet per minute and (414)
5 feet per minute at 60 - l ° F and 75 - 1.5%
relat ive humidity
Drying curves for a i r flow rates of (421)
120 feet per minute, (422) 80 feet per
minute, (423) 20 feet per minute and (424)
5 feet per minute at 60 - 1°F and 61 - 2%
relative humidity
Plot of logarithm moisture ratio versus time
for drying set D, (211) a i r flow rate 12 0
feet per minute, (212) 80 feet per minute,
(213) 20 feet per minute and (214) 5 feet
per minute at 101 - 1°F and 72 - 2%
relative humidity
Plot of logarithm moisture ratio versus time
for drying set E , (221) a ir flow rate 120
feet per minute, (222) 80 feet per minute,
(223) 20 feet per minute and (224) 5 feet
per minute at 100 - 1 .5°F and 50 - 1.5%
relative humidity
FIGURES — ix -
B-3 Plot of logarithm moisture ratio versus time
for drying set F, (231) a i r flow rate 120
feet per minute, (232) 80 feet per minute,
(233) 20 feet per minute and (234) 5 feet
per minute at 100 - 1°F and 26 - 1.5%
relative humidity
TERMINOLOGY
Aleurone layer - - The protein layer in the periphery of the
grain lying at the base of pericarp.
Coefficient of determination - - In simple regression, the 2 . . '
quantity, r , representing the fraction of the
corrected sums of squares that is attributable to
simple l inear regression. - ^ ^ ^
Constant-rate period .-- The drying period during which the
rate of water removal per unit of drying surface
is constant.
C r i t i c a l moisture content — The minimum moisture content of \
the grain that sustains a rate of flow (of free . \
water to the surface of the grain equal \to the maximum .rate of removal of water vapor from the . \ grain under the drying conditions. At this moisture
content the constant-rate drying period ends. \
Diffusion - - The spontaneous mixing of one substance with
another due to the passage of molecules of each
substance through the empty spaces between molecules
of the other substance.
Drying rate constant — The slope of the l ine of plot of
logarithm moisture ratio against time.
Dynamic equilibrium moisture content - - The moisture retained
by the grain in equilibrium with i ts surroundings
under definite conditions of a i r temperature and
relative humidity. - x -
- XI -
Fall ing-rate period — The drying period during which the
instantaneous drying rate continually decreases.
Hygroscopic material - - The material that may contain bound
moisture.
Moisture gradient - - The distribution of water in a sol id
at a given moment in the drying process, the nature
of which depends on the characteristics of the
material.
Moisture rat io - - It is the ratio of the free moisture content
to the total moisture that can be removed from the--— /
grain under the definite drying conditions. ^
Pericarp - - The outer protective coat of grain. y
Thin layer drying - - Drying of grain which is entirely exposed
to the a i r moving through the product.
NOMENCLATURE 1
Constant
Equilibrium constant
Diffusion coeff icient, square feet per hour
Constant
Energy of activation factor, constant
Constant related to volumetric d i f fus iv i ty
Humidity of the drying a i r , pounds of moisture
per pound of dry a ir
Drying-rate constant, hour ^
Constant, factor varying with the material
Constant dependent on the shape of the part ic le
Moisture content, percent, dry basis
I n i t i a l moisture content, percent, dry basis
Dynamic equilibrium moisture content, percent,
dry basis
Equilibrium moisture content, pounds of moisture
per pound of dry matter
Static equilibrium moisture content, percent,
dry basis M MS - E Moisture r a t i o , ^—_•• ^ , a decimal
o E
Moisture content at any time 9, percent, dry basis
Equilibrium constant
Probability l eve l , ( 1 - 8), where 8 is the level
of significance
- x i i -
- X l l l -
R Gas law constant
T Absolute temperature
U Rate of specific chemical reaction
U Constant o
a Constant
b Constant
c Concentration at any point
d Constant
db Dry basis
df ' Degrees of freedom
f Constant
g Constant
n Constant
n' Exponent varying with material
Vapor-pressure at the surface under dynamic
conditions !
P g Uniform vapor-pressure within the kernel under
stat ic conditions 2
r Coefficient of determination
rh Relative humidity of a i r , a decimal
r^ Radius of the kernel equivalent to a sphere, feet
t • Temperature, degrees Farenheit
x Distance through the material in the direction of
diffusion
a Constant
0 Time, hour
- xiv -
ACKNOWLEDGEMENTS
The author wishes to express his deep sense of
gratitude and indebtedness to Professor E. L. Watson for
his incessant encouragement and guidance throughout the
progress of this study.
The author is grateful to Dr. E . 0. Nyborg for
the suggestions and assistance in the use of IBM 360
Computer.
Thanks are due to Mr. T. A. Windt (B.C. Department
of Agriculture, Agricultural Engineering Division) for
providing the wheat grain for this work and Mr. W. Gleave
for the help rendered during the construction of the dryer.
The f inancial support extended by the National
Research Council to carry out this study is very much
appreciated.
INTRODUCTION
In the modern practices of harvesting and processing
agricultural crops, drying of cereal grains has become an
essential operation. In view of the significance of this
development, the establishment of design requirements for
drying systems on a rational basis is very important.
The drying rate of grain in a thin layer is determined
by a ir temperature, relative humidity and by the rate of a ir
flow. A better knowledge of the effect of drying parameters
in thin layer drying is important in the anlysis of deep bed
drying.
In the past, both empirical and analytical approaches
have been made and several equations have been suggested to /
characterize moisture movement from a fu l ly exposed object. ^
The existing drying theory is based on the assumption that the
mechanism of internal flow of moisture within a kernel is that
of diffusion. The concept of dynamic equilibrium moisture
content has been used by many investigators but the relat ion
ships among a ir temperature, relat ive humidity and rate of a i r
flow have not yet been reported.
This study was therefore carried out to determine the
effects of a i r temperature, relative humidity and a ir flow
rate on the drying constant, the diffusion coefficient and the
dynamic equilibrium moisture content during thin layer drying
of-wheat grain. The drying experiments were conducted using
a ir at temperatures between 60 and 120 degrees Farenheit, with
relative humidity in the range of 25 to 80 percent and with
- 1 -
_ 2 -
a i r flow rates of 120, 80, 20 and 5 feet per minute. The
•wheat grain had an i n i t i a l moisture content of approximately
29 percent, dry basis.
REVIEW OF LITERATURE
Drying is of great importance to a l l grain handlers
and especially to farmers. The grain must be at the proper
moisture content for safe storage. High moisture content
causes deterioration from mold, microorganisms and insect
ac t iv i t i e s . Safe storage for wheat in most climates is assured
i f the moisture content is below 13.5 percent.
A wheat grain is a heterogeneous sol id consisting of
an outer protective coat, the pericarp within which l ies the
starchy endosperm and the wheat germ. A longitudinal section
of wheat grain is shown in Figure 1. Water enters the wheat
grain most readily at the germ end, the only part of the grain
not protected by the aleurone layer. Therefore, the resistance
to the water removal during drying is almost entirely concen
trated in the aleurone layer.
Nature of Drying Process
Investigations on drying have indicated that for a
material of high moisture content, drying can be divided into
two dist inct periods, a constant-rate drying period and a
fa l l ing-rate drying period. During the constant-rate period
the rate of drying is determined by the external conditions of
temperature, humidity and a ir flow while during the f a l l i n g -
rate period the rate of drying is governed by the internal flow
of l iquid or vapor (40)*. The fa l l ing-rate period of drying
Numbers in parentheses refer to the references l i s ted in the l i terature cited.
- 3 -
- 4 -
E N D O S P E R M /STARCHY ENDOSPERM -IALEURONE L A Y E R —
P E R I C A R P (EPIDERMIS C BEESWING ) CROSS LAYER
LTUBE CELLS S E E D C O A T S
JTESTA
(H VALINE LAYER
ENDOSPERM CELL-vvith starch granules ALEURONE CELL-
G E R M
ft SCUTELLUM Epithelium —
PLUMULE -
RADICLE
RADICLE CAP_
F i g u r e 1. L o n g i t u d i n a l s e c t i o n o f wheat g r a i n .
is controlled largely by the type of material and involves the
movement of moisture within the material to the surface by
l iquid diffusion and the removal of moisture from the surface.
Simmonds et al_. (44) found that for wheat grain which was
tempered to 66 percent moisture content, dry basis, a l l the
drying took place in the fa l l ing-rate drying period. Several
other workers are also of the opinion that most agricultural
products dry during the fa l l ing-rate period.
Many theories have been propounded in the past to
explain the nature of moisture movement. The phenomenon is
as the movement of water molecules due to:
(i) differences in vapor-pressure
( i i ) l iquid diffusion
( i i i ) capi l lary flow
(iv) pore flow
(v) multimolecular layer movement
(vi) unimolecular layer movement -
(vi i ) concentration gradient and so lubi l i ty of the absorbate
' The use of the diffusion equation to correlate the
drying data was f i r s t suggested by Sherwood (41, 42) and
Newman (37). The standard drying theory for porous media as
developed by Newman and Sherwood rests on the assumption that
water molecules diffuse through the material in such a way
that the rate of change of water concentration is proportional
to the rate of change of moisture gradient.
where D = di f fus iv i ty of moisture in the material
c = concentration at any point
0 = time
x = distance through the material in the direction of diffusion
Equation [1] is the fundamental basis of a great
deal of work which has been done in.drying. Experiments by
Sherwood (42, 43) have shown that for most materials the
d i f fus iv i ty is not a constant but is a function of the
moisture content. When equation [1] was used to correlate
drying data, Van Arsdale (46) stated that the di f fus iv i ty of
hydrophilic substances was highly dependent upon the moisture
content. Recognizing the inadequacy of equation [1], he
selected vapor-pressure instead of moisture concentration as
the diffusion producing potential in the diffusion equation.
Babbitt (2) has shown that the vapor-pressure is
the main driving force for the moisture movement during
drying. He observed in his experiments that in hygroscopic
materials the moisture can move against the gradient of
moisture concentration and the total migration is proportional
to the vapor-pressure difference. This relationship, however,
does not apply to relative humidities greater than 80 percent.
In a later publication Babbitt (4) derived di f ferent ia l
equations for the diffusion of vapors through sol ids.
Becker and Sallans (8) concluded, in a study of
- 7 -
wheat kernels that the di f fus iv i ty is independent of the
moisture content although i t is dependent upon the temperature
of the drying a i r , which is quite contrary to the works of
Wang and Hall ( 4 8 ) stated,
"If the temperature distribution within .the medium is uniform, the diffusion equation with concentration as the driving force is adequate in describing moisture movement in the medium. However, i f the temperature distribution within the medium is non-uniform, i t takes simultaneous equations of moisture and heat diffusion to describe moisture movement within the medium. The diffusion equation alone would be suitable for characterizing moisture movement in cereal grains i f temperature gradients in the individual kernels are negligible".
This is a reasonable assumption since the grain
response to temperature differences is much more rapid than
to moisture differences.
The analysis of the moisture diffusion in porous
media is simplified i f the material is of a simple geometric
shape, however, in general, moisture moves outward in a l l
directions. With this reasoning, Becker and Sallans ( 8 ) , Hustrulid and Flikke (31) and others have described moisture
flow in grain kernels using the diffusion equation.in
spherical coordinates assuming symmetry with respect to the
early investigators.
or ig in .
[ 2 ]
where c concentration at any point
e time
- 8 -
r . = radius of the sphere
D = diffusion coefficient
Chittenden and Hustrulid (16) found that the
diffusion coefficient varied with the i n i t i a l moisture content
of corn and concluded that the diffusion coefficient must
depend on moisture concentration. Sherwood (42), Hougen ert a l .
(28) and Van Arsdel (46) also concluded that the diffusion
coefficient is a function of concentration, but did not obtain
a solution of above equation [2] under these conditions. In
addition, because of variation in kernel structure, the diffusion
coefficient may depend upon the position of the kernel during
drying.
Whitaker e_t a l . (49) considered the diffusion
equation characterizing radial moisture diffusion in a sphere
whose diffusion coefficient was an arbitrary function of both
position and concentration. They concluded that a diffusion
coeff icient, which was a l inear function of concentration,
characterized the drying of sphere better than a constant
diffusion coefficient.
Chen and Johnson (13, 14), recognizing the discrepancy
between experimental and theoretically predicted values in the
later-part of the fal l ing-rate drying period, divided i t into
two phases. They.considered that during the f i r s t phase of
fa l l ing-rate period the moisture movement was due to the l iquid
flow above the maximum hygroscopic moisture where the diffusion
coefficient is independent of moisture content. During the
- 9 -
second phase of fa l l ing rate period the moisture movement
occurs below the hygroscopic moisture where both vapor and
l iquid flows occur within the material and the diffusion
coefficient is dependent upon the moisture content. This
resulted in two values for each drying constant and diffusion
coefficient, to describe a complete drying process.
Newman (36, 37) suggested that in a drying process
the moisture movement is by diffusion and is analogous to
that of heat conduction in a so l id . The equation given by
Henderson and Perry (27) for heated a i r drying of a slab
of in f in i te extent is
M Q~ M E T , -G0 .. 1 -9G0 . 1 -25G0 •» r , Vrrn; = L ( e + 9 e + 25 e + [ 3 ]
o E where M = moisture content (percent,dry basis)
after a time 0
M = i n i t i a l moisture content (percent, o dry basis)
Mj, = dynamic equilibrium moisture content (percent,dry basis)
G = constant related to volumetric di f fus iv i ty
L = constant dependent on the shape of the part ic le
0 = time
The left hand portion of equation is defined as the moisture
ratio (MR).
Hukil l (29) observed for thin layer drying of grain
that the drying rate was proportional to the difference between
grain moisture content and the equilibrium moisture content.
- 1 0 -
50 = - a CM - M£)
where a is a constant.
When integrated, this becomes
• M 6 - M E -aO M - M„ 6
O h
or MR = e"a G [ 4 ]
where the nomenclature is as previously defined. This
equation, commonly called the half response equation,
corresponds to a physical model that concentrates a l l the
resistance to moisture diffusion in a layer at the surface
of the kernel. The half response equation was derived and
employed by Simmonds et a l . ( 4 4 ) in their studies of wheat
grain drying.
Recognizing the inadequacy in describing the
complete drying process, Page (39) modified the half response
equation by adding an empirical constant.
MR = e L 5 J
where a and n are constants.
Equilibrium Moisture Content
The equilibrium moisture content is a function of
temperature and humidity and refers to the moisture content
which the material retains in equilibrium with i ts surroun
dings . When the value is obtained by static methods (21) i t is known as static equilibrium moisture content.
The concept of dynamic equilibrium moisture content
- 11 -
was introduced by Jones (32) to satisfy the preconceived
"logarithmic drying lav;" which fai led to give good agreement
between the theoretical and the experimental values as
observed by Babbitt (3), during his work'on adsorption of
water vapor by wheat. Jones postulated that during the
fa l l ing-rate drying period the surface moisture concentration
of a hygroscopic product remained above the stat ic equilibrium
at the so-called dynamic equilibrium moisture content', as
long as the "more loosely" held water has not been removed.
Simmonds et a l . (45) suggested that the discrepancy
between the values of dynamic and static equilibrium
moisture contents was due to the fact that grain is l iv ing in
nature and changes i t s physical and chemical nature according
to i t s environment. Whereas the drying process is a fast one,
the environmental adjustment of the grain's structure is a
slow process. These dynamic processes occurring simultaneously
give rise to the variation of the equilibrium moisture content
with rate of drying and the moisture content of the grain.
Allan (1) considered that the concept of dynamic
equilibrium moisture content had considerable merit as the
value obtained is found during an actual drying process and
refers to the pract ical range in a typical drying time. He
concluded that' for the purpose of predicting and describing
a grain drying process, the dynamic equilibrium moisture
content was the logical choice but for storage the stat ic
equilibrium moisture content was the appropriate quantity.
- 12 -
' Baker-Arkema and Hall (6) in the drying tests of
a l fa l fa wafers did not observe any dynamic moisture
equilibrium during the fal l ing-rate drying period, and even
doubted that such a quantity occurs during the drying of
other biological products.
Becker and Sallans (8, 9), Hustrulid and Flikke
(31) and Baker-Arkema and Hall (5) have used the term
effective surface moisture content instead of dynamic
equilibrium moisture content in the moisture ra t io . Hustrulid
and Flikke (31) assumed that, as soon as the drying starts ,
the surface is kept at a constant moisture content, and
called i t the effective surface moisture content. They did
not suggest any procedure for i ts calculation.
Baker-Arkema and Hall (6) found that the surface
moisture content in the drying of forage wafers varied
exponentially with time. Chittenden and Hustrulid (16)
found that surface moisture content decreased with time in
the drying of shelled corn.
Chu and Hustrulid (17, 18) used the effective
surface moisture content in the moisture ratio and suggested
the value as one which would give a straight l ine when free
moisture versus time is plotted on semilog paper for time in
the range of 4 to 10 hours. Though they used a-different
terminology for the dynamic equilibrium moisture content, i t
appears that the basic concept of the dynamic equilibrium
moisture content and the effective surface moisture content
- 13 -
is the same and the dynamic equilibrium moisture content may
represent some average of the surface moisture content.
Although the meaning of the term dynamic equilibrium
moisture content has always remained somewhat vague, many
workers have continued to use this concept because i t offers
the poss ib i l i ty of obtaining a straight l ine relationship
when the moisture ratio is plotted against time on a semi-
logarithmic paper, though without proper jus t i f i cat ion . For
instance, Hustrulid and Flikke (31) assumed a value for the
dynamic equilibrium moisture content for shelled maize of
7 percent to be called reasonable. Pabis and Henderson (38)
in two shelled maize drying tests chose values of 6.5 and
10.1 percent respectively for the dynamic moisture equ i l ibr ia ,
without explaining the reason for the difference in these two
values.
Effect of Relative Humidity on the Static Equilibrium Moisture" Content
Much work has been devoted to the development of
expressions showing the relationship between the equilibrium
moisture content and the relative humidity. The equilibrium
moisture content curves for a number of materials were found
to have the following mathematical characteristics (23).
1 - rh = e~K' ^ [6]
where rh = relative humidity of a ir expressed as a decimal
K 1 = factor varying with, material
- 14 -
n' = exponent varying- with material
^El = s tat ic equilibrium moisture content
Henderson (23) modified the above equation by
introducing a temperature factor in the exponential term.
McEwen and O'Callaghan (34) presented the re lat ion
ship between the equilibrium moisture content and relative
humidity by a more empirical equation.
M' = f + g . - [7] E t 2
where M! = equilibrium moisture content, pounds E of moisture per pound of dry matter
H = humidity of the drying a i r , pounds of moisture per pound of dry air
t = a ir temperature, degrees Farenheit and
f, g = constants
The relationships given by Henderson (23) and
McEwen and O'Callaghan (34) are applicable to the static
equilibrium moisture content and produce similar results
except at low and high relative humidities.
Chen (12), on the assumption made by Chen and
Johnson (13, 14) that the drying of hygroscopic materials is
considered as the moisture migration in a diffusion f i e l d ,
studied the equilibrium moisture isotherms for variable and
constant diffusion coefficients.
Although many attempts have been made by researchers
(Henderson (23), Young and Nelson (50), Chung and Pfost (19)
and Chen (12)) to develop mathematical models to correlate
- 15 -
e q u i l i b r i u m m o i s t u r e c o n t e n t w i t h the d r y i n g p a r a m e t e r s , none
o f the models are d i r e c t l y l i n k e d w i t h the e x i s t i n g t h e o r y o f
d r y i n g .
I t i s w e l l known t h a t the dynamic e q u i l i b r i u m
m o i s t u r e c o n t e n t depends on the t e m p e r a t u r e o f t h e d r y i n g a i r ,
i n a d d i t i o n t o r e l a t i v e h u m i d i t y but no d e f i n i t e r e l a t i o n s h i p
has been e s t a b l i s h e d as y e t .
D r y i n g Rate C o n s t a n t and D i f f u s i o n C o e f f i c i e n t
Becker and S a l l a n s ( 8 ) found t h a t the d r y i n g c o n s t a n t
i s a f u n c t i o n o f the a b s o l u t e t e m p e r a t u r e o f the d r y i n g g r a i n
and v a r i e s w i t h t e m p e r a t u r e a c c o r d i n g t o an A r r h e n i u s t y p e
e q u a t i o n . Henderson and P a b i s (25) and Boyce (10) o b s e r v e d
t h a t a f t e r one o r two hours o f d r y i n g , the t e m p e r a t u r e o f t h e
g r a i n r e a c h e s t h e • t e m p e r a t u r e o f the d r y i n g a i r and, t h e r e f o r e ,
s u g g e s t e d t h a t t h e a i r t e m p e r a t u r e may be used t o determine
t h e e f f e c t on the d r y i n g c o n s t a n t . The A r r h e n i u s t y p e
r e l a t i o n s h i p has been s t u d i e d and c o n f i r m e d by s e v e r a l o t h e r
i n v e s t i g a t o r s ( 8 , 17, 24, 4 4 ) .
The d r y i n g r a t e c o n s t a n t i s r e l a t e d t o the e f f e c t i v e
m o i s t u r e d i f f u s i o n c o e f f i c i e n t and the e f f e c t i v e k e r n e l r a d i u s
( 2 0 ) . C h i t t e n d e n and H u s t r u l i d (16) p o i n t e d out t h a t when
t h e r e i s . a v a r i a t i o n i n the e f f e c t i v e k e r n e l s i z e s , c o r r e l a
t i o n s t u d i e s must be done u s i n g v a l u e s o f t h e d i f f u s i o n
c o e f f i c i e n t r a t h e r than t h e d r y i n g c o n s t a n t .
A i r Flow Rate
Most p r e v i o u s i n v e s t i g a t o r s ( 5 , 16, 26, 44) have
- 16 -
found that the variation in the a ir flow rate past the kernels
of grain dried in a thin layer does not affect the drying time
or drying constant. This may be due to the high internal
resistance of the kernels to moisture movement as compared to
the low resistance to surface moisture movement.
Chilton and Colburn (15) correlated many resistance
data for fluids flowing through granular masses by means of
a modified Reynold's number using nominal particle diameter.
Their studies indicated that turbulance persisted above a
Reynold's number of 10 0 and laminar flow occurred below, a
Reynold's number of 2 0 but no dist inct break point was noted
between the two.
Henderson and Pabis (26) found that a ir rate had
no observable effect on drying when a ir flow was turbulent
and concluded that the variation in air-flow rate affects
the surface moisture transfer coefficient ins igni f icant ly ,
part icularly after the f i r s t two hours of drying.
THEORY
Drying Equations
As discussed previously, i t has been observed by
several workers (1, 31, 44, 47) that small grains exposed
in thin layers dry according to the equation
a ~ = - K (M - MP) . [8]
dQ E
Integrating and applying the boundary conditions,
0 = 0 , M = MQ
6 = 9, M = MQ
results in
M - M u E -K9 r o 1 M - M" = a 6 C 9 ]
0 E
where = i n i t i a l moisture content, percent, dry basis
= moisture content after a time 9, percent,dry basis
Mj, = equilibrium moisture content, percent,dry basis
9 = time, hours
K = drying constant, hour ^ and
a = constant
The above equation is based on the assumption that
the moisture movement.is by diffusion and a l l the resistance
to mass transfer is considered to be at the outer surface of
the kernel.
Assuming that the diffusional resistance is uniformly
distributed throughout the grain kernel and that the kernel
- 17 -
- 18 -
i s , a sphere of homogeneous material with a uniform i n i t i a l
moisture content, drying results have been expressed as
follows ( 5 , 8 , 3 0 , 3 8 )
M — M 0 0
0 E n=l n
For large, values of time, 9, the higher terms
of equation [10] are negligible and the equation reduces to
M n - M„ . -K9 9 E 6 n i l
M - M = iTi~ e C l 1 3
• 0 E
which is o comparable with equation [9] except for a constant.
The lef t hand term of equations [9], [10] and [11] is non-
dimensional and is called the moisture difference rat io .
In this study, equation [9] has been used to interpret the
experimental drying results.
Dynamic Equilibrium Moisture Content
The equilibrium moisture content CM£) in equation
[9] is a characteristic of the material and is a function
of the state conditions of the drying a ir (22, 2 4) and
therefore is assumed to be constant i f the a i r temperature
and humidity are constant.. The value of the dynamic e q u i l i
brium moisture content may be calculated as follows:
If a constant time interval A9 is taken during a
particular drying operation under constant conditions, then
the process of moisture reduction during drying is of a
nature such that
- 19 -
_MT, ' M M M 9+2A9 9 + A9 . -KA9 r n _ _ = = a e [12] M T 9 F N9+A9 b « b
The f i r s t two parts of the above equation, when
solved, give the value of the di'namic equilibrium moisture
'content as
M 2 - M M M 9 + A9 9 9 + 2A9 r
E " 9 Ft r~M -Ti ~ L J
9+A9 9 9+2A9 The dynamic equilibrium moisture content may also be
dM
calculated from equation [8] by plotting g- against moisture
content /dry basis) on a l inear graph paper after three
hours of drying for a drying test. The slope of the l ine
gives the value of K while the intercept gives the product
of K and M ,. This method is val id only when K is a constant
for a drying test.
The equilibrium moisture content in equations [9],
[10] and [11] when calculated from the experimental data
under the dynamic conditions, is called the dynamic equilibrium
moisture content.
It is assumed that a moisture gradient develops
within an individual kernel.as drying progresses. Under
static conditions, when the moisture is distributed uniformly
within a kernel, the vapor-pressure is uniform as shown by the
dashed line (Figure 2), with a surface vapor-pressure, p . s As the drying progresses, the vapor-pressure at the surface
of the kernel which is a function of moisture content at the
Figure 2. Development of moisture gradient within a kernel as drying progresses
surfacedecreases . Therefore, a moisture gradient is developed
within the kernel with vapor-pressure (P^) at the surface as
is shown by the so l id . l ine in Figure 2. The value of the
equilibrium moisture content (dynamic) thus calculated under
dynamic conditions is lower than the static equilibrium
moisture content and is preferred for use in a drying process.
Effect of Temperature on Equilibrium Moisture Content
The following relationship between relative humidity,
a ir temperature and equilibrium moisture content has been
established by Henderson (23) N . • . _
-CTM 1 - rh = e L [14]
where rh = equilibrium relative humidity, a decimal
Mg = equilibrium moisture content, percent dry basis
T = temperature, degrees Rankin
C,N = constants.
The above equation was developed to describe static
- 21 -
equilibrium moisture contents. However, in these studies
equation [14] has been used to describe "dynamic" values of
equilibrium moisture content.
Drying Rate Constant
Equation [9] can also be written as
In MR = In a - KG [15]
When MR is plotted against time 0 on a semilog
paper, the slope of the l ine represents the drying rate
constant (K). It was shown by Crank ( 2 0 ) that the drying
rate constant is related to the effective diffusion coefficient
and effective kernel radius by the equation
K = D ILl [16] rk
where D = diffusion coeff icient, square feet per hour
r, = radius of a kernel, equivalent to a sphere, feet.
Effect of Air Temperature on the Drying Rate Constant and the"Diffusion Coefficient "
Becker and Sallan ( 8 ) found that the drying constant
is a function of absolute temperature of the drying grain.
The drying constant and absolute temperature of the drying
a i r can be related by an Arrhenius type equation of the form:
d (In U) _ _ E _ dT R T 2
[17] E
or ~ W U = U e R T
o where U = rate of a specific chemical reaction
- 22 -
R = gas-law constant
E = energy of activation factor
U = constant o T = absolute temperature
Since moisture is assumed to be contained in small
grain as adsorbed moisture, the energy required to desorb
the moisture can be considered analogous to the energy of a
chemical reaction, and an equation of this type would apply.
Henderson and Pabis (24) established the following relat ion
ship and found i t to be satisfactory from the data of Allen
(1) and Simmonds et a l . (44) in addition to their own work.
d v i t + 460 K = b e
where b and d are .constants, and
t = temperature of the grain, degrees Farenheit
The temperature in the above equation refers to
the temperature of the grain but Henderson and Pabis (25),
Allen (1), Boyce (10) have indicated that the temperature
difference between the a ir and grain becomes insignificant
after 1 or 2 hours of drying. Because of the simplicity of
measuring a ir temperature rather than grain temperature, a i r
temperatures have been used in equation [18].
As the drying rate constant and the diffusion n 2
coefficient are related by a constant —j, for a given size r k
and shape of material, the effect of temperature on the
diffusion coefficient may also be represented by an equation
- 2 3 -
similar to equation [18] except for constants.
"*E/ D = D e [19] o
where R = gas-law constant -
T = absolute temperature, degrees Rankin and
D , E = constants
APPARATUS
Instrumentation
A closed-cycle, heated a ir dryer was constructed
to carry out the drying tests. The walls of the dryer were
insulated using two-inch-thick styrofoam. The drying area
was divided into three compartments and could be used for
tray drying, thin layer drying, deep bed drying and pot hole
drying. A sketch of the dryer is shown in Figure 3.
Steam coils were used for heating the a i r . A
cooling co i l was also placed within the dryer to make i t
possible to obtain low temperatures and relative humidities.
The cooling c o i l was connected to a refrigerating unit
instal led outside the dryer. Two temperature sensors, one for
dry bulb and the other for the wet bulb temperature, were used
to control and maintain the constant drying conditions during
the experiment. The sensors were effective over a temperature
range of -40 to + 160 degrees Farenheit.
A set of or i f i ce plates (Figure 4) was used to
control the a ir flow rate through the drying tray. The lower
plate was fixed while the upper plate could be rotated to
obtain the a i r flow rates between 0 and 1000 feet per minute
through the tray. In an attempt to.obtain a uniform velocity
profi le through the drying tray, the space between the tray
and or i f ice plate was f i l l e d i^ith spun fiberglass.
A i r drawn by a variable speed fan passed through
the steam heated coi ls and the adjustable or i f ice plates.
After passing through the -mixing zone, a part of the a i r was
diverted through the drying tray while the remaining a ir
- 24 -
Thin Layer or
D e e p B e d
D r y i n g C h a m b e r
Tray D r y i n g C h a m b e r
Sample
Pot Ho le D r y i n g C h a m b e r
A A
t>-s-tz_P=-------O r i f i c e Plates ^>°4^Dry Bulb Sensor
Wet Bulb Sensor D a m p e r
H e a t i n g Co i l (steam)
A A A G
->
A i r F low Path
->
v v
3>
Coo l ing C o i l
3>
F i g u r e 3 . Sketch o f the Dryer
- 26 -
passed through an adjustable damper. The path of the a ir
flow is indicated on Figure 3. The relative humidity of the drying a ir could be
increased by injecting steam into the drye?? at point A
(Figure 3). The injection of steam was controlled by the
wet bulb sensor and control valve.
MATERIAL AND MEASUREMENTS
Grain Used for Drying Experiments
Wheat grain of Park variety from the 19 6 8 crop,
grown in the Peace River area of Bri t i sh Columbia was used
for the drying tests in this study. The wheat grain was
stored in plast ic bags at 32 degrees Farenheit in order to
maintain i ts or ig inal moisture content. A sample of four to
five hundred grams was taken for each drying test. The
sample was cleaned and only the sound whole kernels were
collected. Prior to drying, the sealed sample was kept at
room temperature for ten to twelve hours to allow the grain
to come to room temperature. It was assumed that the moisture
was uniformly distributed throughout the sample. A l l tests
were conducted on grain at the i n i t i a l harvest moisture
content; no attempt was made to alter the moisture content by
adding water to the grain.
Moisture Content
A l l moisture content determinations were made using
the vacuum oven drying method at 95-100 degrees Farenehit (33).
Five samples, each weighing about 10 grams were used for each
moisture determination. The average loss of weight was used
to calculate the i n i t i a l moisture content and the f ina l weights
were Used as the dry matter content. The test samples were
found to have an average i n i t i a l moisture content of 29 percent,
dry basis.
Temperature^ and Relative Humidity
The dry bulb and wet bulb temperatures of the a ir
- 27 -
- 28 -
were determined both by mercury-in-glass thermometers and
the thermocouples placed in the stream of by-passed a i r at a
point where the a i r flow was greater than 1000 feet per
minute to ensure correct measurements, especially for the wet
bulb temperatures. The dry bulb and wet bulb temperatures
were also compared with the a ir temperature and relative
humidity recorded by a hygrometer (Hygrodynamic Inc. Model
15-4050E) shown in Figure 5. The sensing element was placed
inside the dryer. It was possible to read accurately up to
+ 2.0 percent relative humidity of the a ir on the chart of the
recorder". Because of this l imitation of determining the
relative humidity accurately, i t was mainly used to warn of
the changing conditions inside the dryer. The dry bulb and
wet bulb temperatures were used as a more accurate method of
calculating relative humidity of the a i r .
Air Flow Rate
Desired a ir flow rates could be obtained by adjusting
the slot width between the or i f ice plates and was measured with
a hot wire anemometer (Flowtronic Model 55 Bl a i r velocity
meter). A c ircular tray of eight inch diameter was used for
drying tests. The average velocity was determined by dividing
the area into five equal concentric areas and measuring the
a ir velocity at the center of each area. The mean of these
values was considered as the average a ir flow rate through the
tray (27). Settings for four different air flow rates of 5,
20, 80 and 120 feet per minute were obtained by adjusting the
- 29 -
Figure 5 A i r humid i ty a n d t e m p e r a t u r e recorder w i th sensor
- 30 -
openings between the or i f ice plates and the respective
positions were marked on the adjusting rod connected to the
upper or i f ice plate. Any a ir velocity setting could easily
be reproduced by s l iding the rod to the marked position.
The a ir velocity was further checked for each setting before
starting the drying test.
EXPERIMENTAL PROCEDURES
The drying tests were carried out at four a i r
temperatures of 1205 100, 80 and 60 degrees Farenheit with
relative humidities of 75, 50 and 25 percent. The experimental
design is given in Table I. Each drying set consisted of four
drying runs with a ir flow rates of 120, 80, 20 and 5 feet per
minute. Reynold's number varied from a minimum of 4- to a
maximum of 110, In a drying run where the dry bulb tempera
ture varied by more than + 2.0 degrees Farenheit or the relative
humidity varied by more than + 5.0 percent, the run was repeated.
The state conditions of the drying a ir were assumed to be
constant for each drying test.
The dry and wet bulb controls were set to give the
desired drying conditions. After the temperature and relative
humidity of the drying a i r had stabil ized the test sample was
placed in the dryer. About 24 5 grams of wheat was taken for
each drying test and was placed in the drying tray with screened
bottom, forming a layer five to six kernels deep. The tray
was removed from the dryer at specified time intervals , one
hour in most cases, and weighed to an accuracy of 0.01 gram
on a balance adjacent to the dryer. This operation was carried
out rapidly and i t was considered such brief interruptions did
not'interfere with the drying process. For the drying runs
included in sets C and F, where the air temperatures were high
but the relat ive humidities were low, a half-hour-interval
was taken between the successive weighing operations. For
drying sets J and K, a two-hour-weighing-interval was used
because of the low temperature and the high humidity of the
- 31 -
- 32 -
TABLE I. EXPERIMENTAL DESIGN SHOWING TEMPERATURE, RELATIVE HUMIDITY AND AIR FLOW RATES FOR DRYING TESTS CONDUCTED ON WHEAT, WITH THE CODE DESIGNATION OF EACH RUM
Drying Drying Air Drying run No. for a i r flow rate of Set —- : • -- :
Temp. R.H. 1 2 O 80 2 0 5 °F % ft/min ft/min ft/min ft/min
A 120 + 1.0 78 + 2 . 0 111 112 113 114
B 120 + 1.5 50 + 2. 0 121 122 123 124
C 122 + 1.0 25 + 2.0 131 132 133 134
D 101 + HO 72 + 2.0 211 212 213 214
E . 100 + •1.5 50 + 1.5 221 222 223 2 24
F 100 + 1.0 2 6 + 1.5 231 232 233 2 34
G 81 + 2 . 0 75 + 2.0 311 312 313 314
H ' 81 + 2.0 50 + 1.5 321 322 323 324
I 80 + 2.0 37 + 2 . 0 331 332 333 334
J 60 + 1.0 75 + •1.5 411 412 413 414
K 60 + 1.0 61 + 2.0 421 422 423 4 24
- 33 -
drying a i r .
The relative humidity of the drying a i r was calculated
from dry bulb and wet bulb temperatures using the mathematical
model of the psychrometric chart presented by Brooker (11).
The values were also compared with the relative humidities
recorded by the hygrometer and those calculated directly from
the psychrometric chart. A l l these values were found to agree
within + 2 percent.
The value of dynamic equilibrium moisture content
for each drying run was computed using equation [13]. Only
the moisture content data after the f i r s t three hours of
drying were used because the i n i t i a l drying period involved
transient conditions and was not suitable for analysis by the
methods used, in this work.
The computer program developed for computing the
moisture content (percent, dry basis) , the average dynamic
equilibrium moisture content (percent, dry basis) and the
moisture rat io from the drying weights, and the relative
humidity from the dry bulb and wet bulb temperatures is shown
in Appendix C along with a sample calculation for drying set
E.
RESULTS AND DISCUSSION
Drying Curves
The typical drying curves for wheat with an i n i t i a l
moisture content of 29 percent (dry basis) when exposed to
different a ir temperatures, relative humidities and a i r flow
•rates are shown in Appendix A. The computed drying results
for various drying conditions are shown in Tables II , III ,
IV and V.
From the drying curves i t is evident that the rate
of drying increases with increasing a i r temperature and a i r
flow rates, but decreases with increasing relative humidity
of the a i r . The effect of changes of a i r flow rate and
relative humidity is small as compared to the change in
temperature of the drying a i r .
Dynamic Equilibrium Moisture Content
The average dynamic equilibrium moisture content
calculated using equations [8] and [13] are shown in Tables
I I , I II , IV and V. These values are found to be in good
agreement though in general the values calculated from
equation [8] are s l ight ly higher.
Simmonds ejt aJL. (44) obtained the value of the
dynamic equilibrium moisture content for wheat at 80 degrees
Farenheit, 79 percent relative humidity and 32 feet per
minute a ir flow rate as 12.8 percent which is comparable to
12.7 percent found at 80 + 2 degrees Farenheit, 76 + 2 percent
relative humidity and for a i r flow rate of 2 0 feet per minute
in this study. These results indicate the dynamic equilibrium
- 34 -
TABLE II . COMPUTED DRYING RESULTS AT 120 - 2 . 5 °F DRYING AIR TEMPERATURE FOR SEVERAL RELATIVE HUMIDITIES AND AIR FLOW RATES
'Test Drying air A ir flow M„ K ' . . ^. No. Tern*. R.H. ft/min. E q n
E [ 1 3 ] -1 R e g r e s s i o n R a t i o n °F %(d.b.) %(d.b.) • hr
d. f. 9 DxlO5
v _ 2 M from 9 Eqn.[8]
ft /nr . %(d.b.)
SET A 111 119. 5 78. 0 120 4 . 5 0. 454 In MR=0.468-0.454(9) 5 0 . 99 0. 307 4.5
4 < 9 < 9 112 119. 5 78. 0 80 7. 2 0. 398 In MR=0.422-0.398(9) 5 0. 99 0. 269 7.3
4 < 9 < 9 113 119. 0 79. 0 •20 7. 6 0. 3 33 In MR=0.313-0.333(9) 5 0 . 98 0 .225 7.8
4 < 9 < 9 114 120. 0 78. 5 5 7. 6 0. 293 In MR=0.388-0.293(9) 5 0 . 99 0.198 7.9
4 < 9 < 9 SET B •
121 120. 5 51. 0 120 4. 3 0. 368 i n MR=0.607-0.368(9) 5 0. 99 0.249 4.4 4 < 9 < 9
122 121. 0 50. 0 80 5 . 0 0. 410 In MR=0.750-0.410(9) 5 0. 96 0. 277 4.7 4 < 9 .< 9
123 121. 0 51. 5 20 6. 0 0. 415 In MR=0.724-0.415(9) 5 0. 99 0.280 6. 1 4 < 9 < 9
124 121. 0 51. 5 5 5. 5 0. 288 In MR=0.588-0.288(9) 5 0. 96 0.194 5.8 4 < 9 < 9
SET C 131 122. 5 25. o • 120 4. 2 0. 378 In MR=0.385-0.378(9) 7 0. 98 0.256 4.6
3 < 9 < 6.50 132 122. 5 25. 5 • 80 3. 7 0. 316 In MR=0.426-0.316(9) 7 0 . 99 0.213 4.0
3 < 9 < 6.50 133 122. 0 26. 0 20 4. 2 0. 355 In MR=0.415-0.355(9) 7 0. 96 0 . 2.4 0 4.8
3 < 9 < 6.50 134 122. 0 25. 0 5 3. 5 0. 246 In MR=0.514-0.246(9) 7 0 . 98 .0.16 6 5.2
CO
< 9 < 6.50
TABLE III. COMPUTED DRYING RESULTS AT .100 - 2 . 0 ° F DRYING AIR TEMPERATURE FOR SEVERAL RELATIVE HUMIDITIES AND AIR FLOW RATES
. - 3 Test Drying air A ir flow M £ K DxlO M^from
No. Temp. R.H. ft/min Eon.[131 i Regression equation d.f . r 0 Eqn.[8] °F %(d.b.) %Cd.b.J h r _ 1 " .. * f t V h r . %(d.b.)
SET D 211 102. 0 71. 0 120 9. 5 0. 285 In MR=0.655-0. 285(9) 5 0. 99 0.192 9. 6
4 < 9 < 9 212 101. 0 72. 0 80 10. 4 0. 302 in MR=0.719-0. 302(9) 5 0. 99 0.186 10. 5
4 < 9 < 9 213 101. 0 73. 5 •• 20 11. 3 . 0. 280 In MR=0.7 31-0. 280(9) 5 0. 99 0. 204 11. 4
4 < 9 < 9 214 101. 5 72. 5 5 11. 2 0. 213 In MR=0.638-0. 213(9) 5 0. 99 0.144 11. 9
4 < 9 < 9 SET E
221 101. 0 50. 0 120 6. 9 0. 306 In MR=0.579-0. 306(9) 5 0. 99 .0.207 •7. 1 4 < 9 < 9
222 101. 0 50. 0 80 7. 2 0. 294 In MR=0.616-0. 294(9) 5 o. 99 0.199 7. 3 4 < 9 < 9
223 100. 5 50. 0 20 7. 9 0. 276 In MR=0.627-0. 276(9) 5 0. 99 0.186 8. 1 4 < 9 < 9
224 101. 0 50. 0 • 5 8. 5 0. 235 In MR=0. 616-0'. 235(9) 5 0. 99 0.159 8. 8 4 < 9 < 9
SET F 231 100. 5 26. 5 120 5. 8 0. 348 In M.R=0 . 665-0 . 348(9) 8 0. 99 0.235 6. 1
3. 5 < 9 < 7 232 100. 5 26. 5 80 6. 0 0. 293 In MR=0 . 62 3-0 . 293(9) 8 0'. 98 0.198 6. 5
3. 5 < 9 < 7 233 100. .5 26. 5 20 6. 4 0. 315 In MR=0.680-0. 315(9) 8 0. 99 0..213 • 6. 9
3. 5 < 9 < 7 . 234 100 . 5 26. 0 5 7. 5 0. 362 In MR=0.782-0. 362(9) 8 0 . 99 0. 245 7. 7
3.5 < 9 < 7
TABLE IV. COMPUTED DRYING RESULTS AT 81 - 2 .0°F DRYING AIR TEMPERATURE FOR SEVERAL RELATIVE HUMIDITIES AND AIR FLOW RATES
Test Drying a ir • A ir flow M £ K _ DxlO MEfrom No. Temp. . R.H. ft/min Eqn.[13] _ T Regression equation d.f . r 9 Eqn.[8]
°F %(d.b.) %Cd.b.) hr x . f t V h r . %("d.b.)
SET G 311 82. 0 75. 5 120 11. 7 0. 245 In MR=0.810-0. 245(9) 5 0. 99 0.165 11. 9
4 < 9 < 9 312 81. 5 76. 0 80 12. 2 0. 202 In MR=0.837-0. 202(9) . 5 0. 99 0.136 12. 4
4 < 9 < 9 313 82. 0 76. 0 20 12. 7 0. 215 In MR=0.912-0. 215(9) 5 0. 99 0.145 12. 8
4 < 9 < 9 314 82. 5 75. 0 5 12. 9 0. 183 In MR=0.919-0. 183(9) 5 •0. 99 0.124 13. 2
4 < 9 < 9 SET H
321 81. 5 50. 5 120 8. 4 0. 229 In MR=0.814-0. 229(9) 5 0. 99 0.155 8. 5 • 4 < 9 < 9
322 81. 5 49. 0 80 9. 3 0. 240 In MR=0.803-0. 240(9) 5 0. 99 0.152 9 . 5 4 < 9 < 9
32 3 82. 0 49. 5 20 9. 7 0. 235 In MR=0.819-0. 235(9) 5 0. 99 0 .15 9 9. 9 4 < 9 < 9
324 82 . 0 49. 5 5 9. 8 0. 214 In MR=0 ..821-0 . 214(9) 5 0. 99 0.144 10 . u 4 < 9 < 9
SET I 331 81. 5 37. 5' 120 5. 9 0. 210 In MR=0.563-0. 210(9) 5 0. 99 0.142 6 . 1
4 < 9 < 9 332 81. 0 37. 0 80 6. 2 0. 242 In MR=0.733-0. 242(9) 5 0. 99 0.163 6 . 5
4 < 9 < 9 333 80. 5 37. 5 2 0 8. 8 0. 167 In MR=0.769-0. 167(9) 5 0. 99 0.113 8. 9
4 < 9 < 9 334 80 . 0 38. 0 5 9. 4 0. 174, In MR=0.833-0. 174(9) 5 0. 99 0.117. 9. 5
4 < 9 < 9
TABLE V. COMPUTED DRYING RESULTS AT 60 - 1 .0°F DRYING AIR TEMPERATURE FOR SEVERAL RELATIVE HUMIDITIES AND AIR FLOW RATES
Test Drying a ir Air flow M £ K No. Temp. R.H. ft/min Ean.[13] T Regression equation d.f .
°F %(d.b.) U d . b . ) hr
SET J 411 60. 5 76. 0 120 14. 7 0. 103 In MR=0.795-0.
6 < 9 < 16 103(9) 5 o. 99 0. 069 14. 5
412 60. 5 75. 5 80 15. 5 0. 101 In MR=0.7 8 8-0. 6 < 8 < 16
101(9) 5 0. 99 0. 068 15. 1
413 60. 5 76. 0 20 16. 4 0. 111 In MR=0.817-0. 6 < 9 < 16
111(9) 5 o. 99 0. 075 16. 2
414 - 60. 5 76. 0 5 17. 1 0. 117 In MR=0.816-0. 6 < 9 < 16
117(9) 5 0. 99 0. 068 17. 1
SET K 421 60. 6 60. 0 120 7. 8 0. 107 In MR=0.845-0.
6 < 9 < 16 107(8) 5 0. 98 • : o. 072 8 . 4
422 60. 5 60. 5 80 8. 1 0. 101 In MR=0.851-0 . 6 < 9 < 14
101(9) 5 0. 98 0. 068 • 9. 2
42 3 60. 4 60. 5 20 9. 8 0. 077 In MR=0.774-0. 6 < 9 < 14
077(8) 5 0. 96 0. 053 11. 2
424 60. 0 62. 0 5 11. 8 0. 105 In MR=0.836-0. 105(9) 5 0. 99. • 0. 071 11. 6 6 < 8 < 16
-6 2 DxlO M£from
r 7 Eqn.[8] ft /hr . %(d.b.)
- 39 -
moisture content to be constant for a particular temperature
and relative humidity.
The plots of logarithm moisture ratio against time
(Appendix B) show a straight l ine relationship exceptionally
well after f i r s t three hours of drying for a l l the drying
runs. The departure from the straight l ine relationship
for the f i r s t 2 to 3 hours of drying is probably due to grain
adjusting to the drying conditions.. Under such conditions
the moisture loss may occur from the. surface of the kernels,
thus allowing proportionally greater drying rates. The
deviation from the straight line relationship is found to
increase as the drying potential increases ( i . e . at higher
a i r temperatures or at lower relative humidities of the
drying a i r ) .
The i n i t i a l drying period during the f i r s t three
hours of the test were not analyzed in this study as this
was-a transient situation. The grain temperature is probably
changing throughout this period which would produce a set of
values for the dynamic-equilibrium moisture content and the
drying rate constant which are different from that used for
the remainder of the drying run. It could also be possible
that the diffusion coefficient may change in character during
this period. It was fe l t that a better understanding of
"steady state" drying is required before attempting to study
the transient drying phase.
3 0 4 0 5 0 6 0 7 0 8 0
R e l a t i v e H u m i d i t y of D r y i n g A i r , p e r c e n t
Figure -6. Effect of relative humidity of drying a i r on mean value of dynamic equilibrium moisture
'. content at 120 + 3°F, 100 + 2°F and 80 + 3°F.
TABLE VI. MEAN VALUES OF DRYING AIR TEMPERATURE, RELATIVE HUMIDITY, M p AND CALCULATED VALUES OF EQUILIBRIUM CONSTANTS, C AND N (Equation [14]) . /
Drying Set
Drying a i r Mean Temp.
Mean R.H.
(d.b.)
Calculated constants for dynamic equilibrium
moisture C 1 N
Constants given by Henderson (2 3) for stat ic equilibrium moisture for wheat at 90°F.
C N
A B C
119. 5 121.0 122. 0
78.5 51.0 25.5
5.7 5.2 3.9 9.82x10 -6 2.97 5.59x10 3.03
D E F
101.5 101.0 10 0. 5
72.0 50.0 26.5
10.6 7.6 6.4 8.75x10 6 2.54
G H I
82.0 82.0 81. 0
75.5 50.0 37.5
12 .4 9.3 7.6 9.75x10 -6 2.22
J K
60.5 60.5
76. 0 60.5
15.9 9.4
- 42 -
The computed values of the dynamic equilibrium
moisture content were found to vary with a ir temperature,
relative humidity and a ir flow rate. The drying sets A,.B and C (Table II) do not show any definite pattern in the
variation of the dynamic equilibrium moisture content due
to a i r flow rate but for the other drying sets (Tables III ,
IV and V) i t can be seen that the dynamic equilibrium moisture
decreases s l ight ly with increasing a ir flow rate. This
variation seems to be more pronounced at the low temperature
drying sets (J and K, Table V). The variation in the dynamic
equilibrium moisture content due to the a ir flow rate was so
small that no relationship wither with the a ir flow rate or
the Reynold's number could be established.
Effect of Relative Humidity on the Dynamic Equilibrium Moisture Content
Results show that the dynamic equilibrium moisture
content increases with the relative humidity of the a ir which
is in accordance with the effect on static equilibrium
moisture content.
To study the relationship between the relative
humidity and the dynamic equilibrium moisture content in
equation [14] the mean values of the dynamic equilibrium
moisture content have been computed for each set of drying
tests. As the effect of a i r flow rate is small, i t has been
neglected. The plot of mean value of the dynamic equilibrium
moisture content against the relative humidity is shown in
Figure 6, and does not show any definite pattern.
- 43 -
i i I I — I L 1 1 80 70 60 50 40 30 20 10
Log - l o g R e l a t i v e H u m i d i t y , percent
ure 7. Relation between log mean values of dynamic equilibrium moisture content and log-log relative humidity for the a ir temperature 120 + 3°F, 100 + 2°F and 80 + 3°F.
- 44 -
A plot of log dynamic equilibrium moisture content
versus log-log relative humidity (Figure 7) at. a constant
temperature shows a l inear relationship. This indicates that
the relationship in equation [14] is val id even for the
dynamic equilibrium moisture content as found in this study.
The calculated equilibrium constants for the dynamic equilibrium
moisture content, C and N are compared in Table VI with those
given by Henderson (2 3) for the stat ic equilibrium moisture
content values at 90 degrees Farenheit for wheat.
Effect of A ir Temperature on the Dynamic Equilibrium Moisture Content
The computed values of the dynamic equilibrium
moisture content decrease considerably as the drying a ir
temperature increases at a given relative humidity. These
data indicate that the effect of a ir temperature on the
dynamic equilibrium moisture content is more significant than
the effect of relative humidity or a i r flow rate (Tables II ,
III , IV and V).
For a constant relative humidity of the a i r , the
equation [14] becomes
' T . -J- [20] E
The plot of logarithm temperature against the
logarithm dynamic equilibrium moisture content does not show
any satisfactory linear relationship. Therefore, i t seems
that equation [14] fa i l s to account correctly for the
temperature dependence of the dynamic equilibrium moisture
- 45 -
I 6 r
0 60 70 80 90 100 110 120 T e m p e r a t u r e of D r y i n g A i r (degrees Fa renhe i t )
Figure 8. Effect of drying a ir temperature on mean value of dynamic equilibrium moisture content at 75 + 5%, 50 + 2% and 25 + 3% relative humidity.
- 46 -
150r
CD
- £ 1 0 0
£•80 1/1 0 £ 6 0 D) 0) ~o
4 0
a E
2 0
10 5 7 9 11 13 15
D y a m i c Equ i l ib r ium M o i s t u r e C o n t e n t , percent , d r y b a s i s
1 7
Figure 9. Plot of logarithm of drying a ir temperature against mean values of dynamic equilibrium moisture contents at 75 + 5% and 50+2% relative humidity.
- 47 -
content because the intercepts do not remain constant as
shown in Figure 7. This has also been observed by Flail and
Rodriguez-Azias (22). Therefore, other relationships were
examined in this study.
The mean values of the dynamic equilibrium moisture
content for drying sets A, D, G and J , and B, E and H
(Table VI) could be grouped together since the relative
humidities are 7 5 + 5 percent and 5 0 + 3 percent respectively
to determine the effect of a ir temperature on the dynamic
equilibrium moisture content.'
A l inear regression of the a ir temperature on a l l
the values of dynamic equilibrium moisture content gave a 2
coefficient of determination (r ) of 0.45 for the data in
Tables II , III , IV and V. The plot of temperature and the
mean values of the dynamic equilibrium moisture content is
shown in Figure 8. The curves appear to have a definite
convex shape. A semilogarithm plot of logarithm temperature
and the dynamic equilibrium moisture content indicates a
straight l ine relationship (Figure 9). It would appear that a relationship of the form
-M E
t = A + e , where A is a constant, may describe the
variation of the dynamic equilibrium moisture content with
a i r temperature. Further tests w i l l be required to confirm
this .
Effect of A ir Temperature on Drying Rate Constant
The computed values of the drying rate constant (K)
T (degrees Rankin) Figure 1 0 . Relationship between the drying constant and the reciprocal of
i absolute temperature of drying a i r on the basis, of Arrhenius equation.
- 49 -
in. equation [9], neglecting the f i r s t three hour's of drying,
are shown in Tables II , III , IV and V for each run. The
l inear regression of the logarithm of drying rate constant
on the reciprocal of the absolute temperature (Figure 10)
resulted in a coefficient of determination (r~) of 0.83
(significant at P < 0.01). The values of constants b and
d in equation [18] are shown and compared with those
presented by Henderson and Pabis (24) in Table VII.
TABLE VII. COMPUTED VALUES OF CONSTANTS b and d IN EQUATION [18] AND THOSE PRESENTED BY HENDERSON AND PABIS (24)
Computed constants Constants given by Henderson and Pabis (24) for wheat
b d df r 2 b d r 2
9231 5858 43 0.83 10 + 7 9354 0.90
The constants computed in this study appear to be
lower than those presented by Henderson and Pabis (24) for
rewetted wheat grain with 6 6 percent i n i t i a l moisture
content when dried for 25-30 hours at a ir temperatures from
70 to 170 degrees Farenheit.
Henderson and Pabis (24) found while using the
data of Allen (1) that the Arrhenius relationship between
the drying rate constant and a ir temperature was independent
of relative humidity though the former may be a function of
relative humidity of the drying a i r .
- 50 -
?^fj^J- °,f Relative Humidity of the Drying Air and Air Flow Rate on Drying Rate Constant
The computed values of the drying rate constant
in Tables I I , III , IV and V do not show any definite pattern
in the variation either due to' the relative humidity of the
a i r or the air flow rate. The values of the drying rate
constant were plotted against both the relative humidity and
a ir flow rate (Reynold's number) separately on regular
coordinate, semilog and log-log paper but no meaningful
relationship could be obtained.
Allen (1) while drying maize and rice found that
the drying rate constant was a function of relative humidity
but did not give any relationship, whereas other authors
(2, 31) have offered no evidence that relative humidity is
related independently to the drying rate constant.
Effect of A i r Temperature on Diffusion Coefficient
The diffusion coefficient, the factor governing the
mechanism of the internal movement of the moisture within a
grain, is related to the drying constant by a constant factor 2
as described in equation [16].
The average effective diameter of wheat kernels
was computed from one hundred sound kernels considering the
volume of each kernel equivalent to a sphere and was found — 3 •
to be 8.2 x 10 feet. The diffusion coefficients as
calculated from the values of the drying rate constant are
presented in Tables I I , III , IV and V.
1.68 1 . 7 3 1 . 7 8 _ 1 1 . 8 3 1.88 1 . 9 3 x l 0 ~ T (degrees Rankin )
Figure 11. Relationship, between the diffusion coefficient and the reciprocal of absolute temperature of drying a ir on the basis of Arrhenius equation
- 52 -
As expected, the plot of logarithm diffusion
coefficient (D) versus the reciprocal of the absolute
temperature of the drying a i r (~) , Figure 11, was found to
be a straight l ine since the drying rate constant and the
diffusion coefficient are direct ly related. The intercept
and slope of the regression line gives the value of the
constants D q and E / R respectively in equation [19]. . The
constants have been computed by regression analysis and
are shown in Table VIII.
TABLE VIII. COMPUTED VALUES OF CONSTANTS D AND E/ IN EQUATION [19] ° K
D o
E / R E df 2 r
7096xl0"7 59 30 3.85 43 0.83
Since the diffusion coefficient is direct ly related
to the drying constant the effect of relative humidity and
a ir flow rate on the diffusion coefficient would be similar
to those already reported for the drying constant.
CONCLUSIONS •
. In this study the effect of drying parameters on
the dynamic equilibrium moisture content, the drying rate
constant and the diffusion coefficient in thin layers was
investigated. The results of this work support the' follow
ing conclusions.
1. A constant drying rate period occurred for a very short
time and most of the drying period for wheat grain with
approximately 29 percent moisture content, dry basis,
occurred in the fal l ing-rate drying period.
2. The average dynamic equilibrium moisture content
calculated using equation [13.] from the drying data after
f i r s t three hours of drying satisf ied the logarithmic
drying law sat is factori ly for the drying period considered
in this study.
3. The effect of a i r flow rate on the dynamic equilibrium
moisture content was found to be ins ignif icant , except +
at low temperatures of 6G - 1 degree Farenheit.
4. The dynamic equilibrium moisture content increased with
the relative humidity of the drying a ir and appeared
to follow Henderson's equation.
5. With increasing a i r temperature, the dynamic equilibrium
moisture content increased, and perhaps there might
exist an exponential relationship.
6. The drying rate constant and diffusion coefficient were (
found to increase with a ir temperature in accordance
- 53 -
- 54 -
with an Arrhenius type equation.
7. It was observed that the drying process in thin layers
could be related by a constant drying-rate constant
and a constant diffusion coefficient, except during
the i n i t i a l transit ion period.
RECOMMENDATIONS FOR FURTHER STUDY
It is known that as drying progresses, the surface
temperature of grain increases from the wet-bulb temperature
of the drying a ir to near i t s dry-bulb temperature, but the
time, when i t starts increasing and the rate of increase are
not known. A knowledge of the surface temperature of the
grains at various times during drying and information on the
temperature gradients through the kernel would be of value
in analyzing the i n i t i a l transit ion drying period.
On the basis of a limited number of drying tests
conducted in this study, i t was found that the dynamic
equilibrium moisture content varied with a ir flow rate,
relative humidity of the a i r and the temperature of the
drying a i r . The effect of a ir flow rate was found to be very
small except at low temperatures. The effect of relative
humidity of a ir on the dynamic equilibrium moisture content
was in agreement with the Henderson's equation. The equilibrium
constants were found to vary with the a ir temperature. This
needs further veri f icat ion by conducting more drying tests
under similar conditions. The dynamic equilibrium moisture
content has been found to decrease with a ir temperature but
no mathematical relationship could be obtained. It has been
suggested that there might exist an exponential relationship
and this needs further study.
The results of this study do not show any significant
effect of relative humidity of the .air on'drying rate constant,
- 55 -
- 56 -
Even the basic theory precludes an.independent relative
humidity effect on the drying-rate constant. This factor,
perhaps, should be investigated further.
LITERATURE CITED
Al len , J .R. Application of grain drying theory to the drying of maize and r i ce . J . Agri . Engng. Res., 5 .(4) 363 , 1960 .
Babitt, J .D. Observation on the permeability of hygroscopic materials to water vapor. Canadian J . of Res. 18 (a): 105-121, June 1940.
Observations on the adsorption of water vapor by wheat. Canadian J . of Res. 27, Sec. F, 55, 1949 .
Observations on the d i f ferent ia l equations of drying. Canadian J . of Res. 28, S e c . A , 449, 1950.
Bakker-Arkema, F.W. and H a l l , C.W. Static vs dynamic moisture equi l ibr ia in the drying of biological products. Approved Journal art ic le 3708 of the Michigan Agricul tural Experiment Station.
* _______ Importance of boundary conditions in solving the diffusion equation for drying forage wafers. Trans. ASAE 8 (3): 382-383, 1965.
Becker, H.A. Study of diffusion in solids of arbitrary shape, with application to drying of wheat kernel. J . Applied Polymer S c i . , 1212, 1951.
Becker, H.A. and Sallans, H.R. A Study of internal moisture movement in the drying of wheat kernel. Cereal Chemistry, Vol . 32, (3): May, 195 5.
. A Study of the desorption isotherms of wheat at 25°C and 50°C. Cereal .Chemistry', 33: 79, 1956.
Boyce, D.S. Grain moisture and temperature changes with position and time during through drying. J . Agri . Engng. Res., 1965 , 10(4) : 333.
Brooker, D.B. Mathematical model of the psychrometric chart. Trans. ASAE 10(4 ): 558-60 , 1967.
Chen, C.S. Equilibrium moisture curves for biological materials. ASAE Paper No. 69-889, ASAE, St. Joseph, Mich. , 19 69 .
Chen, C.S. and Johnson, W.H. Kinetics of moisture movement in hygroscopic materials I. Trans. ASAE 12(1): 109-113, 1969.
- 58 -
14. Chen, C.S. and Johnson, W.H, Kinetics of moisture movement in hygroscopic materials II . Trans ASAE 12(4): 478-481, 1969. '
15. Chilton, T.H. and Colburn, A.P. Pressure drop in packed tubes. Indust. Engng. Chem. 23: 913, 1931.
16. Chittenden, D.H. and Hustrulid, A. Determining drying constant for shelled corn. Trans. ASAE, vol . 9, No. 1, 1966.
17. Chu, S.T. and Hustrulid, A. Numerical solution of diffusion equations. Trans. ASAE, Vol. 11, No. 5, 1968.
18. __. General characteristics of . variable d i f fus iv i ty process and the dynamic equilibrium moisture content. Trans. ASAE, 11(5): 709-715, 1968.
19. Chung, D.S. and Pfost, H.B. Adsorption and desorption of water vapor bv cereal grains and their products. Trans. ASAE, 10(4): 549, 1967.
20. Crank, J . The mathematics of diffusion. Oxford University Press, Amen House, London, E .C .4 , 1956.
21. H a l l , C.W. Drying farm crops ( f i f th pr int ) . Edwards Brothers Inc. , Michigan,. 1966.
22. H a l l , C.W. and Rodriguez-Azias, J . H . Equilibrium moisture content of shelled corn. Agric. Engng. 39(8): 466, 1958.
23. Henderson, S.M. A basic concept of equilibrium moisture. Agri . Engng. 33: 23-32, 1952.
24. Henderson, S.M. and Pabis, S. Grain drying theory I. Temperature effect on drying coefficient. J . Agri . Engng. Res., 6(3):169, 1961.
25. .. Grain drying theory III . -The a ir /grain temperature relationship. J . of Agri . Engng. Res., Vol. 7, 1962.
26. . Grain drying, theory IV. The "effect of a i r flow rate on the drying index. J . of Agri . Engng. Res., 7 (2): 85-89, 1962.
27. Henderson, S.M. and Perry, R.L. Agricultural process engineering (second edit ion) , J . Wiley S Sons, Inc. , New York, 1966. '
- 59 -
28. Hougen, O.A. , McCauley and Marshal, W.R. Limitations of diffusion equation in drying. Trans. Am. Inst. Chem. Engrs. , Vol. 36, 1940.
29. H u k i l l , W.V. Basic principles in drying corn and sorghum. Agri . Engng. 28: (8), 1947.
30. Hustrulid, A. Comparative drying rates of naturally moist, re-moistened and frozen wheat. Trans. ASAE 6(4): 304-308 , 1963.
31. Hustrulid, A. and Flikke, A.M. Theoretical drying curves for shelled corn. Trans. ASAE 2(1):112, 1959.
32. Jones, C.R. Evaporation in low vacuum from warm granular material (wheat) during the fa l l ing rate period. J . Sc i . Food. Agric. 2: 565-571, 1951.
33. Lepper, H.A. Of f i c ia l and tentative methods of Analysis. Asso. of O f f i c i a l Agricultural Chemists, p. 404, 1945.
34. McEwan, E. and O'Callaghan, J .R. Through drying of deep beds of wheat grain. Trans. Instn. Chem. Engrs. , 198 , 1954. . .
35. . • The effect of a i r humidity on through drying of wheat grain. Trans. Instn. Chem. Engrs. 33: 135-154 , " l 9 55.
36. Newman, A.B. The drying of porous solids: Diffusion calculations. Trans. Am. Inst. Chem. Engrs. 27: 310, 1931.
37. . The drying of porous solids: Diffusion and surface emission equations. Trans. Am. Inst. Chem. Engrs. 27: 203, 1931.
38. . Pabis, S. and Henderson, S.M. Grain drying theory II. A c r i t i c a l analysis of the drying curve for shelled maize. J . of Agr. Engng. Res. , 6(4 ) : 272 , 1961.
39. Page, G.E. Factors influencing the maximum rates of ' a i r drying shelled corn in thin layers. M.S. thesis,
M.E. Department, Purdue University, 1949.
40. Perry, J . H . Perry's chemical engineer's handbook. McGraw-Hill Book Co. , New York, 1963.
41. Sherwood, T.K. The drying of solids I. Ind. Engng. Chem. 21: 12, 1929.
- 60 -
42 . Sherwood, T.K. The drying of solids II. Ind. Engng. Chem. 2 1 : 976 , 19 29.
43 . . Air drying of sol ids. Trans. Am. Inst. Chem. Engrs".' 32: 150-168 , 19 36.
44 . Simmonds, M.A. , Ward, G.T. and McEwen, E. The drying, of wheat grain, Part I. The mechanisms of drying.
.Trans. Instn. Chem. Engrs. (London) 31 : 2 6 5 - 2 7 8 , 1953 .
4 5 . ^ . Part III . Interpretation"in terms of i t s biological structure. Trans. Instn. Chem. Engrs. 3 2 : 1 1 5 , 19 54.
46 . Van Arsdale, W.B. Approximate diffusion calculation for the fa l l ing rate phase of drying. Trans. Am. Inst. Chem. Engng. 4 3 : 1 3 - 2 4 , 1947 .
4 7 . Van Rest, D .J . and Isaacs, G.W. Exposed-layer drying rates of grain. Trans. ASAE, 11( 2 o") : 2 36-2 39 , 1968 .
48 . Wang, J . K . and H a l l , C.W. Moisture movement in hygroscopic materials. Trans. ASAE Vol. 4 , No. 1, 1 9 6 1 .
49 . Whitaker, T . , Barre, H . J . and Hamdy, M.Y. Theoretical and experimental studies of diffusion in spherical bodies with a variable diffusion coefficient. Trans. ASAE, V o l . 1 2 , No. 5 , 19 69 .
50 . Young, J . H . and Nelson, G.L. Research of hysteresis between sorption and desorption isotherms of wheat. Trans. ASAE, 1 0 ( 1 0 ) : 7 5 6 - 7 6 1 , 1967 .
- 6 i -
©
APPENDIX A
- 62 -
•Figure A - l Drying curves for a ir flow rates of (111) 120 feet •per minute, (112) 80 feet per minute, (113) 20 feet per minute and (114) 5 feet per minute at 120 + 1°F and 78+2% relative humidity.
- 63 -
° 1 2 3 4 . 5 6 7 8 Time, hour
Figure A-2. Drying curves for a ir flow rates of (121) 120 feet per minute, (122) 80 feet per minute, (123) 20 feet per minute and (124) 5 feet per minute at 120 + 1 .5°F and 5 0 + 2% relative humidity.
- 64 -
3 0 r
Time, hour
Figure A-3 Drying curves for a ir flow rates of (131) 120 feet per minute, (132) 80 feet per minute, (133) 20 feet per minute and (134) 5 feet per minute at 122 + 1°F and 2 5 + 2% relative humidity.
- 65 -
3 0 r
4 5
Time, hour 8
'Figure A-4 Drying curves for a ir flow rates of (211) 120 feet per minute, (212) 80 feet per minute, (213) 20 feet per minute and (214) 5 feet per minute at 101 + 1°F and 72 + 2% relative humidity.
- 66 -
3 0 i
5
0
5
0 7224 a 2 2 3
! 2 2 5221
0 4 5 T ime, hour
8
A-5. Drying curves for a i r flow rates of (221) 120 feet per minute,.(222) 80 feet per minute, (223) 20 feet per minute and (224) 5 feet per minute at 100 + 1 .5°F and 50 + 1.5% relative humidity.
- 67 -
30r
5 r
T i m e , hour
Figure A-6. Drying curves for a i r flow rates of (231) 120 feet per minute, (232) 80 feet per minute, (233) 20 feet per minute and (234) 5 feet per minute at 100 + 1°F and 26 + 1.5% relative humidity.
- 68 -
•Figure A-7. Drying curves for a i r flow rates of (311) 120 feet per minute, (312) 80 feet per minute, (313)20 feet per minute and (314) 5 feet per minute at 81 + 2°F and 75 + 2%,relative humidity.
- 69 -
3 0 r
._ 2 5 on D _D
X
g 2 0
<_•
d
c c o U <L> —. _)
1/1
'o
15
10
324 323 322 321
0 4 5 Time, hour
8
Figure A-8. Drying curves for a i r flow rates of (321) 120 feet per minute, (322) 80 feet per minute, (323) 20 feet per minute and (324) 5 feet per minute at 81 + 2°F and 50 + 1.5% relative humidity.
- 70
30
.£ 25} </>
o JQ
X
~o
£ 20 u
a
c t y
-*—
c o U a> -4— CO
O
15
,-334 5333
10
»332 131
0 4 5 T i m e , h o u r
8 _ i 9
Figure A -9 . Drying curves for a ir flow rates of (331) 120 feet per minute, (332) 80 feet per minute, (333) 20 feet per minute and (334) 5 feet per minute at 80 + 2°F and 37 +2% relative humidity.
- 71 -
3 0 r
c o c o u CD —.
2 5 IA
D
13 £ 2 0
CD a
15
'o 10
0 8 10 12
Time, hour
14 16
Figure A-10 Drying curves for a ir flow rates of (411) 120 feet' per minute, (412) 80 feet per minute, (413) 20 feet per minute and (414 5 feet per minute at 60 + 1°F and 75 + 1.5% relative humidity.
- 72 -
Ti m e . hour
Figure A - l l . Drying curves for a ir flow rates of (421) 120 feet per minute, (422) 80 feet per minute, (423) 20' feet per minute and ( 424) 5 feet per minute at 60. + 1°F and 61 + 2% relative humidity.
- 73 -
APPENDIX B
- 74 -
0.02
0.011 i i I l i - J _ J 1 0 1 2 3 4 5 6 7 8
Time, hour
Figure B - l . Plot of logarithm moisture ratio versus time for drying set D, (211) a ir flow rate of 120 feet per minute, (212) 80 feet'per minute, (213) 20 feet per minute and (214) 5 feet per minute at 101 + 1°F and 72 + 2% relative humidity.
- 75 -
0 01 0 1 2 3 4 5 6 7 8
Time, hour
F i g u r e B-2.
0 . 0 4
0 . 0 2
0.01 0 1 2 3 4 5 6
T i m e , hour
Figure B-3.• Plot of logarithm moisture ratio versus time for drying set F , (231) a ir flow rate of 120 feet per minute, (232) 80 feet per minute, (233) 20 feet per minute and (234) 5 feet per minute at 100 + 1°F and 26 + 1.5% relative humidity. ~
- 77 -
APPENDIX C
T A B L E C - l . PROGRAM FOR COMPUTING M O I S T U R E CONTENT ( P E R C E N T , DRY B A S I S ) , DYNAMIC E Q U I L I B R I U M M O I S T U R E CONTENT ( P E R C E N T , DRY B A S I S ) AND M O I S T U R E R A T I O FROM D R Y I N G WEIGHTS AND R E L A T I V E H U M I D I T Y FROM DRY BU L B AND WET BU L B T E M P E R A T U R E S WITH A S A M P L E C A L C U L A T I O N FOR D R Y I N G SET E.
01 MENS ION NR.UN( 2 0 ) » N M E A ( 2 C) , 1 I ME ( 2 0 ) , T UB ( 2 0 ) , TO B ( 20 ) , AI RF ( 2 0 ) T W G ( 2 10 ) , ACT ( 2.0 )
99 NU-0 0 0 1 I = 1 T 2 0 . .
. READ(5,2)NRUIU I ) » N M E A ( I ) , T I ME( I ) , T W B ( I ) t T D B { I > ,A IRF( I ),WG( I ) IF(NRUN(T).EQ.9^9) GO TO 3
__2 ..FOR.MAT.f 2 I 3 t F .6 .2 . »_4F7. .2 . ) „ _ „ 1 NU = M + 1 3 NV=NU
NW=NU . ; ; AC A = ( ( WG ( N U - 2 } *WG(NU ) )- ( W G i N U - 1 )**2 ) ) / (WG (NU- 2)+WGIN U ) - 2.0*WG(N U - 1
1) ) .. NU.= N U - . l • .. ..
A OB = ( ( WG ( MJ -2 ) * W G ( NU ) ) - (W G { NU- 1 j * * 2 ) )/( WG ( NlJ-2 ) + W G ( NU ) - 2 . 0 * WG ( N U- 1 1) )
N U = N U - 1 " A G O ! ( W<G ( NU-2 ) *WG (NU ) )- (WG (NU-l ) * * 2 ) ) /( WG(NU-2 ) + WG ( N U ) - 2. C* KG < N U - l
1) ) NU=NU-1. ... ; _ ._ _ A00=((WG(NU-2)*WG(NUj)- (WG(NU-l)**2 ) ) / (WG(Nu~2)+WG(NU)-2.0*WG(NU-1
1) ) NU=NU-1 AGE = ( ( W G ( NU-2 ) *W G (NU ) ) - (W G (NU-1 ) * * 2 ))/( WG ( Nil- 2 ) + WG ( NU ) - 2. 0* WG {NU-l
1) ) AOF= ( ( WG ( NV-4 ) * WG ( N V ) ) - ( WG ( Ny-21**2 )_) / ( WG ( NV-4 ) + WG ( NV ) -2 .0*WG (NV-2
1 ) ) NV=NV-2 AOG= ( ( W G( NV-4 ) * WG ( N V ) )- ( WG ( N V - 2 ) »*2 ) )'/ ( WG ( N v-4 ) +WG(NV) -2 . 0*WG ( Ny-2
1 ) ) NV=NK-l AOH= ( (WG<NV -4)*UG(NV) )-( KG(NV-2)**2> ) / < WG ( N V - 4 ) + WG.( N V )-2 . 0* W G ( N V-2
I ) ) A 0 I = ( ( W G ( N W - 6 ) * Iv G (N W ) ) - ( W G ( N W - 3 ) * * 2 ) ) / ( WG ( N W - 6 ) + K G ( N W ) - 2 . 0 * W G ( N W - 3
V ) ) l :
AOJ=(A0A+ACB+A0C+AOr+AOE+A0F+ACG+AGF+A0l)/9.O WR1TF(6,1G) NRUN(NW) - -
. 1 0 F O R M A T (5.0X » !.RUN_NC_..!.t 13.) _ WRITE(6,2C) AGJ
2 0 FORMAT (//, lOXf « EQUIL . MOISTURE CONTENT, WB •= ' F11.5) WRI TE (6 ,70)
7 0 FOR MAT ( / / , 1 0 X » ' R IN MG DB EQUIL NC FREE f.C V. RATIO RH ' ) ' DO 30 I=1,NW
AO K - 0 . 7 7 5 2 8 * WG ( 1 ) A 0 L =(KG(IJ-AUK)*1CO.OC/AOK A H ' = AGJ -ACK
' AGN=AGM*100. OO/A.CK
- 7 8 -
- 7 9 -
A G O ( I )= A O L - A O N AG.C = AGC•{ I ) / A G C ( 1 ) AOW= 54 . 6 3 2 9 - < 1 2 3 0 1 . 6 8 8 / T D B ( I ) ) - 5 . . 16 9 2 3 * A L 0 G (T C B I D ) . A O R = E X P ( A Q W ) A C X = 5 4 . 6 3 2 9 - 1 1 2 3 0 1 . 6 8 B / T W f i ( 1 ) ) - 5 . 1 6 9 2 3 * A L 0 G ( T W O l 1 ) ) A O S = E X P { AOX) - ACT= 1 0 7 5 . 3 9 6 5 - 0 . 5 6 9 8 3 - ( 1 M B { I ) - 4 9 1 . 6 9 ) A C U - - 1 . 0 * ( C . 2 4 0 5 * ( AO S - l 4 . 6 9 9 6 ) ) / ( C . 6 2 19 A-!'ACT )
. A O V - U O S - A 0 U * ( T C t S ( I l - T W B l I ) ) ) /AOP. 30 W R I T E ! 6 , 6 C ) N M E A ( I} , AOL , A ON , A C O ( 1 j , A O C , A O V 6 0 F O R M A T { 1 0 X , 1 3 , 5 F 1 0 . 5 )
GO TO 9 9 5 5 S T O P __ •
END
$ R U N - L G A L "ii E X E C U T I O N B E G I N S
RUN NO. ° 2 21
E G U I L . M O I S T U R E C O N T E N T , WD = 2 0 3 . 9 3 8 9 0
R I N MC DB E Q U I L MC FRF.E MC M R A T I O RH 1 2 8 - . 9 8 5 6 4 6 . 9 7 5 17 2 2 . 0 1 0 4 7 I . 0 0 0 0 0 0 . 4 9 9 5 4 2 1 3 . 6 5 2 1 1 6 . 9 7 5 17 1 1 . 6 7 6 9 4 0 . 5 3 0 5 2 0 . 4 9 9 54 3 1 4 . 3 7 7 0 7 6 . 9 7 5 1 7 7 . 4 C 1 9 0 0 . 3 3 6 2 9 0 . 4 9 9 5 4 4 12 . 1 0 0 5 5 6 . 9 7 5 1 7 5 . 1 2 5 3 8 0 . 2 3 2 8 6 0 . 4 9 9 5 4 5 1 0 . 6 7 9 0 4 6 . 9 7 5 1 7 3 . 7 0 3 8 6 0 . 1 6 8 2 8 0 . 4 9 9 5 4 6 9 . 7 0 8 6 2 6 . 9 7 5 1 7 2 . 7 3 3 4 5 0 . 1 2 4 1 9 0 . 4 9 9 54 7 9 . 0 2 6 7 1 6 . 9 7 5 1 7 2 . 0 5 1 5 4 0 . 0 9 3 21 0 . 4 9 9 5 4 .-8 8 . 4 9 1 6 7 6 . 9 7 5 1 7 1 . 5 1 6 5 0 0 . 0 6 8 9 0 0 . 4 9 9 54 9 . 8 . 0 8 2 5 3 6 . 9 7 5 1 7 1 . 1 0 7 3 6 0 . C 5 C 31 0 . 4 9 9 5 4
1 0 7 . 7 6 7 8 1 6 . 9 7 5 17 0 . 7 9 2 6 4 0 . 0 3 6 0 1 0 . 4 9 9 5 4
RUN NO. 222 EGUIL. M O I S T U R E C O N T E N T , WB •= 2 0 4 . 2 7 5 6 3
R I N MC DB E Q U I L MC F R E E MC M R A T I O RH 1 2 8 . 9 8 5 6 4 7 . 1 5 1 8 0 21 . 8 3 3 8 3 1 . 0 0 0 0 0 0 . 4 8 7 4 1 2 1 9 . 2 8 1 5 7 7 - 1 5 1 8 0 . 1 2 . 1 2 9 7 7 C . 5 5 5 5 5 0 . 4 8 7 4 1 3 1 5 . 1 3 7 6 7 7 . 1 5 1 8 0 7 . 9 8 5 8 7 0 . 3 6 5 7 6 0 . 4 9 9 5 4 4 12.8 29 6 7 7 . 1 5 1 8 0 5 . 6 7 7 8 6 0 . 2 6 0 0 5 . 0 . 4 9 9 5 4 5 11 . 2 7 7 0 2 7 . 1 5 1 8 0 4 . 1 2 5 2 1 0 . 1 8 8 9 4 0 . 5 C 4 6 3 6 10.2 0 6 9 4 7 . 1 5 1 8 0 3 . 0 5 5 1 4 0 . 1 3 9 9 3 0 . 5 0 4 6 3 7 9 . 4 7 2 5 8 7 . 1 5 1 8 0 "2. 3 2 C 7fi C . 1 0 6 2 9 0 . 5 C 4 6 3 8 8 . 8 9 5 5 8 . 7 . 1 5 1 8 0 1 . 7 4 3 7 7 0 . 0 7 9 8 7 C . 4 9 8 5 0 9 8. 4 4 9 7 2 7 . 1 5 1 8 0 1 . 2 9 7 9 2 0 . 0 5 9 4 5 0 . 4 9 2 4 1
10 8 . 0 8 2 5 3 7 . 1 5 1 8 0 "0 . 9 3 C 7 3 0 . 0 4 2 6 3 0 . 4 9 2 4 1
80
RUN NO. 22 3
EQUIL. MOISTURE CONTENT , WB ~ ; 20 5.75696
R IN MC D8 EGUIL MC FREE MC M RATIO RH 1 28.96564 7.92832 21 .05681. 1.00000 0.49747 2 20.27820 7.928 82 12.34938 0.5 864 8 C.49747 3 16.02939 7.92882 8.100 57. 0.38470 0. 5 C 3 6 C 4 13.82631 7.92882 5.89748 0.28007 0.50978 5 12.33135 7.92882 4.4C253 0.209C8 C.5C463 6 11 .22980 7 .9 28 8 2 3.30098 0. 15677 C . 4 9 R 5 0 7 10.44823 7.92 8 82 2.51941 0. 1196.5 0 .4924 1 8 9.85550 7.9 28 82 1.52667 0.09150 0.48741 9 9.40963 7.92882 1 .48081 0.07032 0.49345
10 9.02147 7.92882 1.05265 0.05189 0.499 54
TON~N0T~2 m
EQUIL. MOISTURE CONTENT, WB = 2C6.87781
R IN MC DB EQUIL HC FREE KC M RATIO RH 1 28 .98564 8 . 51676 20 .468 3 7 1. 00000 0.49954 2 21.74692 8. 51676 13 .23016 0 . 64636 0 .49954 3 17.44566 8. 51676 8 .52890 C. 43622 0.4 99 54
_ 4 . 14.92785 8 . 5 1676 6 .41109 0 . 31321 0.49954 5 13.40667 8. 5167 6 4 .8 8991' " 0. 23 8 89 ' 0.50463 6 12.38381 8. 51676 3 .86705 C. 18892 0.4 9 345 7 11.6 2321 8. 51676 3 .10645 0. 1517 6 0 .4924 1 8 10.99376 8. 51676 2 .477GC C. 12101 0.49241 9 10 .44298 8. 51676 1 .92622 0. 09411 0.499 54
10 10.C18 10 8. 5 1676 1 .5 0134 0. 07335 0.50463