DYNAMIC SHRINKAGE AND VARIABLE PARAMETERS IN BAKKER-ARKEMAS MATHEMATICAL SIMULATION OF WHEAT AND CANOLA DRYING

被引：15

作者：

LANG, WG ^{[1
]}

SOKHANSANJ, S ^{[1
]}

ROHANI, S ^{[1
]}

机构：

[1] UNIV SASKATCHEWAN,DEPT CHEM ENGN,SASKATOON S7N 0W0,SK,CANADA

来源：

DRYING TECHNOLOGY | 1994年 / 12卷 / 07期

关键词：

CANOLA; WHEAT; DRYING SIMULATION; PROPERTIES; SHRINKAGE; THIN LAYER DRYING;

D O I：

10.1080/07373939408962193

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The bulk volume shrinkage was linearly related to instantaneous grain moisture reduction. The shrinkage coefficient was found to be primarily a function of air relative humidity. The Bakker-Arkema's bulk grain drying model was modified to incorporate the shrinkage equation. A correction factor for thin layer drying equation was also introduced to reduce deviation between the experimental and simulated moisture content. The Bakker-Arkema model showed significant improvement due to these modifications.

引用

页码：1687 / 1708

页数：22

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