Abstract
Drying is considered one of the industrial processes that requires more energy than other processes, being a topic of much interest to the agricultural sector, especially the evaluation of energy consumption for rice and corn dryers. To meet this goal, an overview survey matrix and protocols for temperature measurements of dryers were developed. The study evaluated 49 rice dryers and 14 yellow corn dryers. As a result, it was determined that the oversizing of the fan/extractor and the dryer engine generates a high energy consumption, added to the lack of insulation in the heat ducts. Therefore, the drying productivity index is very low in dryers using liquefied petroleum gas (LPG) being 0.14 dollar/quintal for rice and 0.27 dollar/quintal for corn and using biomass reaches 1.4 dollars/quintal. In relation to energy losses, these account for more than 55%. Inadequate energy management in drying processes directly influences the marketing chain of products, the losses of which are caused by fluctuations in the price of rice and corn on the domestic market, with the agricultural sector having to generate an energy efficiency plan.
Highlights
Drying is one of the processes where the highest percentage of energy is consumed at the agroindustrial level [1]
The results of the corn technology evaluation the dryers used at the Ecuadorian national level for drying rice and yellow are presented
The rice’s drying is generally carried out in a square or rectangular chamber, made with masonry materials in its structural part; trays use jute bags supported with square steel materials in its structural part; trays use jute bags supported with square steel rods
Summary
Drying is one of the processes where the highest percentage of energy is consumed at the agroindustrial level [1]. According to Food and Agriculture Organization, there are different ways to define the drying process, considering the theoretical aspects of the energy and mass transfer mechanisms [4]. We can define drying as the process capable of reducing the moisture content of a product to a minimum and safe level so that it can be consumed and stored. In this way, the respiratory activity of the grain is reduced, avoiding the insects, fungi, and molds to decrease the grain quality, produce toxins, and prevent its commercialization and consumption [2,3,5]
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