Abstract

This study measured the thermal effects of corn drying within a continuous cross-flow grain dryer based on a variety of operating conditions. The dryer contains a column of grain that acts as a packed bed in which the air flows through the voids between the kernels. The study analyzed the following parameters and their effects on corn drying: dryer column thickness, air flow rate per volume of corn, air drying temperature, and incoming and outgoing corn moisture. A pilot-scale cross flow corn dryer with variable column thickness, variable drying air temperature, and variable fan speed was used to experimentally dry corn. The pilot scale dryer has a drying column height of 3.35 m (132 in.), column width of 0.61 m (24 in.) and a variable thickness of 0.203 m to 0.305 m (8 to 12 in.). An array of thermocouples was arranged through the packed bed of corn to measure the thermal profile as the air propagated through the corn. The thermal profiles from the experiments were compared and evaluated among the experiments. In the United States, corn is a primary grain commodity. Improved farming practices, in conjunction with improved grain genetics, have resulted in increased grain yields and the ability to grow crops in locations not possible two decades prior. After harvesting, most grains require supplemental drying to prevent spoilage. Continuous flow grain dryers have become a common method of drying and conditioning large amounts of grain. Grain dryers are required to dry grain faster and more efficiently without sacrificing grain quality. However, higher energy costs and increased crop yields have made grain drying the second largest expense for grain producers due to their high energy consumption of propane or natural gas. The overarching goal of this study is to determine the primary factors that influence heat propagation within the packed bed of grain with the intention of incorporating these effects into numerical grain drying models.

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