Abstract
AbstractIn the present work, the mathematical modeling of the soybean hydration process is presented, considering the increase in the grain radius by Stefan problem approach. The boundary immobilization method was used in the model to take into account the spatial mesh variation caused by the diffusion of moisture in the grains. The results provided by the model show its quality when compared with experimental data, both for the adequacy of the predictions for moisture data over time and for the adequacy of grain radius increase predictions over time, for five different temperatures. The presented methodology showed improvements on results already reported in the literature.Practical applicationsThe approach presented in this article allows one to fit diffusivity values for soybean hydration by taking into account a phenomenon commonly observed in this process: the increase of the grains during water absorption. Thus, it is expected the diffusivities to be more realistic and precise, improving the project of equipment. Since the model proposed provide the increase of the grains along the hydration process, an estimation of the increase of a higher amount of the grains could be obtained as well. Such estimation is relevant due to the considerable increase that grains suffer after absorbing water.
Published Version
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