Investigation of food grain drying with pulsating air flows
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Data
2004-04-01
Autores
Dias, SRS
Futata, FPL
Carvalho, J. A.
Couto, H. S.
Ferreira, M. A.
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Elsevier B.V.
Resumo
In this article we investigate experimentally the potential of using pulsating flows for drying of food grains. A Rijke type oscillator with an electrical heater was used to dry batches of soybean grains. Drying temperatures were 60 degreesC. We observed a decrease on the drying time for pulsating flows when compared with the conventional non-pulsating regime. This decrease depended on sample initial moisture content and weight, and on final sample moisture content. (C) 2004 Elsevier B.V. Ltd.
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International Communications In Heat and Mass Transfer. Oxford: Pergamon-Elsevier B.V., v. 31, n. 3, p. 387-395, 2004.