MODELING OF FORCED AND NATURAL CONVECTION DRYING PROCESS OF A COFFEE SEED

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41340%2F22%3A92462" target="_blank" >RIV/60460709:41340/22:92462 - isvavai.cz</a>

Výsledek na webu

<a href="https://elibrary.asabe.org/abstract.asp?aid=53603" target="_blank" >https://elibrary.asabe.org/abstract.asp?aid=53603</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.13031/ja.15156" target="_blank" >10.13031/ja.15156</a>

Jazyk výsledku

angličtina

Název v původním jazyce

MODELING OF FORCED AND NATURAL CONVECTION DRYING PROCESS OF A COFFEE SEED

Popis výsledku v původním jazyce

Different coffee drying technologies face complex tasks in ensuring an acceptable final seed moisture content. This research performed a Finite Element Analysis (FEA) study, simulating a single coffee beans drying process as a transient mass diffusion model under mechanical and natural convection conditions, so the drying behavior and data of both case scenarios can be foreseen and controlled by a predictive Finite Element Model (FEM). A wet bean was 3D-scanned and digitized as the FEA simulation geometry, the water diffusion between the grain and the atmosphere was defined by a diffusion coefficient subject to the drying air temperature and the grains moisture content. Three cases were studied: mechanical grain drying at three different temperatures (50, 45, and 40C) in a forced convection environment, variable natural convection drying under environmental conditions (wet and dry season), and constant natural convection (wet and dry season), including the variation in day/night temperature and relat

Název v anglickém jazyce

MODELING OF FORCED AND NATURAL CONVECTION DRYING PROCESS OF A COFFEE SEED

Popis výsledku anglicky

Different coffee drying technologies face complex tasks in ensuring an acceptable final seed moisture content. This research performed a Finite Element Analysis (FEA) study, simulating a single coffee beans drying process as a transient mass diffusion model under mechanical and natural convection conditions, so the drying behavior and data of both case scenarios can be foreseen and controlled by a predictive Finite Element Model (FEM). A wet bean was 3D-scanned and digitized as the FEA simulation geometry, the water diffusion between the grain and the atmosphere was defined by a diffusion coefficient subject to the drying air temperature and the grains moisture content. Three cases were studied: mechanical grain drying at three different temperatures (50, 45, and 40C) in a forced convection environment, variable natural convection drying under environmental conditions (wet and dry season), and constant natural convection (wet and dry season), including the variation in day/night temperature and relat

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Transactions of the ASABE

ISSN

2151-0032

e-ISSN

2769-3287

Svazek periodika

65

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

10

Strana od-do

1061-1070

Kód UT WoS článku

000876197300012

EID výsledku v databázi Scopus

2-s2.0-85140414362