Artículos de revistas
Investigation of food grain drying with pulsating air flows
Fecha
2004-04-01Registro en:
International Communications In Heat and Mass Transfer. Oxford: Pergamon-Elsevier B.V., v. 31, n. 3, p. 387-395, 2004.
0735-1933
10.1016/j.icheatmasstransfer.2004.02.009
WOS:000220479200009
Autor
Universidade Estadual Paulista (Unesp)
Instituto Nacional de Pesquisas Espaciais (INPE)
Institución
Resumen
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.