MATHEMATICAL MODELING OF DRYING MAIZE GRAINS IN DIFFERENT TEMPERATURES

PAULO CARTERI CORADI, LÉLIA VANESSA MILANE, CHARLES FABIAN DIAS, FÁBIO HENRIQUE ROJO BAIO

Resumo


The need to maintain the quality of the maize grains during the drying evidences the importance of to know the processes that occur at this stage. The objective of this study was to model the drying of grains at different air temperatures. Drying was carried out at three temperatures (80, 100 and 120°C) in an oven with forced air circulation and convection. In order to adjust the mathematical models to the experimental data, non-linear regression analysis was accomplished using the Statistica 7.0® program. It was observed that the higher the temperature of the drying air (120°C) the faster the product reached the equilibrium moisture content. The Midilli model was the best to define the corn drying curves at air temperatures of 80, 100 and 120°C. The effective diffusivity obtained from the drying of corn was higher (5.4 x 10-13 m2 s-1) at a temperature of 120°C. In conclusion, drying the grain at higher temperatures (above 100°C) also increased the isosteric desorption energy (3885 kJ kg-1) to carry out the process


Palavras-chave


cultura agrícola, otimização, pós-colheita, simulação, Zea mays L.

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DOI: https://doi.org/10.18512/1980-6477/rbms.v14n2p247-259