Simulation Analysis of 3-D Airflow and Temperature Uniformity of Paddy in a Laboratory Drying Oven

Changzhi Wang; Yongsheng Pei; Zhongqiu Mu; Lin Fan; Jian Kong; Guizhong Tian; Shiyuan Miao; Xiangyi Meng; Hai Qiu

doi:10.3390/foods13213466

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Simulation Analysis of 3-D Airflow and Temperature Uniformity of Paddy in a Laboratory Drying Oven

Journal article

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Peer reviewed

Simulation Analysis of 3-D Airflow and Temperature Uniformity of Paddy in a Laboratory Drying Oven

Changzhi Wang, Yongsheng Pei, Zhongqiu Mu, Lin Fan, Jian Kong, Guizhong Tian, Shiyuan Miao, Xiangyi Meng and Hai Qiu

Foods, Vol.13(21), 3466

2024

DOI: https://doi.org/10.3390/foods13213466

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Abstract

paddy

multi-physics field simulation

airflow distribution

drying uniformity

convection drying

This study analyzed the effects of airflow characteristics on the temperature distribution and drying uniformity of paddy during convective drying. Simulations of the drying process with varying airflow inlet and outlet positions were conducted using COMSOL Multiphysics 6.1 software. The determination coefficient ( R 2 ) between the simulated data and experimental values of Sample1 (S1), Sample2 (S2), and Sample3 (S3) was calculated, and its average values were 0.964, 0.963, 0.963, and 0.967, respectively. This study demonstrates that the airflow direction and outlet location have a significant impact on the temperature uniformity of the paddy. The vortex structure generated by the obstruction of the sidewalls and paddy influences both the airflow and temperature distribution within the drying chamber. When the outlet was on the left side and the inlet airflow was in a vertical orientation (VO), the temperature distribution of the paddy exhibited higher temperatures in the edge regions and lower temperatures in the center, with a maximum temperature difference of around 16 °C. The time required for the temperature to reach equilibrium with the outlet positioned on the left was 28.6% shorter than with the outlets positioned in the center or on both sides. Moreover, the temperature uniformity of the three paddy samples was better under this condition. The developed model accurately reflected the paddy drying process. It could also be used to analyze the optimal heating uniformity, providing a technical basis for the design of grain dryers.

Details

Title: Simulation Analysis of 3-D Airflow and Temperature Uniformity of Paddy in a Laboratory Drying Oven
Authors/Creators: Changzhi Wang - Jiangsu University of Science and Technology
Yongsheng Pei - Jiangsu University of Science and Technology
Zhongqiu Mu - Ministry of Agriculture and Rural Affairs
Lin Fan - Jiangsu University of Science and Technology
Jian Kong - Jiangsu University of Science and Technology
Guizhong Tian - Jiangsu University of Science and Technology
Shiyuan Miao - Jiangsu University of Science and Technology
Xiangyi Meng
Hai Qiu - Jiangsu University of Science and Technology
Publication Details: Foods, Vol.13(21), 3466
Publisher: MDPI
Number of pages: 23
Grant note: 2023YNCX003 / Open Project of Yunnan Provincial Key Laboratory of Tea Science BY20230513 / Jiangsu Province Industry-Academic-Research Cooperation Project
Identifiers: 991005717068307891
Murdoch Affiliation: College of Environmental and Life Sciences; School of Agricultural Sciences
Language: English
Resource Type: Journal article

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Collaboration types: Domestic collaboration; International collaboration
Citation topics: 3 Agriculture, Environment & Ecology; 3.85 Food Science & Technology; 3.85.554 Advanced Food Drying
Web Of Science research areas: Food Science & Technology
ESI research areas: Agricultural Sciences