期刊名称：American Journal of Food Science and Technology
印刷版ISSN：2333-4827
电子版ISSN：2333-4835
出版年度：2017
卷号：5
期号：3
页码：93-100
DOI：10.12691/ajfst-5-3-4
语种：English
出版社：Science and Education Publishing
摘要：Various researchers have fitted experimental drying curves for various products to existing drying models. In this study, an experimental forced convection solar grain dryer was used to select the best fitting drying model for shelled maize. 0.04 m thick grain layer of shelled maize was dried an air velocity of 0.408 m/s and a 40°C drying air temperature. Using Root Mean Square Error (RMSE), Coefficient of Determination (R2) and Chi Square (2) the selected drying model was the one by Midilli et al. (2002), with R2, 2 and RMSE values of 0.9487, 0.4278 and 0.1723 respectively. The model coefficients were determined for drying air temperatures of 40, 45, 50 and 55°C. It was found that the predicted and experimental data agreed satisfactorily with R2 and RMSE values of 0.9225-0.9786 and 0.0325-0.0750 respectively. A computer simulation model was developed to predict moisture ratio at a given drying time.
关键词：forced convection; drying model; model coefficients; shelled maize; computer simulation model
