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KMID : 1024420160200020128
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Food Engineering Progress
2016 Volume.20 No. 2 p.128 ~ p.134
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Effect of Air Velocity and Drying Temperature on Drying Characteristics of Soybean (Glycine max) Using Hot Air Drying
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Park Hyeon-Woo
Kim Sun-Tae
Choung Myoung-Gun
Han Won-Young
Yoon Won-Byong
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Abstract
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The effects of drying temperature on the drying characteristics of soybeans at the different position in the dryer with 28.1% (±0.8) of initial moisture content were studied. Drying temperatures varied at 35, 45 and 55ºC, with a constant inlet air velocity (3 m/s). The local air velocities at a position 1, 5, and 9 were 0.150 m/s (±0.012), 0.247 m/ s (±0.018) and 0.795 m/s (±0.036), respectively. The drying rate increased as the local air velocity increased from 0.150 m/s to 0.795 m/s. The cracked grain ratio increased as the drying rate increased. To prevent quality degradation of soybeans during hot-air drying, the local air velocity should be considered. Thin-layer drying models were applied to describe the drying process of soybeans. The Midilli-Kucuk model showed the best fit (R2>0.99). Based on the model parameters, the drying time to achieve the target moisture content (15%) was successfully estimated. The drying time was strongly dependent on the position in the dryer and the drying temperature.
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KEYWORD
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hot-air drying, drying characteristics, local air velocity, thin-layer drying models, soybean
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