Reference : Modelling dehydration and quality degradation of maize during fluidized-bed drying
Scientific journals : Article
Life sciences : Food science
http://hdl.handle.net/2268/67715
Modelling dehydration and quality degradation of maize during fluidized-bed drying
English
Janas, Sébastien mailto [Université de Liège - ULg > Chimie et bio-industries > Technologie des industries agro-alimentaires >]
Boutry, Sébastien [Université de Mons-Hainaut - UMH > Department of General, Organic and Biomedical Chemistry > NMR and Molecular Imaging Laboratory > >]
Malumba Kamba, Paul mailto [Université de Liège - ULg > Chimie et bio-industries > Technologie des industries agro-alimentaires >]
Vander Elst, Luce [Université de Mons-Hainaut - UMH > Department of General, Organic and Biomedical Chemistry > NMR and Molecular Imaging Laboratory > >]
Bera, François mailto [Université de Liège - ULg > Chimie et bio-industries > Technologie des industries agro-alimentaires >]
Oct-2010
Journal of Food Engineering
Elsevier Science
100
3
527-534
Yes (verified by ORBi)
International
0260-8774
Oxford
United Kingdom
[en] Drying ; FEM ; Heat and mass transfer ; Maize ; MRI ; Quality ; Salt-soluble proteins
[en] At harvest time, maize (Zea mays L.) has a moisture content too high to be stored, and has to be dried. To control the previous termdryingnext term impact on maize characteristics, it is necessary to accurately know the spatial distribution of temperature and moisture content in the kernel, and the kinetics of quality loss in relation to these two factors. To this end, a physical model of heat and mass transfer in a maize kernel was designed. The Fick and Fourier equations were solved by the finite element method (FEM). The real 3D geometry of maize was obtained by NMR imaging and then used to build the mesh needed for the FEM computations. The model correctly describes the evolutions of maize moisture and salt-soluble protein content during fluidized-bed previous termdryingnext term with a constant previous termdryingnext term air temperature between 50 °C and 100 °C.
FRIA
http://hdl.handle.net/2268/67715
10.1016/j.jfoodeng.2010.05.001

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