SCIENCE AND TECHNOLOGY OF CEREALS, OILS AND FOODS

1. Chinese Science Citation Database (CSCD)
2. A Guide to the Core Journals of China (2023)
3. The Key Magazine of China Science and Technology
4. Chinese Applied Core Journals (CACJ)
5. China Core Agricultural and Forestry Journals
6. Bilingual Communication Project for Chinese STM Journals
7. China Fine Periodical Exhibition
8. Elsevier-Scopus Database
9. Directory of Open Access Journals (DOAJ)
10. EBSCO Research Database
11. Chemical Abstracts (CA)
12. Food Science and Technology Abstract (FSTA)
13. CAB International (CABI) Database
14. Japan Science and Technology Agency Chinese Bibliographic Database (JSTChina)
15. Ulrich's Periodicals Directory (UPD)
16. OA Open Access Model Journal

Analysis of natural convection andheat transfer ingrain bulk during sealed storage
DOI:
CSTR:
Author:
Affiliation:

Clc Number:

Fund Project:

  • Article
  • |
  • Figures
  • |
  • Metrics
  • |
  • Reference
  • |
  • Related
  • |
  • Cited by
  • |
  • Materials
  • |
  • Comments
    Abstract:

    Based on the theory ofheat and mass transfer in porous medium the mathematical model of natural convection and coupledheat moisture transfer ingrain bulk was established. Theheat transfer and natural convection processes and their influence factors were studied by the method of approximate analysis and numerical simulation. The results showed that the temperature was mainly affected by theheat transfer in cereals of small kernel, such as wheat, while for cereals of larger kernel, such as corn, natural convection was the main effect. The theoretical analysis and numerical simulation proved that the effect of low moisture migration ingrain bin on the temperature change ofgrain was very small, which could be neglected. In silos, the effect of natural convection was significant, which enabled the temperature in silo more uniformity.

    Reference
    Related
    Cited by
Get Citation
Related Videos

Share
Article Metrics
  • Abstract:
  • PDF:
  • HTML:
  • Cited by:
History
  • Received:
  • Revised:
  • Adopted:
  • Online: November 29,2016
  • Published:
Article QR Code