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Development of the enhanced halsey model to predict equilibrium moisture content (EMC) of sunflower seeds with different oil contents
Resumen
Using the right equilibrium moisture content (EMC) relationship is critical for implementing successful aeration strategies and for determining the safe storage moisture content of grains and oilseeds. The oil content of sunflower seeds substantially affects the moisture equilibrium relationship, implying that a specific set of model parameters for each oil content range should be obtained. To overcome this practical limitation, the Enhanced Halsey model
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Using the right equilibrium moisture content (EMC) relationship is critical for implementing successful aeration strategies and for determining the safe storage moisture content of grains and oilseeds. The oil content of sunflower seeds substantially affects the moisture equilibrium relationship, implying that a specific set of model parameters for each oil content range should be obtained. To overcome this practical limitation, the Enhanced Halsey model was developed incorporating a new parameter (D) to characterize the effect of oil content on the original Modified Halsey model. The constants A, B, C, and D of the model were obtained for a wide range of temperatures, moisture contents, and oil contents. The simplicity of the Enhanced Halsey model and the possibility of adapting EMC as a function of oil content make the Enhanced Halsey model valuable for engineering applications (e.g., aeration controllers) and for predicting the safe storage moisture content of seeds with different oil contents, such as sunflower.
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Fuente
Transactions of the ASABE 61 (4) : 1449-1456. (May 2018)
Fecha
2018-05
Editorial
American Society of Agricultural and Biological Engineers
ISSN
2151-0032
2151-0040 (Online)
2151-0040 (Online)
Formato
pdf
Tipo de documento
artículo
Palabras Claves
Derechos de acceso
Restringido
Excepto donde se diga explicitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)