Heat Treatment of Chopped Alfalfa in Rotary Drum Dryers

This paper deals with the heat treatment of alfalfa chops during the high temperature dehydration process. It outlines the dryer characteristics, difficulties and potential errors in measuring temperatures in the dryer, computation techniques, the relationships between moisture and temperature during drying, and the potential effect of dehydration on the destruction of the insect Hessian Fly due to elevated temperatures. From the analysis based on an existing computer model for dehydration of alfalfa chops, and the available field data, it is shown that the dried chops will attain a temperature of 90°C or higher when the input temperatures are between 500°C and 800°C. These conditions apply to the drying of wet alfalfa (moisture content more than 55 percent wet basis). The plant material loses a large portion of its moisture in the first few seconds in the dryer. The rapid release of moisture may cause the rupture or detachment of particles such as eggs, larva, pupa, and insects from the plant material. These small particles are exposed to an intense heat and rapid dehydration.