Modelling of Wheat Drying in Fluidized Beds

Experiments on thin‐layer drying of wheat were interpreted in terms of a kinetic model based on internal control for water transfer and absence of temperature gradients inside the kernel. The drying operation in a batch fluidized bed was modelled by assuming a perfect mixing of solids. The kinetic parameters obtained from the thin‐layer runs introduced into this model allowed to interpret satisfactorily drying experiments performed in a batch fluidized bed. Predictions of the model showed that drying times could be decreased about four fold by raising the air temperature from 40°C to 70°C. It was also calculated that inlet air temperatures much higher than that of wheat damage could be used without deterioration of grains during drying. Predicted thermal efficiencies were low suggesting the recirculation of air as a means of improving them.