Laboratory Exercise No. 3 Drying of Durable Crops (Corn)

Bulacan Agricultural State College
Institute of Engineering and Applied Technology
Laboratory Exercise no. 3

Drying of Durable Crops (Corn)
Submitted by:
Toledo, Jojen V.
Pelendiana, Mark Noe F.
Esguerra, Lyn Mae D.G.
Dela Fuente, Davelene D.C.
Angeles, Kim Patrick S.
BSABEN – 4
Submitted to:
Engr. Isabel Samantha C. Belonio
March 15, 2019

I. Introduction
Increasing corn acres over the past several years has led to increasing interest in on-farm
drying and storage. Corn quality is the highest at harvest, and producers should promptly dry
newly harvested corn to safe moisture levels in order to maintain quality and marketability.
Producers need to dry corn to 15.5% moisture content (MC) when corn is to be marketed
immediately. Otherwise, corn needs to be dried to 12.0% MC if it is expected to be stored for
several months.
Objectives:
At the end of the laboratory activity, the students should be able to:
1. determine the principle and different methods of drying;

2. familiarize on different machines and equipment used during drying process;
3. show the basic components of mechanical dryer and discuss its process;
4. discuss some or common problem, probable cause and possible solution of using
mechanical dryers.
II. Methodology
First, the students is group respectively and assigned works were divided into (8)eight
objectives. The students were gathered data information using internet to be used in this study.
Lastly, they discussed each topic.
III. Result and Discussion
1. Principle and different methods of drying
1.1 Principle of Drying
If the material is exposed to air at given temperature and humidity, the material will either
lose or gain water until equilibrium condition is established
1.2 Methods of Drying
1.2.1 Bin Drying
In-bin drying processes can utilize either natural air (unheated) or low temperature air
(slightly heated usually less than 10 °F) to dry grain in bins (see figure below). The air is forced
up through the grain with fans until the grain moisture content is sufficiently reduced. This is
typically done in bins with a raised perforated floor to ensure even airflow, but can also be done
using air ducts laid on the concrete bin floor prior to adding grain.
1.2.2 Layer drying
This process involves drying the newly harvested corn in layers. It is typically
accomplished by placing an initial corn layer in the drying bin. The drying air starts the drying
front that moves through the corn. Then, additional layers of wet grain are added periodically so
that the depth of wet grain always precedes the drying front.
1.2.3 Portable batch and continuous flow drying
Portable batch and continuous-flow drying are considered fast drying techniques. They
share similarities in configuration and operation. The basic idea in both processes is to pass large
volumes of air, i.e., 50 - 125 CFM/bu through relatively thin corn column (12 to 24 in.) to attain
high drying rates. The portable batch units typically dry, cool then unload a fixed amount of corn
into storage at set intervals.
1.2.4 Combination drying
In this configuration, high-temperature drying and in-bin drying processes are integrated
making a combination system. The high-temperature drying method is an initial drying step used
to reduce the moisture content of wet corn so that in-bin drying can be used to finish the drying
process.
1.2.5 Dryeration
This process combines drying and aeration, and is known for maintaining the quality of
corn kernels during drying. In this process, wet corn is taken directly from the dryer, at a high
temperature, to a tempering bin. Then, grain is allowed to steep in their vapors, for about 4 hours,
before air-cooling (aeration) is initiated.
2. Machines and equipment used during drying process
2.1 Vertical dryers
The typical vertical dryer operates as a strictly counter-current dryer with the grain moving
downward against a stream of hot air that exits primarily at the top of the hopper. The grain
moves through the hopper as it falls through a restricting funnel at the base and is returned to the
top via a grain elevator.
2.2 Horizontal dryers
The flow of air in the horizontal dryer is introduced along the axis of the grain chamber
and is directed out along the length of it. The path is relatively short, a maximum of the chamber
radius, and drying efficiency is sensitive to loading. Rotation speed is not normally adjustable so
the control parameters for the operator comprise initial moisture content of the grain, loading (as
near to design capacity as possible) and inlet temperature.
2.3 Silo Dryers

The silo or fixed bed dryer is well suited for parchment coffee and can be built with a
minimum of technical input since the bulk of the fabric can be constructed in common building
materials. The only moving part is the centrifugal fan and by combining pre-drying with final
drying, the efficiency is good.
3. Basic components of mechanical dryer and discuss its process
The main components are:
 The drying bin for holding the grain;

 The fan for moving the air through the dryer and the grain;
 The air distribution system; and
 The heating system for pre-heating the drying air.
4. Common problem, probable cause and possible solution of using mechanical dryers
Problem Potential cause Possible Solutions
Long drying time Ineffective fan Fan testing, replace fan
Reduced airflow from Clean perforated sheets,

turbulences or high resistance bigger plenum chamber and
of air distribution system air ducts,
Low temperatures Increase temperature within

acceptable limits
Uneven drying Too high air temperature in Reduce air temperature,

fixed bed dryers Mixing after initial drying
Improve temperature control
High fuel consumption Ineffective fan or air- Improve air distribution

distribution system system, use fan with higher
efficiency
Air-flow rates too high Reduce air flow rate to

normal levels (smaller fan)
Low germination rate Too high drying air Reduce air temperature
temperatures
Low germination potential of Dry 1kg of the same crop in

paddy the shade, make germination
test and compare with
machine dried sample
Problem Potential cause Possible Solutions
High number of broken Moisture gradient, re-wetting Reduce delays in drying,

grains after drying don't do field drying, dry
immediately after harvesting
Feeding of grain with Mix grain during drying in

different MC, re-wetting of batch dryers
dryer grain fractions
IV. Conclusion and Recommendation

1. Conclusion
Drying is a major operation in the agricultural and food industry. It is often used as a primary
operation for preservation of food materials, or as a secondary process in some manufacturing
operations. Drying, a higher energy consuming process is also often practiced in the industry
using direct thermal energy from the sun or driers and ovens. From the viewpoint of preservation
of energy, it is desirable to store food at ambient conditions. This can be achieved by drying
operations which reduces moisture content and water activity to prevent spoilage under long-
term storage conditions. Key benefits of drying are an increased shelf life and a reduction of
product volume and weight, which facilities easy to storage and transportation.
2. Recommendation
When installing a dryer, select the model carefully considering the technical requirements,
economical feasibility and the volumes of paddy to be dried. Get familiar with the operation of
the dryer and try to understand the drying process. Insist on proper training to be provided by the
manufacturer.
V. Literature Citation
D.A.(2019).On-Farm Corn Drying and Storage. Retrieved from
https://www.uaex.edu/farm-ranch/crops-commercial
horticulture/Grain_drying_and_storage/corn_drying_and_storage.aspx
Irri(2014).Dryer Components. Retrieved from http://www.knowledgebank.irri.org/step-by-

step-production/postharvest/drying/dryer-components
Irri(2013). Troubleshooting mechanical dryers. Retrieved from

http://www.knowledgebank.irri.org/step-by-step-
production/postharvest/drying/mechanical-drying-systems/examples-of-mechanical-
dryers/item/troubleshooting-mechanical-dryers
Farooq,. U.(2014).Introduction to Drying Process. Retrieved from

https://www.slideshare.net/UmerFarooq30/simultaneous-heat-and-mass-transfer-35779918
VI. Appendices

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Bulacan Agricultural State College

Institute of Engineering and Applied Technology

Laboratory Exercise no. 3

March 15, 2019

1. determine the principle and different methods of drying;

III. Result and Discussion

1. Principle and different methods of drying

1.1 Principle of Drying

1.2 Methods of Drying

1.2.1 Bin Drying

1.2.3 Portable batch and continuous flow drying

1.2.4 Combination drying

2. Machines and equipment used during drying process

2.1 Vertical dryers

2.2 Horizontal dryers

2.3 Silo Dryers

3. Basic components of mechanical dryer and discuss its process

The main components are:

 The drying bin for holding the grain;

Problem Potential cause Possible Solutions

Long drying time Ineffective fan Fan testing, replace fan

Reduced airflow from Clean perforated sheets,

Low temperatures Increase temperature within

Uneven drying Too high air temperature in Reduce air temperature,

Improve temperature control

High fuel consumption Ineffective fan or air- Improve air distribution

Air-flow rates too high Reduce air flow rate to

Low germination potential of Dry 1kg of the same crop in

High number of broken Moisture gradient, re-wetting Reduce delays in drying,

Feeding of grain with Mix grain during drying in

IV. Conclusion and Recommendation

Irri(2014).Dryer Components. Retrieved from http://www.knowledgebank.irri.org/step-by-

Irri(2013). Troubleshooting mechanical dryers. Retrieved from

Farooq,. U.(2014).Introduction to Drying Process. Retrieved from

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