Drying and Storing Grains and Cereals: A Flow Approach in Porous Media and Applications

Throughout drying, grains undergo exposure to heat sources and airflow, facilitating the expeditious evaporation of water present on their surfaces. As moisture migrates from inside the grains to the its periphery, it is conveyed through the transport channels within the grains, and finally evaporating to the external surroundings. The interaction between heat and water through the bulk of grains is explicated with empirical equations and principles of heat and mass transfer. This review work delves into studies on mathematical modeling aimed at elucidating the grain drying and storage, thereby delineating a specific mathematical model. The Midilli, Wang, and Singh model, grounded in the equations of Navier-Stokes, Maxwell, and Fourier, emerges as a prevalent choice, yielding satisfactory outcomes in simulating drying parameters when compared to literature data. This study seeks, therefore, to contribute to the comprehension and refinement of numerical models used to grain drying and storage.