A 3D transient CFD model to predict heat and moisture transfer in on-farm stored grain silo through parallel computing using compiler directives: Impact of discretization methods on solution efficacy

Computational fluid dynamics model parameters highly depend on the storage structure, grain conditions, and airflow properties. Solution methods obtained for the lab-scale bins cannot be extrapolated for a relatively large on-farm silo. To validate the above hypothesis, a model was developed and validated with stored barley aeration in a 1000t silo. A mathematical function was used to initialize the discrete initial conditions in the silo followed by using DEFINE_macros to execute parallel computing. Time-step analysis was conducted followed by optimization of the solution methods in terms of the accuracy and time frame of the model’s output. Results showed that with a time-step of 4 s, temperature and moisture error were 1.1–1.7 °C and 0.3% wb while mean relative deviation were 3.1–4.4% and 2.2%, respectively. COUPLED algorithm resulted in a similar accuracy as of SIMPLE scheme except within spatial and transient formulations. However, the former algorithm was observed to take almost 190% more time than the latter scheme, limiting the simulation efficiency in an on-farm silo. Green Gauss Node-based gradient technique was found to be the appropriate for discretizing large silos. Model showed 45 kJ kg−1 energy emission that decreased the cooling potential of air in silo. As field evaluation of aeration strategies are time-consuming, this model can be used to obtain results that could shape the stored grain management practice.</p

Traditional and ayurvedic foods of Indian origin

The Ayurveda contains a wealth of knowledge on health sciences. Accordingly traditional foods and their dietary guidelines are prescribed in Ayurveda. There is so much similarity in ayurvedic dietetics and traditional foods that many of the traditional health foods in India can be called ayurvedic foods. This review article introduces the concepts of ayurvedic health foods in India and describes several traditional heath foods across various regions of India. Recommended dietary guidelines according to age and health condition of the consumer, and seasonal considerations are presented for each of the traditional health foods of India. In the era of globalization of the population and international food trading, health conscious citizens around the globe will benefit from the wealth of knowledge on traditional Indian and ayurvedic health foods of Indian origin

Dimensionless modeling of fine material distribution in an experimental silo during central spout loading

Spout loading results in the accumulation of broken kernel and fine materials below the auger chute with spatial distribution over the radial direction. This hinders the air distribution affecting the proper execution of stored grain management practices with any stored bulk. For their optimal performance, it is necessary to assess the effect of systems characteristics on the fine material distribution. This study investigated a generalized dimensionless model of broken corn and foreign material (BCFM) distribution using the dimensionless analysis of the Buckingham theorem. The model considered practical loading parameters in the proposed equation to predict BCFM after the filling process. Practical filling parameters that were investigated includes fill pipe diameter, material flow rate and initial BCFM. Statistical parameters such as RMSE (root mean square error), Chi-square (χ2), coefficient of determination (R2), and MRDM (mean relative deviation modulus) were determined to assess the suitability of the developed model. The results showed that the generalized dimensionless model predicted fine material distribution in the experimental silo with reasonable accuracy. It predicted the nonlinear sifting effect across the radial direction and showed a higher concentration of fines near the bulk core section. It was observed that the sifting effect in a center-filled silo was more pronounced with a lower broken kernel.</p

Effects of Tray and Freeze Drying on Physico-chemical and Structural Properties of Fig Fruit Powder

A study was conducted on the drying of fig fruits using tray-drying [50 °C, 60 °C, 70 °C for 3 h] and freeze-drying [(-)43 °C for 24 h] dehydration techniques. The physico-chemical properties of fig fruit powder were studied. Different temperatures and methods of drying had effects on the moisture content, water activity, physico-chemical properties, and structural properties. Moisture content and water activity were in the range of 6.5-8.5% (w.b.) and 0.40-0.60, respectively. Powders of 15- 30 μm size range and with a flaky texture had moderate flowability. FTIR analysis exhibited peaks of varied range. XRD analysis showed that the powders were predominately amorphous in nature, and C-type starch was present