Cooling and dehydration behavior of wet wheat using hexagonal air duct aeration

To prevent the quality deterioration of high-temp wet wheat during the queuing process for drying, a hexagonal air duct aeration system was introduced to aerate wheat, effectively reducing wheat temperature and sustaining aerobic respiration. This approach preserves the quality of the wheat and reduces its moisture content. Experimental data reveal a stratified cooling effect, with the bottom layer cooling most rapidly, followed by the middle and top layers. The silo wheat achieved an average cooling time of 14.3 hours with a cooling rate of 1.4°C/h and a specific cooling energy consumption of 0.205 kJ/(kg·°C). However, aeration during the time before dawn and rainy weather adversely affected wheat quality due to increased water vapor partial pressure in the intake air, leading to moisture absorption and heat release that elevated the wheat temperature and respiratory activity. Despite these challenges, the aeration process demonstrated a moisture removal specific energy consumption of 902.45 kJ/kg water, which was considerably lower than that of industrial dryers, suggesting a more sustainable method for moisture reduction. This innovative approach offers a practical solution for the preservation of wheat quality during peak harvest periods, aligning with the pressing need for energy-efficient and environmentally sustainable agricultural practices.