P.E.

Review Session
VC. Mass Transfer between
Phases
by
Mark Casada, Ph.D., P.E. (M.E.)
USDA-ARS
Center for Grain and Animal Health Research
Manhattan, Kansas
casada@ksu.edu

Current NCEES Topics

Primary coverage:

V. C.

I. D. 1.
Also:
I. B. 1.
Overlaps with:
I. D. 2.
~2%
II. A.

Exam %
Mass transfer between phases 4%
Mass and energy balances ~2%
Codes, regs., and standards 1%
Applied psychrometric processes
Environment (Facility Engr.) 3-4%

Specific Topics/Unit
Operations

Heat & mass balance fundamentals

Evaporation (jam production)
Postharvest cooling (apple storage)
Sterilization (food processing)
Heat exchangers (food cooling)
Drying (grain)
Evaporation (juice)
Postharvest cooling (grain)

Mass Transfer between

Phases

A subcategory of: Unit Operations

Common operations that constitute a

process, e.g.:

pumping, cooling, dehydration (drying),

distillation, evaporation, extraction, filtration,
heating, size reduction, and separation.

How do you decide what unit

operations apply to a particular
problem?

Experience is required (practice).

Carefully read (and reread) the problem

Principles

Mass Balance

Inflow = outflow + accumulation

Energy Balance

Energy in = energy out + accumulation

Specific equations
Fluid mechanics, pumping, fans, heat transfer,
drying, separation, etc.

Illustration Jam
Production
Jam is being manufactured from crushed
fruit with 14% soluble solids.

Sugar is added at a ratio of 55:45

Pectin is added at the rate of 4 oz/100 lb

sugar

The mixture is evaporated to 67% soluble

solids
What is the yield (lbjam/lbfruit) of jam?

Illustration Jam
Production
mv = ?
mf = 1 lbfruit (14% solids)
ms = 1.22 lbsugar
mp = 0.0025 lbpectin

mJ = ? (67% solids)

Illustration Jam
Production
mv = ?

mf = 1 lbfruit (14% solids)

ms = 1.22 lbsugar

Total Mass Balance:

mp = 0.0025 lbpectin

Inflow = Outflow + Accumulation

mf + ms = mv + mJ + 0.0

mJ = ? (67% solids)

Illustration Jam
Production
mv = ?

mf = 1 lbfruit (14% solids)

ms = 1.22 lbsugar

Total Mass Balance:

mp = 0.0025 lbpectin

mJ = ? (67% solids)

Inflow = Outflow + Accumulation

mf + ms = mv + mJ + 0.0
Solids Balance:
mfCsf

Inflow = Outflow + Accumulation

+ msCss = mJCsJ + 0.0

(1 lb)(0.14lb/lb) + (1.22 lb)(1.0lb/lb) = mJ(0.67lb/lb)

Illustration Jam
Production
mv = ?

mf = 1 lbfruit (14% solids)

ms = 1.22 lbsugar

Total Mass Balance:

mp = 0.0025 lbpectin

mJ = ? (67% solids)

Inflow = Outflow + Accumulation

mf + ms = mv + mJ + 0.0
Solids Balance:
Inflow = Outflow + Accumulation
mfCsf + msCss = mJCsJ + 0.0
(1 lb)(0.14lb/lb) + (1.22 lb)(1.0lb/lb) = mJ(0.67lb/lb)
mJ = 2.03 lbJam/lbfruit
mv = 0.19 lbwater/lbfruit

Illustration Jam
Production
mv = ?
mf = 1 lbfruit (14% solids)
ms = 1.22 lbsugar
mp = 0.0025 lbpectin

mJ = ? (67% solids)

What if this was a continuous flow concentrator

with a flow rate of 10,000 lbfruit/h?

Principles

Mass Balance:

Ci
t

Inflow = outflow + accumulation

m 1
Chemical
concentrations:

Ci ,1

Ci , 2

m 2

Energy Balance:

Energy in = energy out + accumulation

mass flow rate, kg/s

m
T temperature, K
c p specific heat capacity, J/kg K

T
t

m 1
T1

m 2

T2

Principles

Mass Balance:
Inflow = outflow + accumulation
Chemical
Ci
Ci ,1 m 1 Ci , 2 m 2 V
concentrations:

Energy Balance:
Energy in = energy out + accumulation

T
m 1 c p T1 m 2 c p T2 c p V
t
(sensible energy) total energy = mh

Illustration Apple
Cooling
An apple orchard produces 30,000 bu of
apples a year, and will store of the crop in
refrigerated storage at 31F. Cool to 34F in 5
d; 31F by 10 d.
Loading rate: 2000 bu/day
Ambient design temp: 75F (loading) decline
to 65F in 20 d

Estimate the refrigeration requirements for

the 1st 30 days.

Apple Cooling
qfrig

Principles

Mass Balance

Inflow = outflow + accumulation

Energy Balance

Energy in = energy out + accumulation

Specific equations
Fluid mechanics, pumping, fans, heat transfer,
drying, separation, etc.

Illustration Apple
Cooling

energy in = energy out +

accumulation
qin,1+ ... = qout,1+ ... + qa

qfrig

Illustration Apple
Cooling
Try it...

Illustration Apple
Cooling
Try it...
An apple orchard produces 30,000 bu of
apples a year, and will store of the crop in
refrigerated storage at 31F. Cool to 34F in 5
d; 31F by 10 d.
Loading rate: 2000 bu/day
Ambient design temp: 75F (loading) decline
to 65F in 20 d

Estimate the refrigeration requirements for

Apple Cooling
qfrig
qm
qso

qr

qb
qe

qs

qm

qin

Apple Cooling

Sensible heat terms

qs = sensible heat gain from apples, W
qr

= respiration heat gain from apples, W

qm = heat from lights, motors, people, etc., W

qso = solar heat gain through windows, W
qb = building heat gain through walls, etc., W
qin = net heat gain from infiltration, W
qe = sensible heat used to evaporate water, W
1 W = 3.413 Btu/h, 1 kW = 3413. Btu/h

Apple Cooling

Sensible heat equations

qs = mload cpA T = mload cpA T
qr = mtot Hresp
qm = qm1 + qm2 + . . .
qb = (A/RT) (Ti To)
0

qin = (Qacpa/vsp) (Ti To)

0
qso = ...

Apple Cooling

definitions
mload = apple loading rate, kg/s (lb/h)
Hresp = sp. rate of heat of respiration, J/kgs (Btu/lbh)
mtot = total mass of apples, kg (lb)
cpA = sp. heat capacity of apples, J/kgC (Btu/lbF)
cpa = specific heat capacity of air, J/kgC (Btu/lbF)
Qa = volume flow rate of infiltration air, m 3/s (cfm)
vsp = specific volume of air, m3/kgDA (ft3/lbDA)
A = surface area of walls, etc., m2 (ft2)
RT = total R-value of walls, etc., m 2C/W (hft2F/Btu)
Ti = air temperature inside, C (F)
To = ambient air temperature, C (F)

q ,q

= individual mechanical heat loads, W (Btu/h)

Example 1
An apple orchard produces 30,000 bu of apples a
year, and will store of the crop in refrigerated
storage at 31F. Cool to 34F in 5 day; 31F by 10
day.
Loading rate: 2000 bu/day
Ambient design temp: 75F (at loading)
declines to 65F in 20
days
= 46 lb/bu; cpA = 0.9 Btu/lbF

What is the sensible heat load from the apples on

day 3?

Example 1
qfrig
qm
qso

qr

qb
qe

qs

qm

qin

Example 1
qs = mloadcpAT
mload = (2000 bu/day 3 day)(46 lb/bu)
mload = 276,000 lb

(on day 3)

T = (75F 34F)/(5 day) = 8.2F/day

qs = (276,000 lb)(0.9 Btu/lbF)(8.2F/day)
qs = 2,036,880 Btu/day = 7.1 ton
(12,000 Btu/h = 1 ton refrig.)

Example 1, revisited
mload = 276,000 lb

(on day 3)

Ti,avg = (75 + 74.5 + 74)/3 = 74.5F

T = (74.5F 34F)/(5 day) = 8.1F/day
qs = (276,000 lb)(0.9 Btu/lbF)(8.1F/day)
qs = 2,012,040 Btu/day = 7.0 ton
(12,000 Btu/h = 1 ton refrig.)

Example 2
Given the apple storage data of example
1,
= 46 lb/bu; cpA = 0.9 Btu/lbF; H = 3.4 Btu/lbday

What is the respiration heat load

(sensible) from the apples on day 1?

Example 2
qr = mtot Hresp
mtot = (2000 bu/day 1 day)(46 lb/bu)
mtot = 92,000 lb
qr = (92,000 lb)(3.4 Btu/lbday)
qr = 312,800 Btu/day = 1.1 ton

Additional Example
Problems

Sterilization
Heat exchangers
Drying
Evaporation
Postharvest cooling

Sterilization

First order thermal death rate

(kinetics) of microbes assumed
(exponentialN decay)
N e k t
o

D = decimal reduction time = time, at

a given temperature, in which the
number of microbes
is treduced 90%
N
k t
ln
(1 log cycle)
D
No
D

Sterilization
( 250 F T )

Thermal death time:

t Fo 10

The z value is the temperature increase that will result

in a tenfold increase in death rate

The typical z value is 10C (18F) (C. botulinum)

Fo = time in minutes at 250F that will produce the

same degree of sterilization as the given process at
temperature T

Standard process temp = 250F (121.1C)

Thermal death time: given as a multiple of D

Pasteurization: 4 6D
Milk:
30 min at 62.8C (holder method; old batch
method)
15 sec at 71.7C (HTST high temp./short time)
Sterilization: 12D
Overkill: 18D (baby food)

Sterilization
z

Thermal Death Time

Curve (C. botulinum)
(Esty & Meyer, 1922)
( 250 F T )

t Fo 10

t = thermal death time, min

z = T for 10x change in t,
F
Fo = t @ 250F (std. temp.)

2.7

Sterilization
Thermal Death Rate Plot
(Stumbo, 1949, 1953; ...)
D

D = decimal reduction time

N
t

D
No

ln

Dr = 0.2

N No ek

121.1

Sterilization equations

D To T
log

Do
z

( 250 T )

DT D250 10

Fo FT
No
log

Do DT
N

Fo D250

No
log
N

(T 121.1 C )

(T 250 F )

Fo t 10

Fo t 10

Sterilization

Popular problems would be:

Find a new D given change in

temperature

Given one time-temperature

sterilization process, find the new
time given another temperature, or
the new temperature given another
time

Example 3

If D = 0.25 min at 121C, find D at

140C.
z = 10C.

Example 3
equation

log

D To T

Do
z

D121 = 0.25 min

z = 10C

substitute

D140
121.1C 140C
log

0.25 min
10C

solve

...

answer:

D140 0.003 min

Example 4

The Fo for a process is 2.7 minutes.

What would be the processing time
if the processing temperature was
changed to 100C?
NOTE: when only Fo is given, assume
standard processing conditions:
T = 250F (121.1C); z = 18F (10C)

Example 4
Thermal Death Time
Curve (C. botulinum)
(Esty & Meyer, 1922)
(121.1 C T )

t Fo 10

t = thermal death time, min

z = T for 10x change in t,
C
Fo = t @ 121.1C (std.
temp.)

2.7

Example 4
t Fo 10

(121.1 C T )
z

t100 (2.7 min) 10

t100 348 min

(121.1 C 100 C )
10 C

Heat Exchanger Basics

q U Ae Tm U A Tlm
(T T ) (T T )
Hi
Co
Ho
Ci

Tlm

T T
max
min

ln

Tmax
Tmin

ln

THi TCo
THo TCi

(T T ) (T T )
Hi
Ci
Ho
Co

counter

m H cH TH m C cC TC q

ln

THi TCi
THo TCo

parallel

Heat Exchangers
subscripts:
C cold fluid

H
o

hot fluid
i side where the fluid enters
side where the fluid exits

variables: m = mass flow rate of fluid, kg/s

c
= cp = heat capacity of fluid, J/kg-K
C
= mc, J/s-K
U
= overall heat transfer coefficient, W/m 2-K
A
= effective surface area, m2
Tm
= proper mean temperature difference, K or C
q
= heat transfer rate, W
F(Y,Z)
= correction factor, dimensionless

Example 5

A liquid food (cp = 4 kJ/kgC) flows in the inner pipe of

a double-pipe heat exchanger. The food enters the
heat exchanger at 20C and exits at 60C. The flow
rate of the liquid food is 0.5 kg/s. In the annular
section, hot water at 90C enters the heat exchanger
in counter-flow at a flow rate of 1 kg/s. Assuming
steady-state conditions, calculate the exit temperature
of the water. The average cp of water is 4.2 kJ/kgC.

Example 5

Solution
mf cf Tf = mw cw Tw

90
C
60
C

(0.5 kg/s)(4 kJ/kgC)(60 20C)

= (1 kg/s)(4.2 kJ/kgC)(90 THo)
THo = 71C

?
20
C

Example 6

Find the heat exchanger area

needed from example 5 if the overall
heat transfer coefficient is 2000
W/m2C.

Example 6

Find the heat exchanger area needed

from example 5 if the overall heat
transfer coefficient is 2000 W/m 2C.
Data:
liquid food, cp = 4 kJ/kgC
water, cp = 4.2 kJ/kgC
Tfood,inlet = 20C, Tfood,exit = 60C
Twater,inlet = 90C
mfood = 0.5 kg/s
mwater = 1 kg/s

Example 6

Solution
q U Ae Tlm

q m C cC TC

Tmin = 9060C
90
C
Tmax = 7120C
71
60
C
C
20
C

q = mf cf Tf = (0.5 kg/s)(4 kJ/kgC)(60 20C) = 80 kJ/s

Tlm = (Tmax Tmin)/ln(Tmax/Tmin) = 39.6C

Ae = (80 kJ/s)/{(2 kJ/sm2C)(39.5C)}
2000 W/m2C = 2 kJ/sm2C
Ae = 1.01 m2

More about Heat

Exchangers

Effectiveness ratio (H, P, & Young, pp. 204212)

Ecooling

(Ta1 Ta 2 )

,
(Ta1 Tb ,in )

UA
NTU
,
Cmin

One fluid at constant T: R

Tlm correction factors

q U A Tlm F ( Z , Y )

Cb
R
Ca

Time Out

Reference Ideas
Need
Full

Marks Suggestion

The one you use regularly

handbook
ASHRAE Fundamentals.

Processing

Henderson, Perry, & Young (1997),

text
Principles of Processing Engineering
Geankoplis (1993), Transport Processes
& Unit Operations.

Standards

ASABE Standards, recent ed.

Other

Albright (1991), Environmental Control...

text

Lower et al. (1994),

On-Farm Drying and...

MWPS-29 (1999), Dry Grain Aeration
Systems Design Handbook. Ames, IA: MWPS.

Studying for & taking the

exam

Practice the kind of problems you

plan to work
Know where to find the data
See presentation I-C Economics
and Statistics, on Preparing for the
Exam

Mass Transfer Between

Phases

Psychrometrics

A few equations

Psychrometric charts

(SI and English units, high, low and normal

temperatures; charts in ASABE Standards)

Psychrometric Processes Basic

Components:

Sensible heating and cooling

Humidify or de-humidify

Drying/evaporative cooling

Mass Transfer Between

Phases
cont.

Grain and food drying

Twb

d
g ryin

Sensible heat

Latent heat of vaporization

Moisture content: wet and dry basis,

and equilibrium moisture content (ASAE
Standard D245.6)

Airflow resistance (ASAE Standard

D272.3)

Psychrometrics

Mass Transfer Between

Phases
cont.

Mass Transfer Between

Phases
cont.

ASAE Standard D245.6

Use previous revision (D245.4) for
constants

or
use psychrometric charts in Loewer et al. (1994)

Mass Transfer Between

Phases
cont.

Loewer, et al. (1994)

Mass Transfer Between

Phases
cont.

Deep Bed Drying Process

rhe
Twb

d
ry

TG

rho

ing

To

Use of Moisture
Isotherms

Drying
Deep Bed

Drying grain (e.g., shelled corn) with the drying

air flowing through more than two to three
layers of kernels.
Dehydration of solid food materials
multiple layers drying & interacting
(single, thin-layer solution is a single equation)

M wb

1 M db

M db

1 M wb

W1 (1 M wb ,1 ) W2 (1 M wb ,2 )

Drying

Deep Bed vs. Thin Layer

Thin-layer process is not as complex. The

k t n
common
MR e
Page eqn. is:
(falling rate drying period)

Definitions:
k, n = empirical constants (ANSI/ASAE S448.1)
t = time

MM MM
equilibriu
mm
equilibriu
MR

;M
; M dry
MR
drybasis
basismoisture
moisturecontent
content
MM
MM
initial
equilibriu
mm
initial
equilibriu

Deep bed effects when air flows through more

than two to three layers of kernels.

MR e

k t n

Grain Bulk Density

for deep bed drying calculations

kg/m3

lb/bu[1]

Corn, shelled

721

56

Milo (sorghum)

721

56

Rice, rough

579

45

Soybean

772

60

Wheat

772

60

Standard bushel.

Source: ASAE D241.4

Basic Drying Process

Mass Conservation

Compare: moisture added to air

to
moisture removed from product

Basic Drying Process

Mass Conservation
humidity ratio : a,out

a a ,out a ,in

mg total mass of grain

Wg change in grain MC

a
m
humidity ratio : a,in

Fan

Basic Drying Process

Mass Conservation

Try it:

Total moisture conservation equation:

Basic Drying Process

Mass Conservation

Compare: moisture added to air

to
moisture removed from product

Total moisture conservation:

kga
kgw
s
s
kga

kgg

kgw
kgg

a t a mg Wg
m

Basic Drying Process

Mass Conservation contd

Calculate time:

Assumes constant outlet conditions (true

initially)

mg Wg
t
a a
m

but outlet conditions often change as product

dries
use deep-bed drying analysis for nonconstant outlet conditions
(Henderson, Perry, & Young sec. 10.6 for

Drying Process
Drying
Rate

Constant
Rate

time varying process

Falling
Rate

Time
Evaporative
Cooling

erh =
100%
aw = 1.0

(Thin-layer)

erh <
100%
aw < 1.0

Assume falling rate period, unless

Falling rate requires erh or exit air data

Drying Process
cont.

erh
ASAE D245.6
Twb

d
g ryin

Example 7

Hard wheat at 75F is being dried from 18%

to 12% w.b. in a batch grain drier. Drying will
be stopped when the top layer reaches 13%.
Ambient conditions: Tdb = 70F, rh = 20%

Determine the exit air temperature early in

the drying period.

Determine the exit air RH and temperature

at the end of the drying period?

Example 7
Part II
Use Loewer, et al. (1994 ) (or ASAE D245.6)

RHexit = 55%
Texit = 58F

emc=13%

rhexit
Twb

d
ryin
g

Texit

Example 7
13%

Loewer, et al. (1994)

Example 7b
Part I
Use Loewer, et al. (1994 ) (or ASAE D245.6)

emc=18%

Texit = Tdb,e = TG
Twb

d
g ryin

Tdb,e

Example 7b
18%

53.5

Loewer, et al. (1994)

Example 7b
Part I
Use Loewer, et al. (1994 ) (or ASAE D245.6)

emc=18%

Texit = Tdb,e = TG = 53.5F

Twb

d
g ryin

Tdb,e

Cooling Process
Energy Conservation

Compare: heat added to air

to
heat removed from product

Sensible energy conservation:

a t ca Ta mg c g Tg
m

Total energy conservation:

m a t ha mg c g Tg

Tg Tinitial TII

Cooling Process
(and Drying)

erh
Twb

d
g ryin

Airflow in Packed Beds

Drying, Cooling, etc.

Source: ASABE D272.3, MWPS-

Aeration Fan Selection

Pressure drop (loose fill, Shedds data):
P = (inH2O/ft)LF x MS x (depth) + 0.5
Pressure drop (design value

Shedds curve
multiplier
chart):
(Ms = PF = 1.3 to
1.5)

P = (inH2O/ft)design x (depth) + 0.5

Aeration Fan Selection

Pressure drop (loose fill, Shedds data):
P = (inH2O/ft)LF x MS x (depth) + 0.5
Pressure drop (design value chart):
P = (inH2O/ft)design x (depth) + 0.5
0.5 inH2O pressure drop in
ducts Standard design
assumption
(neglect for full perforated

Standards, Codes, &

Regulations

Standards

ASABE

Already mentioned ASAE D245.6 and

D272.3

ASAE D243.3 Thermal properties of grain

and

ASAE S448 Thin-layer drying of grains and

crops

Several others

Others not likely for unit operations

More Examples

Evaporator
(Concentrator)
mV

mF

Juice
mP
mS

Evaporator

Solids mass balance:

lb
X

Concentrat
ion,
m F X F m P X P
lb

Total mass balance:

m F m V m P

Total energy balance:

m F c pF TF m S (h fg ) S m V hgv m P c pP TP

Example 8
Fruit juice concentrator, operating @ T
=120F
Feed: TF = 80F, XF = 10%
Steam: 1000 lb/h, 25 psia
Product: XP = 40%
Assume: zero boiling point rise
cp,solids = 0.35 Btu/lbF, cp,w = 1 Btu/lbF

Example 8
mV
TV = 120F

TF = 80F
XF = 0.1 lb/lb

mF

TP = 120F

Juice
(120F)
mS

XP = 0.4 lb/lb

mP = ?

Example 8

Steam tables:
(hfg)S = 952.16 Btu/lb, at 25 psia (TS
= 240F)
(hg)V = 1113.7 Btu/lb, at 120F (PV =
1.69 psia)

Calculate: cp,mix = 0.35 X + 1.0 (1

X) Btu/lbF
cpF = 0.935 Btu/lbF

Example 8
mV
TV = 120F
hg = 1113.7 Btu/lb

TF = 80F
XF = 0.1 lb/lb

mF

TP = 120F

Juice (120F)

XP = 0.4 lb/lb

mP = ?

cpF = 0.935 Btu/lbF

mS
hfg = 952.16 Btu/lb

cpF = 0.74 Btu/lbF

Example 8

Solids mass balance:

m F X F m P X P

Total mass balance:

m F m V m P

Total energy balance:

m F c pF TF m S (h fg ) S m V (hg )V m P c pP TP

Example 8

Solve for mP:

m S (hfg )S
m P
cpPTP RX cpF TF (RX 1) (hg )V
mP = 295 lb/h

Aeration Fan Selection

1. Select lowest airflow (cfm/bu) for cooling
rate
2. Airflow: cfm/ft2 = (0.8) x (depth) x
(cfm/bu)
3. Pressure drop: P = (inH2O/ft)LF x MS x
(depth) + 0.5
P = (inH2O/ft)design x (depth) +
0.5
4. Total airflow: cfm = (cfm/bu) x (total
bushels)

Aeration Fan Selection

Aeration Fan Selection

Example
Wheat, Kansas, fall aeration
10,000 bu bin
16 ft eave height
pressure aeration system

Example 9
1. Select lowest airflow (cfm/bu) for cooling
rate
2. Airflow: cfm/ft2 = (0.8) x (depth) x
(cfm/bu)
3. Pressure drop: P = (inH2O/ft)LF x MS x
(depth) + 0.5
4. Total airflow: cfm = (cfm/bu) x (total
bushels)
or: cfm = (cfm/ ft2) x (floor area)

Example 9
Recommended Airflow Rates for Dry Grain
(Foster & Tuite, 1982):
Recommended rate*, cfm/bu
Storage
Type

Temperate
Climate

Subtropic
Climate

Horizontal

0.05 0.10

0.10 0.20

Vertical

0.03 0.05

0.05 0.10

*Higher rates increase control, flexibility, and cost.

Example 9
Select lowest airflow (cfm/bu) for
cooling rate
Approximate Cooling Cycle Fan Time:
Season
Summer
Fall
Winter
Spring

Airflow rate (cfm/bu)

0.05
0.10
0.25
180 hr
240 hr
300 hr
270 hr

90 hr
120 hr
150 hr
135 hr

36 hr
48 hr
60 hr
54 hr

Example 9
1. Select lowest airflow (cfm/bu) for cooling
rate
2. Airflow: cfm/ft2 = (0.8) x (depth) x
(cfm/bu)

cfm/ft2 = (0.8) x (16 ft) x (0.1 cfm/bu)

cfm/ft2 = 1.3 cfm/ft2

Example 9
1. Select lowest airflow (cfm/bu) for cooling
rate
2. Airflow: cfm/ft2 = (0.8) x (depth) x (cfm/bu)
3. Pressure drop: P = (inH2O/ft)LF x MS x
(depth) + 0.5
4. Total airflow: cfm = (cfm/bu) x (total
bushels)
or: cfm = (cfm/ ft2) x (floor area)
5. Select fan to deliver flow & pressure (fan

Pressure drop: P = (inH2O/ft) x MS x

(depth) + 0.5
(note: Ms = 1.3 for wheat)
Airflow Resistance in Grain (Loose-Fill)
100

Airflow, cfm/ft

Soybeans
10

Corn
Barley

Milo
Wheat

1.3
1

0.1
0.0001

0.001

0.01

0.028

0.1

Pressure Drop per Foot, inH2O/ft

10

Pressure drop: P = (inH2O/ft)design x

(depth) + 0.5
Design Values for Airflow Resistance in Grain
(w/o duct losses)

100

Airflow, cfm/ft

Soybeans
10

Corn
Barley

Milo
Wheat

1.3
1

0.1
0.001

0.01

0.037

0.1

Pressure Drop per Foot, inH 2O/ft

10

Example 9
1. Select lowest airflow (cfm/bu) for cooling rate
2. Airflow: cfm/ft2 = (0.8) x (depth) x (cfm/bu)
3. Pressure drop: P = (inH2O/ft)LF x MS x
(depth) + 0.5

P = (0.028 inH2O/ft) x 1.3 x (16 ft) + 0.5

inH2O
P = 1.08 inH2O

Example 9
1. Select lowest airflow (cfm/bu) for cooling rate
2. Airflow: cfm/ft2 = (0.8) x (depth) x (cfm/bu)
3. Pressure drop: P = (inH2O/ft)design x (depth)
+ 0.5

P = (0.037 inH2O/ft) x (16 ft) + 0.5

inH2O
P = 1.09 inH2O

Example 9
1. Select lowest airflow (cfm/bu) for cooling
rate
2. Airflow: cfm/ft2 = (0.8) x (depth) x (cfm/bu)
3. Pressure drop: P = (inH2O/ft)LF x MS x
(depth) + 0.5
4. Total airflow: cfm = (cfm/bu) x (total
cfm = (0.1 cfm/bu) x (10,000 bu)
bushels)

cfm = 1000 cfm

Example 9
1. Select lowest airflow (cfm/bu) for cooling rate
2. Airflow: cfm/ft2 = (0.8) x (depth) x (cfm/bu)
3. Pressure drop: P = (inH2O/ft)LF x MS x
(depth) + 0.5
4. Total airflow: cfm = (cfm/bu) x (total bushels)
or: cfm = (cfm/ ft2) x (floor area)
5. Select fan to deliver flow & pressure (fan
data)

Example 9
Axial Flow Fan Data (cfm):
Static Pressure, in H2O
Model
12"
12"
14"

0"

0.5"

1"

1.5"

2.5"

3.5"

815

325

876

305

1.5 hp 3132 2852 2526 2126 1040

3/4 hp 1900 1675 1290

1 hp

2308 1963 1460

Example 9
Selected Fan:
12" diameter, hp, axial flow
Supplies: 1100 cfm @ 1.15 inH2O
(a little extra 0.11 cfm/bu)
Be sure of recommended fan operating range.

Final Thoughts

Study enough to be confident in your strengths

Get plenty of rest beforehand

Calmly attack and solve enough problems to

pass
- emphasize your strengths
- handle data look up problems early

Plan to figure out some longer or iffy problems

AFTER doing the ones you already know