Heat pipe with wicks for paddy dehydration

Abstract

This research aims to study and process development decreased in the moisture content of paddy seed by heat pipe with wicks. It used working fluid R-134a and R-11 by Inlet temperature at evaporation section 60°C and 80°C. It reduces the moisture content of the paddy (Glutinous rice, RD6 and jasmine rice, KDML105). The paddy used in the experiment had the initial moisture content 23% and decreased dehumidification to 12%. It was found that when the inlet temperature at evaporator section increased from 60 to 80°C. It will reduce the duration of moisture reduction but found that the temperature of 60°C has the most appropriate; because the high temperatures will affect the moisture within the grain too quickly. It makes the fracture easy, when paddy was used for germination test. Found that the temperature at 60°C of all variables used in the experiment of glutinous rice RD6 have percent of germination about 69 – 84% better than jasmine rice 105 about 53 – 72%. The experiment was compared the working fluid inside the heat pipe found that R-134a used duration time decrease moisture content of the paddy was faster than R-11. Because R-134a has a lower boiling point therefore the working fluid in the tube moving fast and heat transfer rate is well. Researcher compares heat pipe with wicks and without wicks. It was found that the heat pipe with wicks has a shorter dehumidification time than the heat pipe without wicks. Because wicks materials have brought the heat from the evaporator section to the condenser section is well. Therefore, the dehumidification is faster than the heat pipe without wicks.