Experimental study on heat transfer of alfalfa during the vibration-assisted compression

Abstract

Compression alfalfa into briquettes is an effective way to solve the problem of storage and transportation. In the process of compression, heat is generated, which raises the temperature in the material. The appropriate temperature can improve the quality of alfalfa briquettes. In this paper, the effect of assisted vibration frequency, moisture content, and particle size on the compression temperature were tested. The results showed that when the vibration was applied, the material particle temperature in the mold rose significantly, and the core particle temperature rose faster than the edge temperature. The vibration frequency was the most significant factor affecting heat transfer in the three studied factors. When the moisture content and particle size were constant, the heat transfer effect increased first and then decreased with the vibration frequency, and it had an optimal value at 17 Hz. When the vibration frequency and particle size were constant, the heat transfer effect increased first and then decreased with the moisture content. It had an optimal value of 20%. The experimental results explained the effect of vibration frequency, moisture content, and particle size on temperature variation during alfalfa compression and provided a basis for reasonable process parameters.