Physical-experimental analysis of corn drying using heat transfer for the development of an engineering and statistical solution in rural communities of Chimborazo.

Abstract

This research details the design and validation of an economical corn dehydration system for the rural environment of San José de Chazo, Ecuador, with the aim of mitigating the thermal inefficiency and biological contamination risks of traditional open-air drying. Methodologically, an experimental approach and CAD modeling in SolidWorks were used to optimize the structure, employing AISI 304 stainless steel and eucalyptus wood to ensure food safety. Controlled heat and mass transfer tests were performed, comparing the prototype's performance against conventional methods. The results demonstrated optimized drying kinetics, achieving a hygroscopic equilibrium of 13% within ten hours, which significantly reduces the process latency. In conclusion, the system ensures the physicochemical stability of the grain and offers a scalable and sustainable model to strengthen food sovereignty in developing agricultural communities.