Avaliação de diferentes combinações de tempo de revolvimento, em secador de camada fixa para café

• Autor(a) principal: Greco, Marcelo
• Data de Publicação: 2006
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações do UNIOESTE
• Texto Completo: http://tede.unioeste.br:8080/tede/handle/tede/1286
• topic: Coffea arabica, L.; Energia; Secagem; Instalações para o preparo; Coffea arabica, L; Energy; Drying; Coffee; Preparing buildings; CIÊNCIAS AGRÁRIAS:AGRONOMIA

This assignment aimed to value the energetic efficiency on coffee drying (Coffea Arabica, L.), with different combinations of time revolvment on a fix layer dryer. The experiment was developed on July, 2004 in Jesuitas city, Paraná. The dryer was compound of: a drying chamber with a capacity to 4,5 m3 of grains, chamber plenum with volum of 2,9 m3, fan with leakage of 473,2 m3 mim-1, two motors with potency of 2 cv (one for the drive of the fan and another one for the drive of the revolvment system) and mechanical system with shovels, that kept the product in horizontal rotatory revolvment. The grain´s contents of damp were gotten by the standard method of greenhouse 105±1ºC for 24 hours. The sample´s collection was carried out with a collector segmented on four different points of the drying chamber at each two hours. The temperature and the air´s damp were gotten through digital thermhigrometer, installed in a meteorological shelter. The drying air´s temperature was 75ºC. The ventilation and the drying kept it continuous during the test, having as treatment the time´s interval and revolvment of one hour, two hours, three hours and continuous revolvment. It was observed the revolvment with intervals of three hours promoted the smaller energy electric (17,11 kWh) and firewood consume (208,25 kg). The average of the energetic efficiency between the treatments was 12,30 MJ kg--1. for the model of dryers used it is recommended the utilisation of the revolvment system with intervals of three hours and continuous dryer, considering that had not been difference in the final quality of the product in sensorial analysis