Uma revisão sobre os atributos de escoabilidade de diferentes variedades de açúcar

• Autor(a) principal: Cambaúva, Gustavo Fonseca
• Data de Publicação: 2020
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UFSCAR
• Texto Completo: https://repositorio.ufscar.br/handle/ufscar/13393
• topic: Processamento de açúcares; Funções de fluxo; Ângulo de repouso; Escoabilidade; Sugar processing; Angle of repose; Flow function; Flowability; ENGENHARIAS::ENGENHARIA QUIMICA::PROCESSOS INDUSTRIAIS DE ENGENHARIA QUIMICA; ENGENHARIAS::ENGENHARIA QUIMICA::TECNOLOGIA QUIMICA

Knowledge of the physical-chemical and flow properties of particulate materials is relevant for the correct sizing and optimization of the equipment production chain and increased efficiency of the industrial plant. In the industry sugar and alcohol industry, specifically in the sugar production process, handling and Proper transport of the sugars produced can benefit when the influence of physicochemical properties on the flow of particles. Based on the reading of publications, texts, and articles, this review has compiled experimental data for characterization and evaluation of flowability of confectionery (IS), crystal (GS), refined (RS), and exported type (VHP sugar - VS). The data were analyzed to discuss how physicochemical characteristics affect the flow rates of these particulate materials. The investigation data of actual specific mass, loose-bed porosity, bulk density (aerated and compressed), humidity and granulometric distribution and their respective attributes: index Hausner, static and dynamic resting angle, flow function, stability index variable flow allowed us to conclude that a careful analysis of each method differences in processing conditions, raw materials, room temperature, and relative humidity is essential to understand possible differences and trends in the flow of these particulate materials.