Analysis of operational parameters of babassu mesocarp in fluidized bed
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/44644 |
Resumo: | In recent years, babassu (Orbignya phalerata Martius) has increased its importance among the country's renewable biomass resources, as it has a wide possibility of use. This palm tree can be found in much of Brazil, but it is Maranhão that concentrates almost all babassu almond production for the consumer market, followed by the states: Piauí, Pará, Bahia, Ceará and Tocantins. Its fruit, from which the oil is extracted, is responsible for almost 30% of the Brazilian production of vegetable extractivism, employing more than 2 million people. Babassu flour is produced from the pulp, albeit on a small scale. Due to its importance in Maranhão, the present work deals with the experimental study of the fluid dynamic behavior of babassu flour in a gas-solid fluidized bed. In this work, some of the main parameters of babassu fluidization were observed, among them the pressure drop at minimum (∆Pmf), minimum fluidization speed (Umf), fluidized bed porosity (ε). The objective of this was to study article the use of babassu mesocarp in a fluidized bed, aiming to identify, through the variation of the pressure drop in the bed as a function of the surface velocity of the gas, the fluidization regime and to characterize the fluid dynamic states. The results obtained showed that the babassu flour, for the operating conditions studied, behaved as a type A particle, according to the Geldart classification, with a minimum fluidization velocity estimated for the granulometries 53 µm, 125 µm and mix of 0,038 m/s, 0,084 m/s and 0,062 respectively and pressure drop at minimum fluidization which equals to 0,232 kPa, 0,28 kPa and 0,199 kPa. |
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Analysis of operational parameters of babassu mesocarp in fluidized bedAnálisis de parámetros operativos del mesocarpio de babasú en lecho fluidizadoAnálise dos parâmetros operacionais do mesocarpo do babaçu em leito fluidizadoFluidized bedBabassu flourFluid dynamic parameters.Lecho fluidizadoHarina de BabasúParámetros fluidodinámicos.Leito fluidizadoFarinha de babaçuParâmetros fluidodinâmicos.In recent years, babassu (Orbignya phalerata Martius) has increased its importance among the country's renewable biomass resources, as it has a wide possibility of use. This palm tree can be found in much of Brazil, but it is Maranhão that concentrates almost all babassu almond production for the consumer market, followed by the states: Piauí, Pará, Bahia, Ceará and Tocantins. Its fruit, from which the oil is extracted, is responsible for almost 30% of the Brazilian production of vegetable extractivism, employing more than 2 million people. Babassu flour is produced from the pulp, albeit on a small scale. Due to its importance in Maranhão, the present work deals with the experimental study of the fluid dynamic behavior of babassu flour in a gas-solid fluidized bed. In this work, some of the main parameters of babassu fluidization were observed, among them the pressure drop at minimum (∆Pmf), minimum fluidization speed (Umf), fluidized bed porosity (ε). The objective of this was to study article the use of babassu mesocarp in a fluidized bed, aiming to identify, through the variation of the pressure drop in the bed as a function of the surface velocity of the gas, the fluidization regime and to characterize the fluid dynamic states. The results obtained showed that the babassu flour, for the operating conditions studied, behaved as a type A particle, according to the Geldart classification, with a minimum fluidization velocity estimated for the granulometries 53 µm, 125 µm and mix of 0,038 m/s, 0,084 m/s and 0,062 respectively and pressure drop at minimum fluidization which equals to 0,232 kPa, 0,28 kPa and 0,199 kPa.En los últimos años, el babasú (Orbignya phalerata Martius) ha aumentado su importancia entre los recursos renovables de biomasa del país, ya que tiene amplias posibilidades de uso. Esta palmera se puede encontrar en gran parte de Brasil, pero es Maranhão el que concentra casi toda la producción de almendras babasú destinada al mercado de consumo, seguido de los estados: Piauí, Pará, Bahía, Ceará y Tocantins. Su fruto, del que se extrae el aceite, es responsable de casi el 30% de la producción extractiva de plantas brasileña y emplea a más de 2 millones de personas. La harina de babasú se produce a partir de la pulpa, aunque en pequeña escala. Debido a su importancia en Maranhão, el presente trabajo aborda el estudio experimental del comportamiento fluidodinámico de la harina de babasú en lecho fluidizado gas-sólido. En este trabajo, se observaron algunos de los principales parámetros de la fluidización del babasú, incluida la caída de presión en la fluidización mínima (∆Pmf), la velocidad mínima de fluidización (Umf), y la porosidad del lecho fluidizado (ε). El objetivo de este artículo fue estudiar el uso del mesocarpio de babasú en lecho fluidizado, teniendo como objetivo identificar, a través de la variación de la caída de presión en el lecho en función de la velocidad superficial del gas, el régimen de fluidización y caracterizar el estados fluidodinámicos. Los resultados obtenidos mostraron que la harina de babasú, para las condiciones de operación estudiadas, se comportó como una partícula tipo A, según la clasificación Geldart, con velocidad mínima de fluidización estimada para tamaños de partícula de 53 µm, 125 µm y mezcla de 0.038 m/s, 0.084 m/s y 0,062 respectivamente y caída de presión en la fluidización mínima que equivale a 0,232 kPa, 0,28 kPa y 0,199 kPa.Nos últimos anos o babaçu (Orbignya phalerata Martius) aumentou sua importância entre os recursos renováveis da biomassa do país, por ter ampla possibilidade de uso. Essa palmeira pode ser encontrada em grande parte do Brasil, mas é o Maranhão que concentra quase toda a produção de amêndoa de babaçu destinado ao mercado consumidor, seguidos dos estados: Piauí, Pará, Bahia, Ceará e Tocantins. O seu fruto, de onde se extrai o óleo, é responsável por quase 30% da produção brasileira de extrativismo vegetal, empregando mais de 2 milhões de pessoas. Da polpa, produz-se, ainda que em pequena escala, a farinha do babaçu. Devido a sua importância no Maranhão, o presente trabalho trata do estudo experimental do comportamento fluidodinâmico da farinha de babaçu em um leito fluidizado gás-sólido. Neste trabalho foram observados alguns dos principais parâmetros da fluidização do babaçu, dentre eles a queda de pressão na mínima fluidização (∆Pmf), velocidade de mínima fluidização (Umf), porosidade do leito fluidizado (ε). O objetivo deste artigo foi estudar o uso do mesocarpo de babaçu em leito fluidizado, visando identificar, através da variação da queda de pressão no leito em função da velocidade superficial do gás, o regime de fluidização e caracterizar os estados fluidodinâmicos. Os resultados obtidos mostraram que a farinha de babaçu, para as condições de operação estudada, comportou-se como uma partícula do tipo A, segundo a classificação de Geldart, com velocidade de mínima fluidização estimada para as granulometrias de 53 µm, 125 µm e mistura de 0,038 m/s, 0,084 m/s e 0,062 respectivamente e queda de pressão na mínima fluidização que se iguala a 0,232 kPa, 0,28 kPa e 0,199 kPa.Research, Society and Development2023-12-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/4464410.33448/rsd-v12i14.44644Research, Society and Development; Vol. 12 No. 14; e113121444644Research, Society and Development; Vol. 12 Núm. 14; e113121444644Research, Society and Development; v. 12 n. 14; e1131214446442525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/44644/35699Copyright (c) 2023 Izzadora Quintanilha Soares; Audirene Amorim Santanahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSoares, Izzadora Quintanilha Santana, Audirene Amorim 2024-01-01T11:23:38Zoai:ojs.pkp.sfu.ca:article/44644Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-01T11:23:38Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Analysis of operational parameters of babassu mesocarp in fluidized bed Análisis de parámetros operativos del mesocarpio de babasú en lecho fluidizado Análise dos parâmetros operacionais do mesocarpo do babaçu em leito fluidizado |
title |
Analysis of operational parameters of babassu mesocarp in fluidized bed |
spellingShingle |
Analysis of operational parameters of babassu mesocarp in fluidized bed Soares, Izzadora Quintanilha Fluidized bed Babassu flour Fluid dynamic parameters. Lecho fluidizado Harina de Babasú Parámetros fluidodinámicos. Leito fluidizado Farinha de babaçu Parâmetros fluidodinâmicos. |
title_short |
Analysis of operational parameters of babassu mesocarp in fluidized bed |
title_full |
Analysis of operational parameters of babassu mesocarp in fluidized bed |
title_fullStr |
Analysis of operational parameters of babassu mesocarp in fluidized bed |
title_full_unstemmed |
Analysis of operational parameters of babassu mesocarp in fluidized bed |
title_sort |
Analysis of operational parameters of babassu mesocarp in fluidized bed |
author |
Soares, Izzadora Quintanilha |
author_facet |
Soares, Izzadora Quintanilha Santana, Audirene Amorim |
author_role |
author |
author2 |
Santana, Audirene Amorim |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Soares, Izzadora Quintanilha Santana, Audirene Amorim |
dc.subject.por.fl_str_mv |
Fluidized bed Babassu flour Fluid dynamic parameters. Lecho fluidizado Harina de Babasú Parámetros fluidodinámicos. Leito fluidizado Farinha de babaçu Parâmetros fluidodinâmicos. |
topic |
Fluidized bed Babassu flour Fluid dynamic parameters. Lecho fluidizado Harina de Babasú Parámetros fluidodinámicos. Leito fluidizado Farinha de babaçu Parâmetros fluidodinâmicos. |
description |
In recent years, babassu (Orbignya phalerata Martius) has increased its importance among the country's renewable biomass resources, as it has a wide possibility of use. This palm tree can be found in much of Brazil, but it is Maranhão that concentrates almost all babassu almond production for the consumer market, followed by the states: Piauí, Pará, Bahia, Ceará and Tocantins. Its fruit, from which the oil is extracted, is responsible for almost 30% of the Brazilian production of vegetable extractivism, employing more than 2 million people. Babassu flour is produced from the pulp, albeit on a small scale. Due to its importance in Maranhão, the present work deals with the experimental study of the fluid dynamic behavior of babassu flour in a gas-solid fluidized bed. In this work, some of the main parameters of babassu fluidization were observed, among them the pressure drop at minimum (∆Pmf), minimum fluidization speed (Umf), fluidized bed porosity (ε). The objective of this was to study article the use of babassu mesocarp in a fluidized bed, aiming to identify, through the variation of the pressure drop in the bed as a function of the surface velocity of the gas, the fluidization regime and to characterize the fluid dynamic states. The results obtained showed that the babassu flour, for the operating conditions studied, behaved as a type A particle, according to the Geldart classification, with a minimum fluidization velocity estimated for the granulometries 53 µm, 125 µm and mix of 0,038 m/s, 0,084 m/s and 0,062 respectively and pressure drop at minimum fluidization which equals to 0,232 kPa, 0,28 kPa and 0,199 kPa. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-12-30 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/44644 10.33448/rsd-v12i14.44644 |
url |
https://rsdjournal.org/index.php/rsd/article/view/44644 |
identifier_str_mv |
10.33448/rsd-v12i14.44644 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/44644/35699 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2023 Izzadora Quintanilha Soares; Audirene Amorim Santana https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2023 Izzadora Quintanilha Soares; Audirene Amorim Santana https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 12 No. 14; e113121444644 Research, Society and Development; Vol. 12 Núm. 14; e113121444644 Research, Society and Development; v. 12 n. 14; e113121444644 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052636541747200 |