Evaluación del rendimiento de una máquina secadora de cacao rectangular a gas.
The lack of temperature control in cocoa drying, by regulating the forced air flow and flame in the rectangular experimental machine, generates excessive energy consumption, decreased product quality due to inconsistent drying. The drying process is a fundamental step because it reduces the humidity...
Shranjeno v:
| Glavni avtor: | |
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| Format: | bachelorThesis |
| Jezik: | spa |
| Izdano: |
2023
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| Teme: | |
| Online dostop: | http://repositorio.utc.edu.ec/handle/27000/11247 |
| Oznake: |
Označite
Brez oznak, prvi označite!
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Označite | _version_ | 1859064026825228288 |
|---|---|
| author | Molina Farinango, Héctor Fabricio |
| author_facet | Molina Farinango, Héctor Fabricio |
| author_role | author |
| collection | Repositorio Universidad Técnica de Cotopaxi |
| dc.contributor.none.fl_str_mv | Torres Tamayo, Enrique |
| dc.creator.none.fl_str_mv | Molina Farinango, Héctor Fabricio |
| dc.date.none.fl_str_mv | 2023-09-28T16:01:05Z 2023-09-28T16:01:05Z 2023-08 |
| dc.format.none.fl_str_mv | 106 paginas application/pdf |
| dc.identifier.none.fl_str_mv | Molina Farinango Héctor Fabricio (2023); Evaluación del rendimiento de una máquina secadora de cacao rectangular a gas. UTC. Latacunga. 106 p. PI-002647 http://repositorio.utc.edu.ec/handle/27000/11247 |
| dc.language.none.fl_str_mv | spa |
| dc.publisher.none.fl_str_mv | Ecuador :Latacunga : Universidad Tecnica de Cotopaxi (UTC) |
| dc.rights.none.fl_str_mv | http://creativecommons.org/licenses/by-nc-sa/3.0/ec/ info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | reponame:Repositorio Universidad Técnica de Cotopaxi instname:Universidad Técnica de Cotopaxi instacron:UTC |
| dc.subject.none.fl_str_mv | VENTILADOR CENTRÍFUGO VÁLVULA PROPORCIONAL SENSORES RTD PT 100 ELECTROMECÁNICA |
| dc.title.none.fl_str_mv | Evaluación del rendimiento de una máquina secadora de cacao rectangular a gas. |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/bachelorThesis |
| description | The lack of temperature control in cocoa drying, by regulating the forced air flow and flame in the rectangular experimental machine, generates excessive energy consumption, decreased product quality due to inconsistent drying. The drying process is a fundamental step because it reduces the humidity in which the cocoa is found from 40 – 60% to a humidity between 8 and 7%, maintaining the ideal temperature below 80° C, which is crucial for the production process. drying is successful. With the help of a logic controller, a temperature control system is created, designed to automatically measure and adjust the temperature of the drying chamber as necessary depending on what the cocoa drying process requires to increase or decrease the temperature. In the drying chamber there are RTD PT-100 temperature sensors distributed proportionally, these will be the instruments that continuously measure the temperature and send signals to the logic controller allowing the necessary modifications of adjustment calibrations between the centrifugal fan and the proportional valve. The control system has a Nextion screen, where significant and dangerous temperature deviations are displayed. Consequently, the process will be safe and the cocoa product to be dried will not suffer damage or loss of bean properties. The experimental conditions are obtained through the drying temperature control system, the following results are obtained: the initial mass of cocoa is 40 kg and contains 45% relative humidity, the temperature in the process is less than 80 ° C and the air flow rate is 84 m^3/h and the LPG consumption is 12.8 kg throughout the production process, ending the drying process we have a humidity of 7% and the weight of the final mass of 22 kg. |
| eu_rights_str_mv | openAccess |
| format | bachelorThesis |
| id | UTC_9b1dc5efd4d914d85bcc333cc13da367 |
| identifier_str_mv | Molina Farinango Héctor Fabricio (2023); Evaluación del rendimiento de una máquina secadora de cacao rectangular a gas. UTC. Latacunga. 106 p. PI-002647 |
| instacron_str | UTC |
| institution | UTC |
| instname_str | Universidad Técnica de Cotopaxi |
| language | spa |
| network_acronym_str | UTC |
| network_name_str | Repositorio Universidad Técnica de Cotopaxi |
| oai_identifier_str | oai:repositorio.utc.edu.ec:27000/11247 |
| publishDate | 2023 |
| publisher.none.fl_str_mv | Ecuador :Latacunga : Universidad Tecnica de Cotopaxi (UTC) |
| reponame_str | Repositorio Universidad Técnica de Cotopaxi |
| repository.mail.fl_str_mv | . |
| repository.name.fl_str_mv | Repositorio Universidad Técnica de Cotopaxi - Universidad Técnica de Cotopaxi |
| repository_id_str | 0 |
| rights_invalid_str_mv | http://creativecommons.org/licenses/by-nc-sa/3.0/ec/ |
| spelling | Evaluación del rendimiento de una máquina secadora de cacao rectangular a gas.Molina Farinango, Héctor FabricioVENTILADOR CENTRÍFUGOVÁLVULA PROPORCIONALSENSORES RTD PT 100ELECTROMECÁNICAThe lack of temperature control in cocoa drying, by regulating the forced air flow and flame in the rectangular experimental machine, generates excessive energy consumption, decreased product quality due to inconsistent drying. The drying process is a fundamental step because it reduces the humidity in which the cocoa is found from 40 – 60% to a humidity between 8 and 7%, maintaining the ideal temperature below 80° C, which is crucial for the production process. drying is successful. With the help of a logic controller, a temperature control system is created, designed to automatically measure and adjust the temperature of the drying chamber as necessary depending on what the cocoa drying process requires to increase or decrease the temperature. In the drying chamber there are RTD PT-100 temperature sensors distributed proportionally, these will be the instruments that continuously measure the temperature and send signals to the logic controller allowing the necessary modifications of adjustment calibrations between the centrifugal fan and the proportional valve. The control system has a Nextion screen, where significant and dangerous temperature deviations are displayed. Consequently, the process will be safe and the cocoa product to be dried will not suffer damage or loss of bean properties. The experimental conditions are obtained through the drying temperature control system, the following results are obtained: the initial mass of cocoa is 40 kg and contains 45% relative humidity, the temperature in the process is less than 80 ° C and the air flow rate is 84 m^3/h and the LPG consumption is 12.8 kg throughout the production process, ending the drying process we have a humidity of 7% and the weight of the final mass of 22 kg.La falta de control de temperatura en el secado de cacao, mediante la regulación del flujo de aire forzado y de llama en la máquina experimental rectangular, genera consumos excesivos de energía, disminución de la calidad del producto debido a un secado inconsistente. El proceso de secado es un paso fundamental porque reduce la humedad en la que se encuentra el cacao de 40 – 60% a una humedad entre el 8 y 7% manteniendo la temperatura ideal inferior a 80° C que es crucial para que el proceso de secado sea exitoso. Con la ayuda de un controlador lógico se crea un sistema de control de temperatura, diseñado para medir y ajustar automáticamente la temperatura de la cámara de secado según sea necesario dependiendo de lo que requiera el proceso de secado del cacao aumentar o disminuir la temperatura. En la cámara de secado hay sensores RTD PT-100 de temperatura distribuidas proporcionalmente, estos serán los instrumentos que miden continuamente la temperatura y emite señales al controlador lógico permitiendo las modificaciones necesarias de calibraciones de ajuste entre el ventilador centrifugo y la válvula proporcional. El sistema de control tiene una pantalla Nextion, donde se visualiza las desviaciones de temperatura significativas y peligrosas, en consecuencia, el proceso será seguro y el producto de cacao a secar no sufrirá daños o pérdidas de propiedades del grano. Se obtiene mediante el sistema de control de temperatura de secado las condiciones experimentales se obtiene los siguientes resultados: la masa inicial de cacao es de 40 kg y contiene un 45 % de humedad relativa, la temperatura en el proceso es inferior a los 80 ° C y el caudal del flujo de aire es de 84 m^3/h y el consumo de GLP es de 12.8 kg en todo el proceso de producción, poniendo fin al proceso de secado se tiene una humedad del 7 % y el peso de la masa final de 22 kg.Ecuador :Latacunga : Universidad Tecnica de Cotopaxi (UTC)Torres Tamayo, Enrique2023-09-28T16:01:05Z2023-09-28T16:01:05Z2023-08info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bachelorThesis106 paginasapplication/pdfMolina Farinango Héctor Fabricio (2023); Evaluación del rendimiento de una máquina secadora de cacao rectangular a gas. UTC. Latacunga. 106 p.PI-002647http://repositorio.utc.edu.ec/handle/27000/11247spahttp://creativecommons.org/licenses/by-nc-sa/3.0/ec/info:eu-repo/semantics/openAccessreponame:Repositorio Universidad Técnica de Cotopaxiinstname:Universidad Técnica de Cotopaxiinstacron:UTC2023-09-29T08:01:16Zoai:repositorio.utc.edu.ec:27000/11247Institucionalhttp://repositorio.utc.edu.ec/Universidad públicahttps://www.utc.edu.ec/..Ecuador...opendoar:02026-03-08T03:37:26.704605Repositorio Universidad Técnica de Cotopaxi - Universidad Técnica de Cotopaxitrue |
| spellingShingle | Evaluación del rendimiento de una máquina secadora de cacao rectangular a gas. Molina Farinango, Héctor Fabricio VENTILADOR CENTRÍFUGO VÁLVULA PROPORCIONAL SENSORES RTD PT 100 ELECTROMECÁNICA |
| status_str | publishedVersion |
| title | Evaluación del rendimiento de una máquina secadora de cacao rectangular a gas. |
| title_full | Evaluación del rendimiento de una máquina secadora de cacao rectangular a gas. |
| title_fullStr | Evaluación del rendimiento de una máquina secadora de cacao rectangular a gas. |
| title_full_unstemmed | Evaluación del rendimiento de una máquina secadora de cacao rectangular a gas. |
| title_short | Evaluación del rendimiento de una máquina secadora de cacao rectangular a gas. |
| title_sort | Evaluación del rendimiento de una máquina secadora de cacao rectangular a gas. |
| topic | VENTILADOR CENTRÍFUGO VÁLVULA PROPORCIONAL SENSORES RTD PT 100 ELECTROMECÁNICA |
| url | http://repositorio.utc.edu.ec/handle/27000/11247 |