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...
-д хадгалсан:
| Үндсэн зохиолч: | |
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| Формат: | bachelorThesis |
| Хэл сонгох: | spa |
| Хэвлэсэн: |
2023
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| Нөхцлүүд: | |
| Онлайн хандалт: | http://repositorio.utc.edu.ec/handle/27000/11247 |
| Шошгууд: |
Шошго нэмэх
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
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Шошго нэмэх | Тойм: | 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. |
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