Análisis del consumo de energía en una secadora de cacao rectangular con el uso de intercambiadores de calor
The lack of proper control of the process parameters does not allow controlled and adequate drying, this produces a high consumption of energy; it also causes a loss of quality in the product reducing the selling price and acceptance in the market. The development of this technological proposal aime...
Furkejuvvon:
| Váldodahkki: | |
|---|---|
| Eará dahkkit: | |
| Materiálatiipa: | bachelorThesis |
| Giella: | spa |
| Almmustuhtton: |
2022
|
| Fáttát: | |
| Liŋkkat: | http://repositorio.utc.edu.ec/handle/27000/9667 |
| Fáddágilkorat: |
Lasit fáddágilkoriid
Eai fáddágilkorat, Lasit vuosttaš fáddágilkora!
|
Lasit fáddágilkoriid | Čoahkkáigeassu: | The lack of proper control of the process parameters does not allow controlled and adequate drying, this produces a high consumption of energy; it also causes a loss of quality in the product reducing the selling price and acceptance in the market. The development of this technological proposal aimed to determine the analysis of energy consumption in a rectangular cocoa dryer with the use of a gas disperser used for the grain drying process, aims to reduce the percentage of moisture present in cocoa beans by achieving energy savings in their process and by means of the experimental method a series of comparisons were made to determine whether the hypothesis put forward is accepted or denied, with the use of technological quantitative measuring devices to measure and obtain data, with the collection obtained it was possible to carry out the evaluation of the drying process to verify whether the process is the right one, The results obtained from the analysis were processed using tables and graphs to visualize the air flow behavior, the temperature in the drying chamber and the grain weight during the procedure. As a result, a drying temperature of 60-70°C was obtained, with an initial grain weight of 42.2 kg and 30.10 kg final with 7% humidity, in a time of 3 hours and 10 minutes, energy consumption 1,5 kg, the objective is to reach a drying temperature not exceeding 70°C determined by the INEN. In comparison to the cocoa dryer with gas disperser and without disperser, it is concluded that the most optimal for the drying of cocoa is the machine with gas disperser since it generates an optimal temperature throughout the bed to obtain a proper drying. |
|---|