Diseño e implementación de un secador híbrido de cacao fino de aroma para la finca “Santa María” ubicada en la provincia de Esmeraldas cantón Quinindé en la parroquia La unión.
The present project is focused on the design and implementation of a prototype of a hybrid cocoa dryer machine, the machine is based on the consumption of electrical energy which feeds the engine, fan and control panel which are essential to obtain a uniform drying. On the other hand, for the genera...
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| Natura: | bachelorThesis |
| Lingua: | spa |
| Pubblicazione: |
2020
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| Accesso online: | http://repositorio.utc.edu.ec/handle/27000/8068 |
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Aggiungi Tag | Riassunto: | The present project is focused on the design and implementation of a prototype of a hybrid cocoa dryer machine, the machine is based on the consumption of electrical energy which feeds the engine, fan and control panel which are essential to obtain a uniform drying. On the other hand, for the generation of thermal energy a solar collector is used which allows to heat the inside of the drying chamber, In addition, when adverse climatic conditions occur, the prototype has an auxiliary system for the generation of thermal energy based on LPG (liquefied petroleum gas), which comes into operation only when the system does not reach the ideal working temperature. Its implementation was carried out in "Santa Maria" farm, located in Esmeraldas province, Quinindé canton, La Union parish. This prototype is designed so that it can withstand the climatic conditions of the sector fulfilling with an appropriate and innovative design to perform without problems in the thermal, mechanical and control field. The purpose why this machine was created was to reduce the drying time of cocoa without affecting the properties of the same according to the technical standard INEN NTE 176, which mentions the appropriate parameters which cocoa almonds must have as the working temperature which must not exceed 60°C as it would prevent the removal of acetic acid and would have an impact on the final taste of chocolate, and its percentage of moisture which should be reduced to 7% with an acceptable margin of 2% ideal for storage. The estimated time of dehydration is from 6 to 7 hours with a full load, in comparison with the natural drying which is done from 6 until 8 days benefiting the local peasant sector. |
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