Caracterizacao fisica, secagem (fritura de imersao e leito fixo) e isoterma de dessorcao do bagaco de cana / Physical characterization, Drying (Immersion Frying and bed fixed) and Desorption isotherm of the sugar cane bagasse

AUTOR(ES)
DATA DE PUBLICAÇÃO

2008

RESUMO

This work objectified characterize the bagasse of sugar cane from two sugar-alcohol-industry; obtained drying kinetic curves of the bagasse in two different methods: cross flow in bed fixed and drying of immersion frying; obtained desorption of isotherm of the sugar cane bagasse. The characterization of the bagasse was made through grain sized analyses with evaluation of the percentage of fibres and dust, formation of grumos and apparent density. The moisture bagasse of sugar cane was dry for frying with variation of the size of particles, type of oil, time and temperature. The reduction of the moisture content and the oil text incorporated for the bagasse had revealed dependents of the size of particles, and the oil incorporation during the process frying was presented inversely proportional to the moisture content of the bagasse. It had an increase of the calorific power of the sugar cane bagasse I fry, reaching values in the order of 38,86 MJ/kg. They had been evaluated kinetic of moisture content, oil text incorporated during the frying process and energy value of the fry bagasse. The drying in bed fixed was make through with air to 50; 60 and 70 ?C and 0.9 m s-1. The desorption isotherm (25 to 75% of relative humidity) obtained at 50 ?C. Data of desorption isotherm and fixed bed drying desorption were fit with several models of literature. The models with better adjustments were model of Page (1949) for kinetic of drying in fixed bed, and of Jaafar &Michalowski (1990) for the desorption isotherm.

ASSUNTO(S)

energia transferencia de calor e massa waste use biomass aproveitamento de residuos alimentos heat and mass transfer biomassa energy

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