Determination of the physical and flow properties of the coffee for structural project of silos and equipments / DeterminaÃÃo das Propriedades FÃsicas e de Fluxo do Cafà para Projeto Estrutural de Silos e Equipamentos

AUTOR(ES)
DATA DE PUBLICAÇÃO

2006

RESUMO

The storage of coffee is one of the productive process stages that, when not led by right form, contributes for a great portion of the losses of the production. One of the factors that favours the improvement of the storage systems is the elaboration of structural projects of silos. In order to the producers can choose the best way to store your coffee, it is necessary the knowledge of the physical properties of the stored products. Your knowledge has a fundamental importance in the structural evaluation of the unit, taking as base the calculation of the pressures that will be happen in the wall of the silo, as well as the flow pattern in the discharge of the product. This work was developed with the intention of being determined the physical properties of the coffee, giving subsidy to the projects of a storage structure and equipments used in the improvement of the product, besides evaluating the flow happened during the discharge, for different materials of making of the silo. The work was developed in the Federal University of Lavras and in the School of Engineering of SÃo Carlos. It was used to determine the angle of internal attrition and the attrition angle with the wall the Jenike Shear machine. For the evaluation of the flow two reduced models were built made in acrylic, one of rectangular section and another of circular section. Of the accomplished assays, they were obtained the following values of the studied properties: 27Â and 36Â for the limits inferior and superior of the angle of internal attrition and 31Â and 40Â for the cash angle of internal attrition in the instantaneous rehearsals; For the assays with the time of consolidation were determined the limits for the angle of internal attrition of 32Â, 37Â for 6 hours of consolidation; 31Â, 37Â for 12 hours of consolidation and 28Â and 36Â for 48 hours of consolidation. The values limits found for the cash angle of internal attrition with the time of consolidation were 36Â and 39Â with 6 hours of consolidation; 33Â and 41Â with 12 hours of consolidation and 32Â and 42Â with 48 hours of consolidation. The values found for the flow function characterize the coffee as a product that flows easily. However, it presents the possibility of occurrence of obstructions in the flow with the time of consolidation during the storage.

ASSUNTO(S)

armazenamento de produtos agricolas physical properties propriedades fÃsicas flow properties silos propriedades de fluxo silos coffee cafÃ

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