Mechanized harvest of the coffee in raised operational speeds more / Colheita Mecanizada do Cafà em Maiores Velocidades Operacionais

AUTOR(ES)
DATA DE PUBLICAÇÃO

2006

RESUMO

The mechanized coffee harvest using faster speed is a tendency that has been followed by the producers in order to increase the operational performance, with the harvest cost reduction mainly when the selective harvest process has been adopted. With the purpose of evaluating the mechanized coffee harvest using faster operational speeds, this work was divided in two stages. In the first stage, it was searched the operational performance of the mechanized coffee harvest using two passes of the harvester and, also, analyzing the influence of the vibration and of the speed in the untwining grain process. In the second stage, was searched the operational costs of the selective harvest having two passes of the harvester. The work was realized in the Capetinga Farm, Boa EsperanÃa city, state of Minas Gerais. The experiments were done using randomized design with four repetitions in aleatory portions, having 40 plants, on average, in each line and having two passes of the harvester always in the same direction using the selective harvest process. The passes were done according to the green grain index of 30%, the speed was fixed around 1.64 km.h-1 varying the vibrations to 10.83, 12.50, 14.17 and 15 Hz. In second pass, the green grain index was, on average, 10%, with the vibration fixed in 16.67 Hz, varying the speeds to 1.0, 1.6, 2.1 and 2.6 km.h-1. In the first stage of this work, it was concluded that it is possible to increase the operational speed of the harvester, up to 1.64 km.h-1 in the first or in the second passes, excluding the manual pass. In relation to the vibration or speed influence in the untwining process, it was concluded that the harvested coffee grain volume, the harvest efficiency and the untwining efficiency suffered the direct action from the rods vibration during the untwining. The harvested coffee grain volume and the harvested efficiency suffered the inverse influence of the speed variation. The speed influenced directly in the coffee grain volume that has fallen on the ground. In the second of this work, it was concluded that the percentages of cherry coffee, green coffee and dry coffee were affected by vibration or speed changes. Not existing any defined tendency to standard drink according to the harvested coffee in different vibrations (1st pass) or speed (2nd pass), being all the samples classified as âhardâ or âjust softâ. The total cost reduction with mechanized harvest was about 62.36% shorter in relation to the manual harvest when working with operational speed of 1.64 km.h-1 in the two passes

ASSUNTO(S)

cafà coffee mechanized harvest desempenho operacional operational performance maquinas e implementos agricolas colheita mecanizada

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