Efeito da força de desprendimento e da maturação dos frutos de cafeeiros na colheita mecanizada

• Ano de defesa: 2008
• Autor(a) principal: Silva, Flávio Castro da
• Orientador(a): Silva, Fábio Moreira da
• Banca de defesa: Carvalho, Gladston Rodrigues, Alves, Marcelo de Carvalho
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: UNIVERSIDADE FEDERAL DE LAVRAS
• Programa de Pós-Graduação: DEG - Departamento de Engenharia
• País: BRASIL
• Palavras-chave em Português: Café; Colheita mecanizada; Força de desprendimento
• Área do conhecimento CNPq: CNPQ_NÃO_INFORMADO
• Link de acesso: https://repositorio.ufla.br/handle/1/3302

The regulation of coffee harvesters has been empirically fact varying vibration and speed up trials and errors, looking up the best operational performance. To achieve the best operational performance the mechanical harvesting of coffee, there is need to establish indicators for reference purposes. One possible indicator to establish the vibration appropriate to the operating speed may be the detachment force of coffee fruits. Given the growing interest that cafeicultores come with mechanized and selective coffee, this study aimed to determine the force traction needed for the detachment of coffee fruits at different stages of maturity during the harvest in some of the most common cultivars in Brazil and in eight progenies resistant to rust from the crossing Catuaí and Timor hybrids for future launch market. This work was carried out at three farms in the state of Minas Gerais. Cafua farm in the municipality of Ijací, Capetinga farm in the municipality of Boa Esperança and Campos Altos farm in the municipality of Campos Altos. In the first phase in this work trying to determine the detachment force of the coffee fruits through a portable dynamometer built precisely for this purpose. The detachment force of cultivars was evaluated in four maturity stages: green, cherry, passes and dry. In the second phase of this work trying to analyse the efficiency of the harvester model KTR® Advance during the harvest in three levels of vibration: 13.34, 15.00 and 16.66 Hz with speed of 1614 m.h-1. It was concluded that the detachment force of fruit is statistically different between the stages of maturation and between cultivars and progeny considered. It was observed that the detachment force of fruit green values reached 73% higher than the cherry fruit and that this difference can be an important factor for the selective and mechanized harvest the coffee fruits. It was found that the 'Neuro-fuzzy' system was able to describe the operational performance of the harvester, noting an increase of efficiency collection with increasing vibration and the rate of culture maturation. It was concluded that there was a significant difference in the volume collected, with 34.65 and 32.17% lower when compared with the larger vibration.