Secagem da borra de café em secador ciclônico

• Ano de defesa: 2009
• Autor(a) principal: Santos, Johnson Clay Pereira
• Orientador(a): Corrêa, Jefferson Luiz Gomes
• Banca de defesa: Pereira, Rosemary Gualberto Fonseca Alvarenga, Prado, Mônica Elisabeth Torres, Peres, Alexandre de Paula
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: UNIVERSIDADE FEDERAL DE LAVRAS
• Programa de Pós-Graduação: DCA - Programa de Pós-graduação
• País: BRASIL
• Palavras-chave em Português: Café - Resíduos agrícolas; Café - Secagem; Café - Tempo de residência
• Área do conhecimento CNPq: CNPQ_NÃO_INFORMADO
• Link de acesso: https://repositorio.ufla.br/handle/1/3054

Due to trade liberalization, competitive scenery was created in relation to the exigencies with the environment preservation. Industries began to worry about the waste treatment and by-products generated by the in activity. The coffee spent ground, by-product of the coffee industry, previously discarded without commercial value, is now seen as solid fuel, a source of essential oil and food stocks for animals. In order to improve boiler efficiency in the use of coffee spent ground as fuel it is necessary that this product presents low moisture content, obtained in a drying operation. The cyclone, traditionally used for gas cleaning, was used as a dryer. This work aimed to study the process of drying and the average residence time of coffee spent ground particles in a cyclone with geometry focused on drying. The particles dried in cyclone, were admitted in the experimental system by a Venturi feeder. An electric conveyor belt was used in order to control solids mass flow. The drying agent was air, admitted by a blower and heated by a set of resistances. The studied variables were temperature and the relationship between the flow of coffee spent ground and of air. An inversely proportional relationship between temperature and final moisture content of the coffee spent ground was observed. The relationship between the flow of coffee spent ground and air content was inversely proportional to final moisture. For the average residence time of coffee, there was no clear trend between the relationship between the flow of coffee spent ground and air and residence time.