Eficiencia do processo de secagem do amendoim (Arachis hypogaea L) e milho-pipoca(Zea mays L.)

AUTOR(ES)
DATA DE PUBLICAÇÃO

1995

RESUMO

The artificial drying process is fundamental for agriculture modernization, and is a precondition to store products for long periods of time. Grain drying is an energy intensive and expensive operation. The performance of grain dryers has been measured generally in terms of drying capacity only. In a few cases the energy efficiency are indicated. In the drying process efficiency analysis the energetic, economic and qualitative aspects were considered. The peanut is an exce1ent food source, supplying raw material for industrialization.The peanut main problem, has been the lack of suitable drying equipment and storage facilities.The popcom is used excIusively for human consumption. However, there are few inforrnation about popcom.The objectives of this work were: to evaluate the influence of the drying parameters; drying air temperature, air flow, product initial moisture content and bed depth, on the drying process efficiency and the peanut and popcom qualities. The experiments were conducted at the UNICAMP/FEAGRI Drying Laboratory, with a stationary bed dryer. The experimental conditions were: drying air temperatures (40; 45 and 60 o C); air flows (12,5 ; 18,0 and 25,0 m3/min.m2);bed depths ( 0,5 and 1,0m for peanut, and 0,5 m for popcom), and initial moisture content (from 18,5 to 12,0% for peanut, and 16 and 22 % for popcom). The results showed that the treatments with temperature of 40 o C, air fiow of 18,0 and 25,0 m3/min.m2and initial moisture content of 18 % for peanut and 22 % for popcom, gave better drying process efficiency, andproductsquality.The dryingair temperatureof 60 o C, reducedthe peanutand popcom qualities. The data showed that it was possible to work with temperature of 45 o C, without reduction ofthe products quality. The best results in terms ofthe economic efficiency, was obtained, when the products initial moisture content, was 12 % for peanut and 16 % for 107 popcOm. During the drying process, the fan was the major factor of energy utilization, when the drying air temperatures ranged from 40 to 45 o C. The results showed that popping expansion volume was atfected by the final moisture content. The maximum expansion volume was obtained when the final moiture content ranged from 10to 11 %

ASSUNTO(S)

secagem amendoim

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