| Revista: | Brazilian journal of chemical engineering |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000308962 |
| ISSN: | 0104-6632 |
| Autors: | Melo, K.P1 Cremasco, M. A |
| Institucions: | 1Universidade Estadual de Campinas, Faculdade de Engenharia Quimica, Campinas, Sao Paulo. Brasil |
| Any: | 2004 |
| Període: | Sep |
| Volum: | 21 |
| Número: | 3 |
| Paginació: | 487-495 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental, aplicado |
| Resumen en inglés | Pastelike materials are encountered in many technological processes in chemical, pharmaceutical, foodstuff and natural product industries. The most important factor in the drying of this type of materials is the nature of the moisture bonding that occurs. Because of the different characteristics of pastes, it is impossible to recommend a universal type of dryer for all of these materials. Some of the dryers available provide only indirect contact with the drying agent (heat) and also maintain constant moisture with a system of rotating paddles. We evaluated the performance of this type by studying the dryer kinetics curves for ground coffee under a variety of operational conditions of moisture load of material, temperature of the heating plate, intensity of the mechanical mixing of the moisture material, and initial moisture. The effects of these parameters (except for moisture) were studied using a 2³ factorial design. According the analyses of the kinetics drying curves, was observed that the increase in the temperature of the plate and rotation as well as the decrease in the load facilitates more effective removal of moisture. In statistical analysis was determined that the load of the material and the heating plate temperature influence the final moisture content of the material and plate temperature modifies the final temperature of the solid. Also, was suggested linear models from the factorial design to describe the process of drying coffee grounds satisfactorily |
| Disciplines | Química |
| Paraules clau: | Química de alimentos, Ingeniería química, Secador por contacto, Residuos de café, Desempeño |
| Keyword: | Chemistry, Food chemistry, Chemical engineering, Contact dryer, Coffee grounds, Performance |
| Text complet: | Texto completo (Ver HTML) |
