Perdas térmicas em secador de café

Abstract

This study aimed to evaluate the

fixed-bed coffee dryer, by means of

different combinations of revolving times, using a noncontact thermometer. The

experiment was developed in the month of June 2004 at a farm located in Jesuítas, Paraná

State, Brazil. Coffee (Coffea arabica L.) variety IAPAR 59 was used. The dryer used was of

the fixed-bed model, with metallic drying chamber, with cylindrical format, with an

adapted grain revolving system. It was observed that there was a thermal reduction of

156.7oC (79.1%) in the system going from the furnace to the drying chamber. The

combination that provided smaller reduction of temperature was with continuous

ventilation and 40 minutes revolving interval at every 3 hours until the end of the process.

The combination that provided the greatest reduction in temperature was with continuous

revolving, with a reduction of 81.09% in the surface temperature of the product.