Artificial Drying of Cocoa Beans Based on a Continuous Flow Revolving System

Pablo Parra Rosero, William Ipanaque Alama, Jose Manrique Silupu

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

3 Citas (Scopus)

Resumen

© 2016 IEEE. This paper presents an alternative technique for the artificial drying of cocoa. The proposal is based on the use of a drying cylindrical and rotating type, the same that uses a flow of hot air to produce the convective heat transfer, in this way is achieved remove moisture contained in the cacao beans. Normally artificial drying systems cocoa, working in batches; this research the feasibility of obtaining good results operating with a continuous flow of cocoa is shown. This article also includes design data, simulation and experimentation with two different control algorithms.
Idioma originalInglés
Páginas (desde-hasta)2570-2575
Número de páginas6
PublicaciónIEEE Latin America Transactions
DOI
EstadoPublicada - 1 jun. 2016

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