Secado Artificial de Cacao Basado en un Sistema Rotatorio de Flujo Continuo (Artificial Drying of Cocoa Beans Based on a Continuous Flow Revolving System)

Pablo Parra Rosero (pparra@ups.edu.ec)1, William Ipanaqué Alama (william.ipanaque@udep.pe)2, José Manrique Silupu (jose.manrique@udep.pe)2


1Universidad Politécnica Salesiana
2Universidad de Piura

This paper appears in: Revista IEEE América Latina

Publication Date: June 2016
Volume: 14,   Issue: 6 
ISSN: 1548-0992


Abstract:
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.

Index Terms:
Artificial drying, heat transfer, identification, natural drying, predictive control.   


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