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 (firstname.lastname@example.org)1, William Ipanaqué Alama (email@example.com)2, José Manrique Silupu (firstname.lastname@example.org)2
1Universidad Politécnica Salesiana2Universidad de Piura
This paper appears in: Revista IEEE América Latina
Publication Date: June 2016
Volume: 14, Issue: 6
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.
Artificial drying, heat transfer, identification, natural drying, predictive control.
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