Efeito do tempo de armazenagem de rações avícolas no dimensionamento de silos

Neto, José Pinheiro Lopes; Nascimento, José Wallace Barbosa do; Silva, Valneide R. da

doi:10.1590/s0100-69162009000400002

Cited by 11 publications

(4 citation statements)

References 10 publications

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“…The powder's flow index (FI) was determined according to Teunou et al (1999), as the inverse of the inclination of the line fitted to the data of the unconfined yield strengths and major consolidation stresses. Powder flow behavior was evaluated according to Lopes Neto et al (2009).…”

Section: Flow Evaluationmentioning

confidence: 99%

“…The study on powder flow behavior is essential for the development of processing technologies in industries of produces, powder foods, and pharmaceutics. Determining this behavior is important to provide adequate knowledge for industrial operations such as flow in hoppers and silos, aeration, fluidization, pneumatic transport, mixing, grinding, compaction, dosage, transportation, packaging and storage (Lopes Neto et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

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Flow behavior of cocoa pulp powder containing maltodextrin

Ribeiro

Costa

Afonso

2020

Braz. J. Food Technol.

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This study aimed to evaluate the influence of maltodextrin addition on the flow properties of cocoa pulp powder obtained by spray and freeze drying. Cocoa pulp samples received 15% and 30% (m m-1) maltodextrin DE20. Two drying methods were used, spray and freeze drying. Powder morphology was evaluated through scanning electron microscopy (SEM). Wall friction angle, bulk density and tapped density were determined. Carr index (CI), Hausner ratio (HR) and flow index (FI) were used to evaluate powder flow. The particles powders obtained by spray drying showed rounded shapes, whereas the freeze dried powder showed irregular shapes. Increased maltodextrin concentration in the samples altered the powder particle size by spray drying and powder particle surface by freeze drying. The powder by spray drying of the sample with 30% of maltodextrin showed smallest wall friction angles, 13.4 to 14.9. The powder by freeze drying of the samples with 15% and 30% of maltodextrin showed wall friction angles between 14.0 and 20.6. Regarding flow, the powders by spray drying containing 30% of maltodextrin showed the best CI, HR and FI, 24.88, 1.33 and 4.88, respectively, being considered an acceptable flow. According to CI, HR and FI values, samples with 15% of maltodextrin produced powder classified as difficult flow in both methods applied. The higher maltodextrin concentration in cocoa pulp, the lower agglomeration in the powder by spray drying and the smoother particles surfaces in the powder by freeze drying. The addition of maltodextrin to the samples, for both drying methods, improve the powder flow and decrease the powder cohesion.

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Section: Flow Evaluationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Flow behavior of cocoa pulp powder containing maltodextrin

Ribeiro

Costa

Afonso

2020

Braz. J. Food Technol.

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“…In addition, bulk storage can be a great advantage, because it enables the mechanization of coffee processing, which substantially decreases the amount of labor required compared to traditional storage methods (Oliveira et al, 2014). Storage time was also observed to influence the physical properties of other products such as wheat flour, tea, whey (Teunou & Fitzpatrick, 2000;Iqbal & Fitzpatrick, 2006), dairy powders (Fitzpatrick et al, 2007) and poultry feed (Nóbrega & Nascimento, 2005;Lopes Neto et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Preservation of roasted and ground coffee during storage. Part 2: Bulk density and intergranular porosity

Corrêa

Oliveira

Vasconcelos

et al. 2016

Rev. bras. eng. agríc. ambient.

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A B S T R A C TThe determination of physical properties is an important factor in the design of machinery and the scaling of post-harvest operations. The present study evaluates the influence of the level of roasting and the size of grinding on the physical properties of coffee during storage. The following physical properties were evaluated: true and bulk density, and intergranular porosity. Raw coffee beans (Coffea canephora and Coffea arabica), hulled and dried, were roasted to two different levels: medium light (SCAA#65) and moderately dark (SCAA#45). The beans were then grinded into three different sizes: fine (0.59 mm), medium (0.84 mm) and coarse (1.19 mm). An additional coffee lot was kept whole. Following grinding, samples were stored at two different temperatures (10 and 30 ºC) and analyzed after five different storage durations (0, 30, 60, 120 and 180 days). The medium light roast had higher values for each of the measured physical properties. Finely ground samples had higher true and bulk densities, and porosities. It is concluded that the size of grinding, level of roasting and duration of storage significantly affect the physical properties of coffee.Conservação de café torrado e moído durante o armazenamento. Parte 2: Massa específica e porosidade R E S U M OA determinação das propriedades físicas é fator importante na formulação de projetos de maquinários e dimensionamento de operações pós-colheita. De forma a permitir o dimensionamento correto e o uso desses maquinários, objetivou-se avaliar e determinar, durante o armazenamento, as propriedades físicas: massa específica unitária e aparente e porosidade intergranular, além de avaliar a influência dos níveis de torrefação e moagem sobre essas propriedades. Grãos de café cru (Coffea canephora e Coffea arabica) foram utilizados, descascados e secados e só então torrados em dois níveis: média clara (SCAA#65) e moderadamente escura (SCAA#45). Os grãos foram moídos em três granulometrias: fina (0,59 mm), média (0,84 mm) e grossa (1,19 mm), além do lote de café inteiro. Realizada a moagem as amostras foram armazenadas em duas temperaturas (10 e 30 ºC) e analisadas em cinco tempos distintos de armazenamento (0, 30, 60, 120 e 180 dias). A torra média clara permitiu maiores valores das propriedades físicas; já as amostras de granulometria fina apresentaram aumento das massas específica unitária e aparente e porosidade. Conclui-se que a granulometria, o nível de torrefação e o tempo de armazenamento, afetaram as propriedades físicas do café.

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“…Atualmente, muitos trabalhos têm sido desenvolvidos em referência à determinação das pressões em silos (Silva et al, 2008;Lopes Neto et al, 2008;Nascimento et al, 2009;Ramiréz et al, 2010;Ding et al, 2011;Lopes Neto et al, 2014a) porém os procedimentos de cálculo estrutural desses elementos ainda não estão normatizados no Brasil.…”

Section: Introductionunclassified

Coeficiente de transferência de carga nas fundações de silos verticais cilíndricos

Fank

Christ

Cardoso

et al. 2015

Rev. bras. eng. agríc. ambient.

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R E S U M OO dimensionamento das estruturas armazenadoras de grãos carece de uma norma brasileira que prescreva sobre seus projetos e ações; contudo, existem muitas lacunas no estado atual do conhecimento sendo imprescindíveis pesquisas adicionais sobre o tema. Com o objetivo de determinar a distribuição das cargas nas fundações dos silos foram instrumentadas, por meio de células de carga, quatro estacas localizadas sob o anel de um silo protótipo. O experimento ocorreu durante o período de agosto a dezembro de 2009 em Palotina, PR. As leituras das células foram realizadas por sistema automático de aquisição de dados durante o carregamento de grãos de milho e, a partir dos resultados, pode-se destacar um coeficiente de transferência médio de 0,30 para o anel até o carregamento de 44% do silo, a partir do qual ocorreu um incremento na taxa de transferência. As cargas máximas atuantes nas estacas instrumentadas foram de 800, 845, 520 e 600 kN, correspondentes a coeficientes de transferência de 0,48; 0,51; 0,31 e 0,36, respectivamente. Assim, o coeficiente regionalmente adotado de 0,30 para o dimensionamento das fundações do anel está subestimado fazendo-se necessária uma análise mais criteriosa nas taxas de transferência. Load transfer coefficient on foundations of cylindrical vertical silos A B S T R A C TThe dimensioning of the grain storages structures lacks a Brazilian standard that prescribes about its projects and actions; however, there are many gaps in the current state of knowledge being necessary additional research on the topic. With the objective of determining the load distribution on the foundation of silos, four piles were instrumented through load cells, located under the ring of a prototype silo. The experiment conducted was during the period from August to December 2009 in Palotina, PR. The readings of the cells were performed by an automatic data acquisition system during the loading of maize grain. From the results, a mean transfer coefficient of 0.30 is observed for the ring until the loading of 44% of the silo, from which there was an increase in the transfer rate. The maximum loads acting in instrumented piles were 800, 845, 520 and 600 kN, corresponding to transfer coefficient of 0.48; 0.51; 0.31 and 0.36, respectively. Thus the coefficient regionally adopted of 0.30 for the dimensioning of the foundations of the ring is underestimated, being necessary more thorough examination in transfer rates. Palavras-chave:estruturas de armazenamento instrumentação estacas

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Efeito do tempo de armazenagem de rações avícolas no dimensionamento de silos

Cited by 11 publications

References 10 publications

Flow behavior of cocoa pulp powder containing maltodextrin

Flow behavior of cocoa pulp powder containing maltodextrin

Preservation of roasted and ground coffee during storage. Part 2: Bulk density and intergranular porosity

Coeficiente de transferência de carga nas fundações de silos verticais cilíndricos

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