NEVES, E.; http://lattes.cnpq.br/2517277268062210; NEVES, Eletisanda das.
Résumé:
The objective of this work was to study the factors that influence the
static pressure drop throughout a mass of peanuts, strain BR-1, belonging to
the Spanish group, produced by Empresa Brasileira de Pesquisa
Agropecuaria-CNPA/EMBRAPA, planted in the Brejo and Agreste regions
in the State of Paraiba-Brazil. The effects of moisture contents (8.0, 12.3,
20.0, 30.4, and 45.4%), layer thickness (0.5, 1.0, 1.5, and 2.0 m), drying
column filling method (free, gush, and bucket elevator), impurity percentage
(0, 6, 10, and 15%), drying air temperature (26.7, 42.42, 51.25, 71.1, and
85.1 °C), and airflow rate (7.27, 21.88, 44.86, 62.85, and 85.85 mVmin.m2)
were evaluated. The results allowed to conclude that, for BR-1 peanuts
variety, there was an increase in the static pressure drop with increasing
moisture content levels, layer thickness, and airflow rates. However, as
increasing percentages of impurities of the crop with dimensions greater than
the peanuts were added to tha- product mass, it was observed variations in
static pressure drop for the temperature range of 26.1 to 85.1 °C, reaching a
minimum of 0.58 mm of water column/m for an air temperature of 85.1 °C,
and a maximum of 2.80 mm of water column/m for an air temperature of
51.25 °C, at an airflow rate of 7.27 m3/min.m2. Of the three filling methods
used, the bucket elevator was the one that resulted in the greatest static
pressure drop due to the product drop height utilized, that may have caused
greater compacting of the peanuts mass.
