Influência da vibração e velocidade no processo de colheita mecanizada do café.

Abstract

In the beginning of the process of mechanization of the harvest coffee the harvest consisted in just a passes of the harvester that with passes of the time it developed for two or more passes. This work had for objective to evaluate the influence of the vibration and speed in the untwining grain process. The work was developed in Capetinga Farm in the South of Minas Gerais, where the experiments were done using randomized design with four repetitions in aleatory portions having 40 plants, on average, in each line. The experiments were done with two passes of the harvester, defined according to the green grain index. In the first pass, with 30% of green grains, the speed was fixed around 1.64 km.h-1, changing the vibration to 10.83, 12.50, 14.17 and 15 Hz. In the second pass, it was done in the same portions of the first one, with 10% of green grain. The vibration was fixed in 16.67 Hz varying the speed to 1.0, 1.6, 2.1 and 2.6 km. h-1. In relation to the vibration or speed influence in the untwining process, it concluded that the harvested coffee volume, the harvest efficiency and the untwining efficiency have direct action form the vibration of the rods during the untwining operation, the harvested coffee volume and the crop efficiency have inverse influence of the speed and the speed influences directly the coffee volume fallen on the ground.