Artificial Drying of Cocoa Beans Based on a Continuous Flow Revolving System

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.

Año de publicación:

2016

Keywords:

• Artificial drying
• Pbkp_redictive control
• natural drying
• Heat Transfer
• identification

Fuente:

google

scopus