Citas bibligráficas
Álvarez, C., (2020). Diseño, implementación y control de una cámara de secado aplicando el método de aspersión para la producción de café instantáneo [Tesis, Universidad Tecnológica del Perú]. https://hdl.handle.net/20.500.12867/3363
Álvarez, C., Diseño, implementación y control de una cámara de secado aplicando el método de aspersión para la producción de café instantáneo [Tesis]. PE: Universidad Tecnológica del Perú; 2020. https://hdl.handle.net/20.500.12867/3363
@misc{renati/811546,
title = "Diseño, implementación y control de una cámara de secado aplicando el método de aspersión para la producción de café instantáneo",
author = "Álvarez Cornejo, Carlos Abel",
publisher = "Universidad Tecnológica del Perú",
year = "2020"
}
Drying of industrial products is a process that is carried out in most industrial sectors and is considered one of the highest energy cost in the manufacturer process. It is known that in most industries between 10 and 15% of energy is dedicated to the drying process and, therefore, that companies have invested in the research and development of forms of industrial drying this action is due to the constant growth of the last 30 years in technologies focused on reducing energy consumption, environmental impact, improving product quality and creating new processes for new products. In the industrial sector, drying is a process that applies to a high diversity of products with a variety of equipment, technology and added value. This thesis is an approach to the design, supervision and control of a coffee essence drying plant by the spray method. The food drying process requires high level integration. This is due to the non-linear and non-homogeneous physical phenomena inside the products, the type of technology used, the drying method, the design for automation and the quality of the product also influences. One of the important contributions of this research is the application of basic concepts of heat transfer and distribution in drying chambers indicating the phase balance and the kinetics of the drops sprayed in the drying process. In addition, it is important to indicate the synergy that was obtained from physical knowledge and process control for the proper functioning of the project in question. For the above, it is known that this thesis is based on the problem arising from the lack of specialized technology and little economic accessibility for the production of instant coffee. To do this, investigation of the technology of spray drying of external mixing by the method in favor of the current has been made. In addition, the control parameters for the drying of the coffee bean were designed and calculated. This research was carried out in order to design. and build a highly efficient
Este ítem está sujeto a una licencia Creative Commons Licencia Creative Commons