Bibliographic citations
Dávila, R., (2019). Influencia de las variables de operación del proceso de secado de arroz sobre la calidad del grano, utilizando una secadora de torre con aire caliente [Tesis, Universidad Nacional de Ingeniería]. http://hdl.handle.net/20.500.14076/19767
Dávila, R., Influencia de las variables de operación del proceso de secado de arroz sobre la calidad del grano, utilizando una secadora de torre con aire caliente [Tesis]. PE: Universidad Nacional de Ingeniería; 2019. http://hdl.handle.net/20.500.14076/19767
@misc{sunedu/3502932,
title = "Influencia de las variables de operación del proceso de secado de arroz sobre la calidad del grano, utilizando una secadora de torre con aire caliente",
author = "Dávila Tarrillo, Ronald Edwin",
publisher = "Universidad Nacional de Ingeniería",
year = "2019"
}
The present thesis is of quantitative correlational type and experimental design, the main objective was to determine the influence or relationship between the operating variables of the drying process, drying air temperature and the residence time of the grain in the drying tower during each cycle of recirculation, on the quality of the rice grains, specifically on the percentage of broken rice grains of the "La Esperanza" and "Feron" varieties.. This research was carried out at the facilities of the South American Selva company located in the city of Bellavista, San Martín region, Peru. A tower dryer with hot air capacity of 35 tons of the SuperBrix brand was used. The population consisted of four batches of husk rice of 105 tons each and 103 samplings were made in total. As a data collection technique, experimental observation was used at the laboratory level and at the industrial plant level, as data recording data sheets were used. The most relevant results show that the drying air temperature and the percentage of broken rice grain have a considerable positive correlation, the correlation coefficients were 0.585 for the La Esperanza variety and 0.663 for the Feron variety. The results also showed that the residence times of the grain, 50, 60 and 70 minutes, have no correlation with the percentage of broken grain.
This item is licensed under a Creative Commons License