Engenharia Agrícola
URI permanente para esta coleçãohttps://thoth.dti.ufv.br/handle/123456789/10363
Navegar
2 resultados
Resultados da Pesquisa
Item Exploring spent coffee grounds energy potential in the brazilian scenario(Associação Brasileira de Engenharia Agrícola, 2023-01-23) Freitas, Caroline P. M. de; Marangon, Bianca B.; Pereira, Emanuele G.; Renato, Natalia dos S.Coffee stands out worldwide for being widely traded and consumed. However, this consumption generates a large amount of spent coffee grounds (SCGs) that are typically arbitrarily discarded. This biomass has a high heating value and molecular composition that allows for it to be a raw material for generating heat and energy. The search for renewable energy sources should consider the potential of SCGs. Thus, the objective of this study was to estimate the energy potential of SCGs in Brazil. The methodology consisted of searching for data to represent the generation of SCGs in the country and estimate its energy potential. It was found that the amount of SCGs available for power generation through direct combustion was approximately one thousand tons, and the power generation potential was 6.83 TWh/year in Brazil. This energy is sufficient to meet, for example, the total annual demand for public lighting in the country's Southeast. These results are the first steps towards evaluating the potential use of SCGs as an energy source and its environmental benefits. Additionally, this study explored limitations and barriers, providing valuable information for developing routes for using this energy residue and incentives for public policies.Item Numerical approach for prediction of airflow behavior in coffee bean monolayers during dryng process(Associação Brasileira de Engenharia Agrícola, 2022-05-02) Bustos-Vanegas, Jaime Daniel; Aragón, Larissa; Gutiérrez-Guzmán, Nelson; Córdoba, NancyThe homogeneity and efficiency of moisture removal from coffee beans depend on the airflow patterns inside the drying chambers used for drying. This study aimed to implement a porous medium model to simulate the airflow through mesh trays containing parchment and ripe fruit coffee ( Coffea arabica L.) using computational fluid dynamics (CFD). The geometry of the ripe fruit and parchment coffee beans was simplified as spherical and semi-ellipsoidal, respectively. The pressure drop in the normal direction to the monolayer was calculated as the average pressure of the normal planes located 1 mm before and after the bean layer for different air velocities. The viscous and inertial terms were adjusted by nonlinear regression for each case and incorporated into the Navier–Stokes equations as subdomains. The pressure drops calculated by the porous medium model and those calculated using the bean layers presented a good fit. The modeling of the trays as porous media can help reduce the computational resources required for CFD simulations while maintaining an acceptable accuracy.