CREEM 2019

XXVI Congresso Nacional de Estudantes de Engenharia Mecânica

MODELAGEM DA TRANSFERÊNCIA DE CALOR DA FERMENTAÇÃO DA MASSA DO CACAU PARA TRÊS DIFERENTES FERMENTADORES.

Submission Author: Marcelo Bruno Franco , BA , Brazil
Co-Authors: Marcelo Bruno Franco, Jorge Sales
Presenter: Marcelo Bruno Franco

doi://10.26678/ABCM.CREEM2019.CRE2019-0253

 

Abstract

The fermentation process, such as cocoa spinning, occurs from the deposition of the seeds of the fruit on wooden troughs with dimensions that vary according to the production, in which they are found in the Fermentation Houses, whose organization is done by means of rows of troughs parallel to one another. It takes an average of 6 days to complete this process, where rural workers perform the function of stirring the cocoa mass at predetermined intervals. The traditional methods become inefficient due to the non-uniform temperature distribution in the cocoa mass, thus requiring external intervention for this temperature distribution to be standardized. Consequently, these external actions may allow possible contamination. With this, the objective of this article is to show a more effective method regarding the uniformization of the temperature generated in the cocoa fermentation process. The main tools for performing the work are Computer Assisted Design (CAD) and Computer Assisted Engineering (CAE) software: SOLIDWORKS® and COMSOL MULTIPHYSICS®, respectively. From the simulations carried out in COMSOL MULTIPHYSICS ®, the respective temperature distributions inside each fermenter model were investigated, investigating the occurrence or non-uniformity of temperature in the cocoa mass. Thus, the results of the simulations indicate the cylindrical fermenter without propellers centralized in its axial axis as the most efficient, in relation to all the other models tested, since it presented a more uniform distribution of the temperature of the fermentation in the mass of cocoa contained in it.

Keywords

modelagem computacional, transferência de calor, Fermentador, Cacau

 

DOWNLOAD PDF

 

‹ voltar para anais de eventos ABCM