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UM ESTUDO SOBRE TRANSFORMAÇÃO E ASPECTOS AMBIENTAIS DE

UM ESTUDO SOBRE TRANSFORMAÇÃO E ASPECTOS AMBIENTAIS DE

Joga Mohanarao / Srinivas Talagana

60,20 €
IVA incluido
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Empresa y gestión
ISBN:
9786208794705
60,20 €
IVA incluido
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O método empregue para a transformação da castanha de caju no local de estudo é o 'PROCESSO DE COZEDURA (TORRAGEM A VAPOR)'. O vapor necessário para as panelas é gerado numa caldeira vertical de tubos de fogo (7kg/cm2 e 50kg/hr.). 25 quilogramas de casca de caju torrada ou de bagaço não oleado são introduzidos manualmente com pás na grelha de fogo da caldeira. Os gases de combustão quentes viajam verticalmente através da corrente de ar natural criada pela chaminé (12 - 15m de altura) no topo da caldeira. As emissões de gases de combustão da caldeira são a fonte de poluição do ar. O tempo necessário para a produção de vapor é de 20 minutos. O processo é efectuado durante a manhã (6:00 a.m.). Uma panela de vapor cilíndrica com alimentação de castanha de caju no topo e descarga de castanhas cozinhadas pelo lado perto do fundo, tem uma capacidade de armazenar 4 sacos (80 kg cada) de castanha de caju num lote.  A casca de caju gerada pelo processo de cozedura, que é atualmente utilizada como combustível pela indústria, tem de passar pela via da biogaseificação para ser convertida em gás combustível menos poluente como medida a longo prazo.

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