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UNO STUDIO SU ASPETTI DI LAVORAZIONE E AMBIENTALI DI

UNO STUDIO SU ASPETTI DI LAVORAZIONE E AMBIENTALI DI

Joga Mohanarao / Srinivas Talagana

60,20 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Empresa y gestión
ISBN:
9786208794668
60,20 €
IVA incluido
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Sobre IBD

Il metodo utilizzato per la lavorazione degli anacardi nel sito di studio è il 'PROCESSO DI COTTURA (ARROSTIZIONE A VAPORE)'. Il vapore richiesto dai fornelli viene generato in una caldaia verticale a tubi di fuoco (7 kg/cm2 e 50 kg/ora). 25 chilogrammi di guscio di anacardi arrostito o di torta disoleata vengono introdotti manualmente con delle pale sulla griglia di fuoco della caldaia. I gas di combustione caldi viaggiano verticalmente grazie al tiraggio naturale creato dal camino (alto 12-15 metri) in cima alla caldaia. Le emissioni di gas di scarico della caldaia sono la fonte di inquinamento atmosferico. Il tempo necessario per la generazione del vapore è di 20 minuti. Una pentola a vapore cilindrica con alimentazione di anacardi nella parte superiore e scarico di anacardi cotti dal lato vicino al fondo, ha una capacità di contenere 4 sacchi (80 kg ciascuno) di anacardi in un lotto. Il guscio di anacardi generato dal processo di cottura, attualmente utilizzato come combustibile dall’industria, deve essere sottoposto a bio-gassificazione per essere convertito in gas combustibile meno inquinante come misura a lungo termine.

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