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首页> 外文期刊>Journal of Agricultural Science >Development of a Device to Pulping Fruits of Bocaiuva (Acrocomia aculeate sp.): Intended for the Communities that Practice Sustainable Agriculture or Strativism
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Development of a Device to Pulping Fruits of Bocaiuva (Acrocomia aculeate sp.): Intended for the Communities that Practice Sustainable Agriculture or Strativism

机译：开发一种用于制取博卡尤瓦（Acrocomia aculeate sp。）水果的设备：旨在从事可持续农业或同业化的社区

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摘要

Bocaiuva (Acrocomia aculeata) fruit pulp has high potential for food, pharmaceutical and cosmetic applications and in the biofuel industry, however, the main hindrance for these applications is the availability of pulp in sufficient quantity. The pulp of this fruit is usually supplied by rural communities where the processors use manual pulping, which is not only time-consuming but yields product of low quality. Therefore, the objective of this work was to design, fabricate and evaluate the efficiency of an experimental bench device for pulping bocaiuva fruits. The bench device was designed to be compact and easy to operate, consisting of three units (processing, secondary, and peripheral) with intermittent operation and pulping performed by shearing. The performance evaluation of the machine was carried out with fruit dehydrated at 70 C and different times of dehydration (6, 12 and 24 hours). The pulp weight was evaluated every 15 seconds during the pulping process period (150 seconds). The highest pulping efficiency (96%) was obtained with fruits that were dehydrated for 24 hours, with a 120-second pulping, which resulted in a production rate of 5.5 kg h-1 This high efficiency makes this mechanized prototype effective for pulping bocaiuva fruits and, thus, it can replace manual pulping, especially in rural communities involved with the bocaiuva production chain.
机译：Bocaiuva（Acrocomia aculeata）水果果肉在食品，药物和化妆品应用以及生物燃料行业中具有很高的潜力，但是，这些应用的主要障碍是纸浆数量充足。这种水果的果肉通常由农村社区提供，那里的加工者使用人工制浆，这不仅费时，而且产量低。因此，这项工作的目的是设计，制造和评估用于将木犀草果实制浆的实验台装置的效率。台式设备设计紧凑且易于操作，由三个单元（处理，次级和外围设备）组成，具有间歇性操作和通过剪切进行制浆的功能。机器的性能评估是在70℃脱水且脱水时间不同（6、12和24小时）的情况下进行的。在制浆过程中（150秒），每15秒评估一次纸浆重量。脱水24小时，120秒制浆的水果可获得最高的制浆效率（96％），这使生产率达到5.5 kg h-1。这种高效率使这种机械化原型有效地将博卡尤瓦水果制浆因此，它可以代替手工制浆，特别是在涉及博卡尤瓦生产链的农村社区。

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