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Derrica de frutos de café por vibracao

by Souza, C.M.A. de; Queiroz, D.M. de; Pinto, F. de A.C; Correa, P.C.
Publisher: Ene-Jun 2002ISSN: 0100-3518.Subject(s): CAFE | COSECHA | METODOS MECANICOS | VIBRACIONES | EQUIPO | COFFEE | HARVESTING | MECHANICAL METHODS | VIBRATION | EQUIPMENT | CAFE | RECOLTE | METHODE MECANIQUE | VIBRATION | MATERIEL In: Revista Brasileira de Armazenamento (Brasil) (no.4) p. 32-37Summary: This research aimed to study the effect of the frequency and amplitude oscillation, as well as the effect of the coffee branch length on detachment of coffee cherries, at the maturation stages: green, ripe (red cherries) and over ripe cherries. The coffee branches were collected at two lengths (100 and 400 mm). The tests were accomplished under three oscillation amplitudes (11, 22 and 33 mm). For each oscillation amplitude, four vibration frequencies were tested (13,3; 15,0 18,3 and 20,0 Hz). The tests were performed at 10s intervals. Oscillation amplitude of 22 and 33 mm and the vibration frequencies of 18 to 20 Hz provided higher efficiency in detaching the coffee cherries. The detachment of coffee cherries decreased with the increase in coffee branches length. The detachment of the ripe and over ripe cherries was easier to do than in the green stage.
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This research aimed to study the effect of the frequency and amplitude oscillation, as well as the effect of the coffee branch length on detachment of coffee cherries, at the maturation stages: green, ripe (red cherries) and over ripe cherries. The coffee branches were collected at two lengths (100 and 400 mm). The tests were accomplished under three oscillation amplitudes (11, 22 and 33 mm). For each oscillation amplitude, four vibration frequencies were tested (13,3; 15,0 18,3 and 20,0 Hz). The tests were performed at 10s intervals. Oscillation amplitude of 22 and 33 mm and the vibration frequencies of 18 to 20 Hz provided higher efficiency in detaching the coffee cherries. The detachment of coffee cherries decreased with the increase in coffee branches length. The detachment of the ripe and over ripe cherries was easier to do than in the green stage.

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