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Performance evaluation of natural convection cacao roaster / Marivic E. Viado.

By:

Viado, Marivic E [author]

Contributor(s):

Dilidili, Jaime Q [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 1991. Cavite State University- Main Campus,Description: xii, 43 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

631.3 V66 1991

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

Abstract: MARIVIC E. VIADO, Don Cavite, April, College, Indang, EVALUATION OF A NATURAL CONVECTION CACAO ROASTER. " Adviser: Engr. Jaime Q. Dilidili. The study was conducted at Indang, Cavite to determine the roasting time of the machine at different loads and to know the problems associated within the system of operation VIADO, of the machine. and 30 kilograms. ABSTRACT Performance of the machine was evaluated using different loads of cacao beans. These were 10 kilograms, 20 kilograms The Statistical Analysis showed annual Severino 1991. fuel consumption and weight of roasted beans significantly on quantity of beans roasted. Results showed that 30 kilograms of cacao beans Agricultural "PERFORMANCE per year. that the roasting time, roasted in 7.05 hours. It consumed 7.56 kilograms of, and the roasted weight is 29.57 kilograms. The twenty kilograms of cacao beans had a roasting time of 5.19 hours. Its fuel consumption was 6.42 kilograms, and the roasted weight was 19.63 kilograms. Finally, the 10 kilograms cacao beans were roasted in 4.25 hours with a fuel consumption of 5.34 kilograms and 9.81 kilograms of roasted beans. The machine has an initial investment cost of P net income is P 1,087.98 per year. The difference were fuel (20) payback period is 3.24 years and breakeven point is 343.13 kilograms 3,852.The problems encountered in operation were frequent feeding of fuel, accumulation of ashes in the middle portion of the burners and burning of cacao beans adhered to the surface of the triangular plates.

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Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	631.36 V66 1991 (Browse shelf(Opens below))		Link to resource	Room use only	T-1173		00002171

Thesis (BSAE - - Crop Processing) Don Severino Agricultural College.

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

MARIVIC E. VIADO, Don Cavite, April, College, Indang, EVALUATION OF A NATURAL CONVECTION CACAO ROASTER. " Adviser: Engr. Jaime Q. Dilidili.

The study was conducted at Indang, Cavite to determine the roasting time of the machine at different loads and to know the problems associated within the system of operation VIADO, of the machine. and 30 kilograms. ABSTRACT Performance of the machine was evaluated using different loads of cacao beans. These were 10 kilograms, 20 kilograms The Statistical Analysis showed annual Severino 1991. fuel consumption and weight of roasted beans significantly on quantity of beans roasted. Results showed that 30 kilograms of cacao beans Agricultural "PERFORMANCE per year. that the roasting time, roasted in 7.05 hours. It consumed 7.56 kilograms of, and the roasted weight is 29.57 kilograms. The twenty kilograms of cacao beans had a roasting time of 5.19 hours. Its fuel consumption was 6.42 kilograms, and the roasted weight was 19.63 kilograms. Finally, the 10 kilograms cacao beans were roasted in 4.25 hours with a fuel consumption of 5.34 kilograms and 9.81 kilograms of roasted beans. The machine has an initial investment cost of P net income is P 1,087.98 per year. The difference were fuel (20) payback period is 3.24 years and breakeven point is 343.13 kilograms 3,852.The problems encountered in operation were frequent feeding of fuel, accumulation of ashes in the middle portion of the burners and burning of cacao beans adhered to the surface of the triangular plates.

Submitted to the University Library 04/11/1991 T-1173