Open AccessAir-Flotation, Pneumatic Conveying Velocities, and Airflow Relationships for Coffee Fruits and Coffee Beans
Author(s) -
Adolfo Eschenwald,
Carl W. Hall
Publication year - 1961
Publication title -
the journal of agriculture of the university of puerto rico/the journal of agriculture of the university of puerto rico
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.123
H-Index - 10
eISSN - 2308-1759
pISSN - 0041-994X
DOI - 10.46429/jaupr.v45i4.13767
Subject(s) - airflow , pulp (tooth) , horticulture , environmental science , air velocity , pulp and paper industry , mathematics , mechanics , biology , engineering , mechanical engineering , physics , medicine , pathology
Air-flotation and -conveying velocities for coffee fruits, pulp, and beans determined and calculated using the pitot-tube formula, under normal air conditions, compare favorably with values in work done with other crops and fit closely in the Sturtevant pneumatic conveying curve developed by Westinghouse (8). Air-conveying velocities of 5,683, 5,750, 4,925, and 5,455 feet per minute were obtained for green fruits, ripe fruits, pulp, and pulped washed beans, respectively. Ripe coffee fruits offer a higher resistance to airflow than the green ones. The higher the moisture content in parchment coffee the higher the resistance to airflow. A straight-line relationship results when the static pressure, in inches of water, is plotted logarithmically versus the airflow for coffee fruits and beans.