Original Articles
Vol. 51 No. 1 (2020)
https://doi.org/10.4081/jae.2020.892

Computational fluid dynamics assessment of effect of different openings configurations on the thermal environment of a facility for coffee wet processing

Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Received: 23 July 2018
Accepted: 3 September 2019
Published: 16 March 2020
1312
Views
600
Downloads
80
HTML
Biological risk, hygrothermal environment, mechanical drying, post-harvest coffee.

Authors

Robinson Osorio Hernandez
Departamento de Ingeniería Civil y Agrícola, Facultad de Ingeniería, Universidad Nacional de Colombia sede Bogotá, Colombia.
Jairo Alexander Osorio Saraz
aosorio@unal.edu.co
Departamento de Ingeniería Agrícola y Alimentos, Facultad de Ciencias Agrarias, Universidad Nacional de Colombia sede Medellín, Colombia.
Keller Sullivan Oliveira
Departamento de Engenharia Agrícola, Centro de Ciências Agrárias, Universidade Federal de Viçosa, Viçosa-MG, Brazil.
Ivan Dario Aristizabal
Departamento de Ingeniería Agrícola y Alimentos, Facultad de Ciencias Agrarias, Universidad Nacional de Colombia sede Medellín, Colombia.
Julio Cesar Arango
Departamento de Ingeniería Agrícola y Alimentos, Facultad de Ciencias Agrarias, Universidad Nacional de Colombia sede Medellín, Colombia.

This study aimed to analyze the effect of the area size and location of openings for natural ventilation on the temperature and relative humidity inside a typological facility for coffee wet processing that have been using in Colombia and some South America Countries as well, with mechanical drying inside, using modeling with computational fluid dynamics modeling, in order to find the best suitable condition for preserve the quality of the coffee parchment. A significant effect was found regarding the area and location of the openings for natural ventilation on the internal hygrothermal environment, but no significant effect was found on the temperature. It was also found that the chimney effect plays a decisive role in the mass transfer of water vapor and heat to the outside of the building, and helping to maintain a suitable internal environment for the preservation of coffee.

Downloads

Download data is not yet available.

Citations

Aflaki A., Mahyuddin N., Al-Cheikh Mahmoud Z., Baharum M. 2015. A review on natural ventilation applications through building facade components and ventilation openings in tropical climates. Energy Build. 101: 153–162. DOI: https://doi.org/10.1016/j.enbuild.2015.04.033
ASTM. 2002. American Society for Testing Materials, Guide for statistical evaluation of indoor air quality models (D5157-97); Accessed march 2 of 2017. Available from: https://users.encs.concordia.ca/~raojw/crd/reference/reference001858.html.
Bastide A., Lauret P., Garde F., Boyer H. 2006. Building energy efficiency and thermal comfort in tropical climates. Presentation of a numerical approach for predicting the percentage of well-ventilated living spaces in buildings using natural ventilation. Energy Build. 38: 1093–1103. DOI: https://doi.org/10.1016/j.enbuild.2005.12.005
Carvajal J., Aristizabal I., Oliveros C. 2012. Physical and mechanical properties evaluation of coffee fruit (Coffea arabica L. var. colombia) during its development and maturation. Dyna. 79: 116-124.
Cengel, Y. 2007. Heat transfer: a practical approach. McGraw-Hill, 840pp.
Ciro H., Rodríguez M., Castaño J. 2011. Intermittent Coffee Drying in Deep Bed with Pulsed Airflow. Revista Facultad Nacional de Agronomía. 64: 6247–6255.
Clemente C., Cirillo M., Malta M., Caixeta F., Pereira C., Da Rosa S. 2015. Post-harvest operations and physicochemical and sensory quality of coffees. Coffee Sci 10: 233–241.
Garcia J., Posada L.. Laderach P. 2014. Recommendations for the regionalizing of coffee cultivation in Colombia: A methodological proposal based on agro-climatic indices. PLoS One. 9: 1–22. DOI: https://doi.org/10.1371/journal.pone.0113510
Ghosh P., Venkatachalapathy N. 2014. Processing and Drying of Coffee – A Review. Int. J. Eng. Res. Technol. 3: 784–794.
González C., Sanz J., Oliveros C. 2010. Control of flow and air temperature in the mechanical drying of coffee. Cenicafé. 61: 281-296.
Kim K., Yoon J., Kwon H., Han J., Eek Son J., Nam S., Giacomelli G., Lee I. 2008. 3-D CFD analysis of relative humidity distribution in greenhouse with a fog cooling system and refrigerative dehumidifiers. Biosyst. Eng. 100: 245–255. DOI: https://doi.org/10.1016/j.biosystemseng.2008.03.006
Navarro S., Noyes R. 2002. The Mechanics And Physics Of Modern Grain Aeration Management. CRC Press, 672 pp. DOI: https://doi.org/10.1201/9781420040333
Oliveros C., Peñuela A., Pabon J. 2013. Gravimet SM: Technology to measure coffee moisture in drying in silos. Cenicafé. 433: 1-8.
Osorio R., Guerra L., Tinôco I., Osorio J., Aristizábal I. 2015. Simulation of a thermal environment in two buildings for the wet processing of coffee. Dyna. 82: 214–220. DOI: https://doi.org/10.15446/dyna.v82n194.49526
Osorio R., Guerra L., Tinôco I., Martins J., Osorio J. 2016 a. Simulation of the internal environment of a post- C. D. F. harvest installation and a solar dryer of coffee. Rev. Bras. Eng. Agrícola e Ambient. 20: 163–168. DOI: https://doi.org/10.1590/1807-1929/agriambi.v20n2p163-168
Osorio J., Tinôco I., Rocha K., Mendes L., Norton T. 2016 b. A CFD based approach for determination of ammonia concentration profile and flux from poultry houses with natural ventilation. Revista Facultad Nacional de Agronomía. 69: 1-10. DOI: https://doi.org/10.15446/rfna.v69n1.54750
Oviedo N., Torres A. 2014. Water attenuation and hydrological benefits due to the implementation of ecoproductive green roofs in marginalized urban areas. Ing. y Univ. 18: 291–308. DOI: https://doi.org/10.11144/Javeriana.IYU18-2.hahb
Paterson R., Lima N., Taniwaki M. 2014. Coffee, mycotoxins and climate change. Food Res. Int. 61: 1–15.
Ralegaonkar R., Gupta R. 2010. Review of intelligent building construction: A passive solar architecture approach. Renew. Sustain. Energy Rev. 14: 2238–2242. DOI: https://doi.org/10.1016/j.rser.2010.04.016
Rocha K., Martins J., Martins M., Osorio J., Lacerda Filho A. 2013. Three-dimensional modeling and simulation of heat and mass transfer processes in porous media: an application for maize stored in a flat bin (in-press). Dry. Technol. 30:1099-1106. DOI: https://doi.org/10.1080/07373937.2013.775145
Silva C., Batista L., Schwan R. 2008. Incidence and Distribution of Filamentous Fungi During Fermentation, Drying and Storage of Coffee (Coffea arabica L.) Beans. Brazilian J. Microbiol. 39: 521–526.
Taniwaki M. 2006. An update on ochratoxigenic fungi and ochratoxin A in coffee. Adv. food Mycol. 571: 189–202. DOI: https://doi.org/10.1007/0-387-28391-9_12
Wang Y., Zhao F., Kuckelkorn J., Liu D., Liu J., Zhang J. 2014. Classroom energy efficiency and air environment with displacement natural ventilation in a passive public school building. Energy Build. 70: 258–270. DOI: https://doi.org/10.1016/j.enbuild.2013.11.071
Wei L., Wai M., Curran P., Yu B., Quan S. 2015. Coffee fermentation and flavor – An intricate and delicate relationship. Food Chem. 185: 182–191. DOI: https://doi.org/10.1016/j.foodchem.2015.03.124

How to Cite



“Computational fluid dynamics assessment of effect of different openings configurations on the thermal environment of a facility for coffee wet processing” (2020) Journal of Agricultural Engineering, 51(1), pp. 21–26. doi:10.4081/jae.2020.892.