CONTROLE DE TEMPERATURA DE UM SECADOR DE CAFÉ A LENHA

Abstract

This final course work is based on an action-research on the implementation of a system to automate the temperature control process of a coffee dryer, for which the steps up to are approached, as an approximation of the history of the coffee in Brazil and in the world, the types of beans, consumption, types of dryers and an agro-industry technology, from then on, it will be presented the systems that were developed and implemented and the results obtained in terms of productivity and finances. The approach is justified because agribusiness is always in search of technological innovations and reduction of waste in inputs, whether in labor force, which can bring greater competitiveness to the producer within the competitive agro-industrial market. The aim of this course conclusion assignment is to demonstrate that through the implementation of a system for automatic temperature control of a coffee dryer, it is possible to obtain significant numbers in the reduction of labor time employed and waste, without, of course, harming the quality of the coffee bean drying operation. Researches carryed along with the construction and implementation of the automation system indicate that there have been relevant improvements within the coffee dryer's productivity chain, providing effective gains in labor time that can be employed in other activities within the farm itself, all while maintaining the levels of excellence in the operation.