Comparison of Physical and Flow Properties of Crystal Sugar and Confectionery Sugar

Authors : Diego José Araújo Bandeira; Ariadne Soares Meira; Anúbes Pereira de Castro; Keviane Pereira Aragão; Eduardo Sérgio Soares Souza; Patrício Gomes Leite; Tiago da Nóbrega Albuquerque; Karoline Carvalho Dornelas

Volume/Issue : Volume 7 - 2022, Issue 6 - June

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The Brazilian agricultural production exceeds the storage capacity, so the construction of a silo becomes essential. The physical and flow characteristics of the analyzed product are essential in the silo design. Therefore, the present work aims to determine the physical and flow properties of different types of sugar for the design of vertical silos. The experiment was carried out at the Laboratory of Rural Constructions and Ambience - LACRA of the Federal University of Campina Grande, in the city of Campina Grande-PB, analyzing crystal sugar and confectioner's sugar, measuring the physical characteristics (moisture content, granulometry and density) and flow (angle and effective angle of internal friction, average cohesion and angle of friction between the product and the silo wall). It was concluded that the products are classified as fine grains, with flow difficulties.

Keywords : storage; flow; hopper.


Paper Submission Last Date
31 - March - 2024

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