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.
storage; flow; hopper.