flender gear unit H3-HV7-B Helical gear boxes H3

Flender/Flender Gear Units/Helical gear boxes H3

e beans that show slaty color over half or more of the surface exposed by cut made lengthwise through the center. 6.Insect-damaged beans have internal parts that are found to contain insects at any stage of development, or show signs of damage caused thereby that arevisible to the naked eye. 7.Germinated beans are cocoa beans whose shells have been pierced, slit, or bro- ken by the growth of the seed germ. 8.Flat beans are beans whose cotyledons are too thin to be cut to give surface of cotyledon. Table 6 describes in details the standard quality of dried cocoa beans imposed by the Indonesian Cacao Association (Askindo), (Spillane, . Quality assurance for exportedcocoa beans is of utmost importance. Cocoa beans that do not comply with standard quality 7 Kamaruddin can suffer signicant price reduction or be rejected by the receiving country. Therefore, good quality management in cocoa processing before shipment should be enforced, sinceit will prevent great loss to cocoa producing countries and ultimately to their farmers. Onthe other hand, cocoa with prime quality will be awarded with premium prices. In 1,the amount of premium for prime quality cocoa was 3/ton. LIST OF SYMBOLS geometric coefcient in Eq. ( oor area of GHE solar dryer (m Cf caloric value of fuel (kJ/kg) Cp heat capacity (kJ/kg ) Es specic energy for drying (MJ/kg water evaporated) Hfg latent heat of evaporation (kJ/kg) solar radiation (kW/m drying constant (1/min) combustion rate of fuel (kg/) mw mass of water evaporated from product (kg) moisture content (% ..) equilibrium moisture content (% ..) Mo initial moisture content (% ..) number of days to reach maturity (days) electrical power of blower, pumps etc. (kW) recovery factor (%) temperature of the air ( ) td dry bulb temperature ( ) tw wet bulb temperature ( ) absolute temperature ( ) TL average temperature of location ( ) Tpf nal drying temperature of cacao ( ) Tpi initial temperature of cocoa during drying ( ) Wb weight