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Soybean seeds were coated with fertilizer by the atomization of a fertilizer suspension using a spouted bed. The efficiency of coating adhesion was measured as the coating mass adhering to the seeds and the sprayed solids mass. The change in moisture mass between coated and uncoated seeds was considered in the evaluation of yield. A study of binder concentration and process time was conducted in order to discover conditions under which germination of coated seeds was feasible. Final experiments were done in order to quantify the influences of spouted bed air temperature and fertilizer suspension flowrate on the process yields and the germination capacity of coated seeds. Two empirical equations resulted from the use of Myers' surface technique ( 1 9 7 6 ) . These equations predict yield and germination for the range of variables studied.

A vibrated tray dryer was tested for drying coffee berries. It consists of a vertical chamber (0.33 m × 0.18 m × 1.30 m) provided with four trays. the trays are supported by a vibrated shaft. Experimental tests were carried out at a vibration amplitude of 1 mm and at a variable frequency. the process itself consisted of feeding the vibrated tray dryer with an initial mass of coffee berries: after leaving the dryer through the discharge channel, the berries were fed again to the top of the dryer by a bucket elevator (intermittent operation with recycle of the coffee berries). Drying tests were carried out with drying air velocity of 2.4 m/s. the drying air control temperature was related with the temperature of the coffee berries at the discharge (under 45C). the drying time required for coffee berries to reach 12.6% (wb) moisture was 28 h, initial mass (moisture of 67% wb) was 5.54 kg. In this work the influence of vibration in single‐stage drying is also shown. the single‐stage operation shows that vibration (besides promoting the conveyance of coffee berries) also reduces the time of drying.

SummaryThe objective of this research was to study the drying of "nanica" banana paste (variety belonging to the subgroup Cavendish) in a rotary dryer with an inert bed (RDIB). Preliminary tests were carried out to adjust the operational process parameters. An experimental design (central composite design) was used for the final drying experiments with the following variables: the drying time and the mass of paste fed into the dryer, and as responses: the moisture content and the yield in banana flour. As a result of the tests carried out according to the experimental design, a beige-coloured product, composed of banana powder and flakes was obtained with a characteristic banana aroma. A multiple linear regression of the experimental results was used to determine the influence of the process variables. The best operational conditions allowed for the manufacture of a product with 8.0% moisture content (wet weight base) and a flour production efficiency of 72.9%. ResumoO objetivo desta pesquisa foi estudar a secagem de pasta de banana "nanica" (variedade pertencente ao subgrupo Cavendish) em secador rotativo com recheio de inertes (SRRI). Foram realizados testes preliminares para ajustar os parâmetros de operação do processo. Um projeto de experimentos (desenho composto central) foi aplicado para as experiências finais de secagem, tendo como variáveis: o tempo de secagem e a massa de pasta que alimentou o secador, e, como respostas: o teor de umidade e a produção de farinha de banana. Como resultado dos testes realizados de acordo com o projeto experimental, foi obtido um produto de cor bege, composto de pó e flocos de banana, e com aroma característico de banana. A influência das variáveis do processo foi investigada por meio de uma regressão linear múltipla para os resultados experimentais. A melhor condição operacional possibilitou um produto com 8,0% de teor de umidade (base úmida) e uma eficiência de produção de farinha de 72,9%. Palavras-chave:Alimento em pó; Secador de alimentos pastosos; Aditivo; Farinha de banana; Eficiência de produção. Autores | Authors

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