Bioclimatic analysis of three buildings for wet processing of coffee in Colombia
This study aimed to perform a bioclimatic comparison of wet processing facilities of coffee in Colombia, with three typical types of Colombian coffee region, through computer simulation, specifically evaluating the effect of heat and steam generated by mechanical drying machines, and natural ventila...
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Universidad Nacional de Colombia, Sede Medellín
2018-09-01
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doaj-886f3a35c68f420193ff284cdb13b9fc2020-11-24T20:57:17ZengUniversidad Nacional de Colombia, Sede MedellínRevista Facultad Nacional de Agronomía Medellín0304-28472248-70262018-09-017138609861610.15446/rfnam.v71n3.6456648972Bioclimatic analysis of three buildings for wet processing of coffee in ColombiaRobinson Osorio Hernandez0Ilda de Fatima Ferreira Tinoco1Joyce Correna Carlo2Jairo Alexander Osorio Saraz3Ivan Dario Aristizábal Torres4Universidad Nacional de Colombia - sede BogotaUniversidade Federal de VicosaUniversidade Federal de VicosaUniversidad Nacional de Colombia - sede MedellínUniversidad Nacional de Colombia - sede MedellinThis study aimed to perform a bioclimatic comparison of wet processing facilities of coffee in Colombia, with three typical types of Colombian coffee region, through computer simulation, specifically evaluating the effect of heat and steam generated by mechanical drying machines, and natural ventilation area on the temperature and relative humidity within these facilities. The effect of the natural ventilation area was observed, to greater area of natural ventilation, lower temperature and relative humidity, i.e. it was observed that typology b behaved better bioclimatically than typology a. The indoor environment of type a (stepped type), had a greater biological risk of proliferation of fungi and bacteria, with an average temperature of 27.5 °C, and average internal relative humidity of 70.6%. In type c, as its mechanical drying machine protrudes from the building, and expel the vapor and heat produced in the drying process to the external environment, showed the best bioclimate conditions for parchment coffee, with an average temperature of 23.5 °C and average internal relative humidity of 65.5% most of the time.https://revistas.unal.edu.co/index.php/refame/article/view/64566Bioclimatic simulationbiological riskquality coffeewet processing of coffeecoffee drying |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Robinson Osorio Hernandez Ilda de Fatima Ferreira Tinoco Joyce Correna Carlo Jairo Alexander Osorio Saraz Ivan Dario Aristizábal Torres |
spellingShingle |
Robinson Osorio Hernandez Ilda de Fatima Ferreira Tinoco Joyce Correna Carlo Jairo Alexander Osorio Saraz Ivan Dario Aristizábal Torres Bioclimatic analysis of three buildings for wet processing of coffee in Colombia Revista Facultad Nacional de Agronomía Medellín Bioclimatic simulation biological risk quality coffee wet processing of coffee coffee drying |
author_facet |
Robinson Osorio Hernandez Ilda de Fatima Ferreira Tinoco Joyce Correna Carlo Jairo Alexander Osorio Saraz Ivan Dario Aristizábal Torres |
author_sort |
Robinson Osorio Hernandez |
title |
Bioclimatic analysis of three buildings for wet processing of coffee in Colombia |
title_short |
Bioclimatic analysis of three buildings for wet processing of coffee in Colombia |
title_full |
Bioclimatic analysis of three buildings for wet processing of coffee in Colombia |
title_fullStr |
Bioclimatic analysis of three buildings for wet processing of coffee in Colombia |
title_full_unstemmed |
Bioclimatic analysis of three buildings for wet processing of coffee in Colombia |
title_sort |
bioclimatic analysis of three buildings for wet processing of coffee in colombia |
publisher |
Universidad Nacional de Colombia, Sede Medellín |
series |
Revista Facultad Nacional de Agronomía Medellín |
issn |
0304-2847 2248-7026 |
publishDate |
2018-09-01 |
description |
This study aimed to perform a bioclimatic comparison of wet processing facilities of coffee in Colombia, with three typical types of Colombian coffee region, through computer simulation, specifically evaluating the effect of heat and steam generated by mechanical drying machines, and natural ventilation area on the temperature and relative humidity within these facilities. The effect of the natural ventilation area was observed, to greater area of natural ventilation, lower temperature and relative humidity, i.e. it was observed that typology b behaved better bioclimatically than typology a. The indoor environment of type a (stepped type), had a greater biological risk of proliferation of fungi and bacteria, with an average temperature of 27.5 °C, and average internal relative humidity of 70.6%. In type c, as its mechanical drying machine protrudes from the building, and expel the vapor and heat produced in the drying process to the external environment, showed the best bioclimate conditions for parchment coffee, with an average temperature of 23.5 °C and average internal relative humidity of 65.5% most of the time. |
topic |
Bioclimatic simulation biological risk quality coffee wet processing of coffee coffee drying |
url |
https://revistas.unal.edu.co/index.php/refame/article/view/64566 |
work_keys_str_mv |
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1716788182997008384 |