3D CFD Analysis of Natural Ventilation in Reduced Scale Model of Compost Bedded Pack Barn for Dairy Cows

Compost bedded pack (CBP) barns have been receiving increased attention as an alternative housing system for dairy cattle. To create a satisfactory environment within CBP barns that promotes a good composting process, an adequate air movement and minimal temperature fluctuations throughout the building are required. Therefore, a study based on compost barn structure model employing techniques of dimensional analysis for naturally ventilated buildings was developed. Three-dimensional computational fluid dynamic (CFD) simulations of compost barns with different ridge designs and wind direction, along with the visual demonstration of the impact on airflow through structure were performed. The results showed that the barn ventilation CFD model and simulations were in good agreement with the experimental measurements, predicting the airflow through the CBP barns structure for alternative roof ridge types adequately. The results also indicate that the best roof configuration in the winter was the open ridge with chimney for a west to east wind direction

COMPOSIÇÃO QUÍMICA DE FRUTOS IMATUROS DE CAFÉ ARÁBICA (Coffea arabica L.) PROCESSADOS POR VIA SECA E VIA ÚMIDA

This study was conducted in order to characterize the chemical composition and evaluate the quality of unripe coffeebeans, processed under dry and wet conditions, submitted to different periods of rest before peeling, with and without water. The coffeewas harvested, separated according to density and peeled. The experiment was conducted in a completely randomized design (CRD)with five repetitions and arranged in a factorial 3 x 2 x 2 (3 rest periods - 12, 24 and 48 hours, two types of processing - dry (naturalgreen) and wet (peeled green ); two rest conditions - presence and absence of water). Three additional treatments were also studied:control sample – unripe fruit produced during cherry peeling, natural unripe fruit (coffee that is not peeled) and peeled unripe fruit,processed immediately after harvest. The coffee was dried in thin layers on a concrete yard and turned every 30 minutes, and afterreaching a water content level of 30% (wb) was piled to complete drying. To evaluate quality, the following analysis were carried out:total sugars, reducing and not reducing, total acidity, soluble solids, potassium leaching, electrical conductivity and chlorogenic acids.It was observed that peeling of unripe fruits increases the physiological and chemical indicators of quality of unripe coffee and can beperformed immediately after peeling the ripe fruits, with no harm to quality. The use of water during the rest period of green fruit doesnot contribute to maintaining the quality of coffee, which can be dispensed when processing the green coffeeO presente trabalho foi realizado com o objetivo de caracterizar a composição química e avaliar a qualidade de frutosimaturos de café, processados por via seca e via úmida, submetidos a diferentes períodos de repouso antes do descascamento, compresença e ausência de água. A matéria-prima utilizada foram lotes de café verde formados na produção do café-cereja descascado. Oexperimento foi desenvolvido em delineamento inteiramente casualizado (DIC), com cinco repetições e arranjado segundo umesquema fatorial 3 x 2 x 2 (3 tempos de repouso - 12, 24 e 48 horas; 2 tipos de processamento - via seca (verde natural) e via úmida(verde descascado); 2 condições repouso - presença e ausência de água). Foram também estudados três tratamentos adicionais:testemunha - café verde formado na produção do cereja descascado; café verde natural (café que não descascou) e café verdedescascado, processados logo após a colheita. O café foi seco em camadas finas sobre terreiro de concreto e revolvido a cada 30minutos, passando a ser amontoado após atingir o teor de água de 30% (bu), até completar a secagem. Para avaliar a qualidade, foramfeitas as seguintes análises: açúcares totais, redutores e não redutores, acidez titulável total, sólidos solúveis, lixiviação de potássio,condutividade elétrica e ácidos clorogênicos. Observou-se que o descascamento dos frutos imaturos eleva os indicadores fisiológicose químicos de qualidade do café verde. O descascamento dos frutos imaturos pode ser realizado imediatamente após a primeiraoperação de descascamento dos frutos maduros, sem prejuízo à qualidade. O uso da água durante o repouso dos frutos verdes nãocontribui para a manutenção da qualidade do café, sendo dispensável seu uso no processamento do café verde

Digital surface area assessment of broiler chickens Estimativa digital da área superficial de frangos de corte

Surface area (SA) of poultry is an important parameter for heat and mass transfer calculations. Optical approaches, such as the moiré technique (MT), are non-destructive, result in accuracy and speed gains, and preserve the object integrity. The objective of this research was to develop and validate a new protocol for estimating the surface area (SA) of broiler chickens based on the MT. Sixty-six Ross breed broiler chickens (twenty-seven male, thirty-nine female, ages spanning all growth phases) were used in this study. The dimensions (length, width and height) and body mass of randomly selected broiler chickens were evaluated in the laboratory. Chickens were illuminated by a light source, and grids were projected onto the chickens to allow their shape to be determined and recorded. Next, the skin and feathers of the chickens were removed to allow SA to be determined by conventional means. These measurements were then used for calibration and validation. The MT for image analysis was a reliable means of evaluating the three-dimensional shape and SA of broiler chickens. This technique, which is neither invasive nor destructive, is a good alternative to the conventional destructive methods.A área superficial (AS) de aves é um importante parâmetro nos cálculos de transferência de calor e massa. Aproximações ópticas, tal como a técnica de moiré (MT), são não destrutivas, o que resulta em ganhos de precisão e velocidade, e preservam a integridade do objeto. O objetivo desta pesquisa foi desenvolver e validar um novo protocolo para estimativa da AS de frangos de corte com base na MT. Sessenta e seis frangos da linhagem Ross (vinte e sete machos e trinta e nove fêmeas, com idades abrangendo toda a fase de criação) foram usados neste estudo. As dimensões (comprimento, largura e altura) e a massa corporal dos frangos de corte, aleatoriamente selecionados, foram avaliadas em laboratório. As aves foram iluminadas por uma fonte de luz, e grades foram projetadas sobre as aves para permitir que as suas formas fossem determinadas e gravadas. Em seguida, a pele e as penas das aves foram removidas para permitir que a AS fosse determinada da maneira convencional. Estas medições foram usadas para a calibração e a validação. A MT para análise de imagens foi confiável para avaliar a forma tridimensional e a AS de frangos de corte. Esta técnica, não invasiva e não destrutiva, é uma boa alternativa em relação aos métodos destrutivos convencionais