Ahmed El Sayed Azab, Achille Pellerano

Techno-Economic Assessment of Olive Cake Drying Dystem

Energy Conversions

• Broschiertes Buch

Produktbeschreibung

olive cake has been dewatered by centrifugation system, two typologies samples were used, with moisture content of 59.2% and 54.7%. The results showed that, the minimum moisture content was reached to 41.2% and 38.2% for the first and second sample respectively, under the treatment of (6000 rpm and time20 min), therefore; the centrifugation force could be considered an effective method for dewatering the free water from olive cake. A theoretical study was carried out in order to describe an effective technique suitable for reducing the moisture content until 12%, the natural gas and solar energy were used in this study, the results showed that, use of natural gas for partial drying of olive cake from moisture content of 38% to 25% was economical process. also the theoretical studies showed that, the solar energy could be useful to complete the drying of olive cake until 12% by using solar panels the economic method for drying olive cake was partial drying of the olive cake with acentrifugal system to extract the free water, followed by a natural gas system for the partial drying until the moisture level is suitable for storage. Finally complete the drying process by solar energy

Produktdetails

• Verlag: LAP Lambert Academic Publishing
• Aufl.
• Seitenzahl: 116
• Englisch
• ISBN-13: 9783847372677
• ISBN-10: 384737267X
• Artikelnr.: 34877113

Autorenporträt

Researcher at Agricultural Engineering research institute (AEnRI), Cairo - Egypt. PhD (2011) in Agricultural Engineering (Environmental Engineering), Bari University "ALDO MORO" - Italy, Diploma in Sustainable Agriculture and rural development (2008) IAM-B, Italy. MSc (2007) Zagazig University - Egypt. BSc (2003) Zagazig University - Egypt.