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Книга ISBN13 9783847372677 - Techno-Economic Assessment of Olive Cake Drying Dystem (Ahmed EL Sayed Azab and Achille Pellerano) в магазинах, библиотеках и электронных библиотеках с он-лайн чтением

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Название: Techno-Economic Assessment of Olive Cake Drying Dystem
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...
Авторы: Ahmed EL Sayed Azab and Achille Pellerano
Издательство: LAP Lambert Academic Publishing
Год: 2012
Местонахождение: OZON.ru
ISBN: 9783847372677


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10 января 2015 года: Запуск базы ISBN10 и ISBN13

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