Techno-Economic Assessment of Olive Cake Drying Dystem
Energy Conversions
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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 ener...
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
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