Maximizing utilization of onion green residues | ||||
| Al-Azhar Journal of Agricultural Engineering | ||||
| Article 5, Volume 4, Issue 1, January 2023, Page 43-47 PDF (644.45 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/azeng.2022.278941 | ||||
 View on SCiNiTO | ||||
| Author | ||||
R. A. Werby 
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| Department of Agricultural Machinery and power Engineering, Faculty of Agricultural Engineering, Al-Azhar University, Cairo, Egypt. | ||||
| Abstract | ||||
| The present study was carried out in Faculty of Agricultural Engineering, Al- Azhar University, Nasr City, Cairo, Egypt during 2015 – 2016 season to onion cultivated (Gize 20 verity) after cutting leaves for slices (length slice 3 cm). The aim of onion green residues mince is to utilization of residues and producing juicing which is considered as the most effective preparation for securing all health benefits. To achieve this aim, a house mixer with a 0. 800 kW motor was used. Factors studied were three screen hole diameters (3, 4.5 and 6 mm), three moisture content (85, 75 and 65 %) and tow rotation knife speed (2000, 1500 r.p.m) at feeding mass 150 g. The performance of the mince was evaluated according to the actual mince capacity, power and energy requirements and sample content from Protein and Fat. The results showed that the highest productivity was 31.5 kg / h and minimum specific energy 0.0047 kW. h / kg obtained at 6 mm screen hole diameter, 85 % moisture content and rotation knife speed 2000 r.p.m. While the requirement power highest 0.181 kW at 3 mm screen hole diameter, 65 % moisture content and rotation knife speed 2000 r.p.m, and the analysis sample content from Protein and Fat with three samples moisture content of 85, 75 and 65 % (10.85, 9.45 and 9.97 %) and (1.75, 0.82 and 6.1 %) respectively. | ||||
| Keywords | ||||
| Onion green residues mince; Performance of the mince; Moisture content of onion residues | ||||
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