Maximize the Utilization of some Residuals Food Manufacture | ||||
| Journal of Soil Sciences and Agricultural Engineering | ||||
| Article 2, Volume 14, Issue 12, December 2023, Page 385-391 PDF (986.62 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jssae.2023.243623.1197 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| E. A. El- Saeidy1; M. A. Mohamed1; M. M. El-Kholy2; Fatma A. Nasr* 2 | ||||
| 1Depertment of Agricultural Engineering and Biosystems, Faculty of Agriculture, Menoufia University. | ||||
| 2Agricultural Engineering Research Institute, Agriculture Research Center – Dokki - Giza. | ||||
| Abstract | ||||
| The current study was carried out to test and evaluate the possibility of maximizing the utilization of some residuals food manufacture (orange peel). A cutting and pressing machine was designed and fabricating for conducting the experimental work. The developed machine was tested and evaluated under the following parameters; three speeds of cutting for serrated knives of 1000, 1200and 1400 rpm (9.42, 11.304 and 13.188 m/s) and three knives number of 6, 8 and 10, at constant screw speed of 60 rpm. The measurements taken into consideration to investigate the performance of the developed machine included productivity (kg/h), percentages of cutting length (%), energy requirements (kW.h/Mg) , operating cost (EGP/Mg), and percentage contents of oil and pectin. The obtained results indicated that the highest value of machine productivity for orange peel residues was 120.98 kg/h. The value of energy requirements and operating cost were 73.50 kW.h/Mg and 233.75 EGP/Mg respectively. The highest percentage of oil were 4.38 % and 4.24% ml /100g gross weight and pectin were 40.89 and 36.19% g/100g which obtained at cutting length for orange peel residuals < 0.5 and 0.5 - 1cm. These results were obtained under the operating conditions of; knives speed was 1400 rpm (13.188 m/s) and 10 cutting knives at constant screw speed of 60 rpm. | ||||
| Keywords | ||||
| Orange peel; Knives speed; Productivity; Percentage of oil and pectin | ||||
|
Statistics Article View: 60 PDF Download: 112 |
||||
