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 a centrifugal 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

Autorentext

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.