Pirinanın farklı nem içeriklerinde peletlenmesi işleminin peletlerin fiziksel özellikleri üzerine etkileri

Abstract

In the study, olive cake, which was obtained during olive oil production, was pelleted at three different moisture contents (14%, 17% and 20%). Depending on the moisture content variable, the production capacity and specific energy consumption values related to the pellet production conditions were determined. Moisture content, particle density, bulk density, specific compression resistance and pellet durability index tests were carried out regarding the pellet physical properties. At the end of the study, the highest production capacity and the lowest specific energy consumption were obtained for the raw material with 20% moisture content with 225.59 kg h-1 and 45.13 kWh ton-1, respectively. It has been observed that pellet production with high moisture content is easier and requires less energy. The effect of the increase of pelletizing moisture on the change of particle density and bulk density was found to be statistically insignificant (p<0.05). Pellet durability increased with the increase of pelleting moisture, and the highest pellet durability index was calculated as 70% in the pelleting process at 20% moisture content. The moisture content, bulk density and pellet durability index values of the pellets obtained do not meet the EnPlus pellet standards. It has been observed that the pellets produced in all three moisture content are quite unstable and weak form. It was concluded that the olive seed pieces in the olive cake prevent the gaining pellet formation and having durable structure.