Maximize the Utilization of some Residuals Food Manufacture

El- Saeidy, E. A.; Mohamed, M. A.; El-Kholy, M. M.; Nasr, Fatma A.

doi:10.21608/jssae.2023.243623.1197

Maximize the Utilization of some Residuals Food Manufacture

Document Type : Original Article

Authors

¹ Depertment of Agricultural Engineering and Biosystems, Faculty of Agriculture, Menoufia University.

² Agricultural Engineering Research Institute, Agriculture Research Center – Dokki - Giza.

10.21608/jssae.2023.243623.1197

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.

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