Hasan YILMAZ, Mehmet TOPAKCI, Davut KARAYEL, Murad ÇANAKCI

Pirinanın farklı nem içeriklerinde peletlenmesi işleminin peletlerin fiziksel özellikleri üzerine etkileri

Bu çalışmada, zeytinyağı üretimi sırasında yan ürün olarak ortaya çıkan pirina üç farklı nem içeriğinde (%14, %17 ve %20) peletlenmiş ve farklı nem içeriklerinin peletlerin fiziksel kalite değerleri üzerine etkisi araştırılmıştır. Nem içeriği değişkenine bağlı olarak pelet üretim koşulları ile ilgili üretim kapasitesi ve özgül enerji tüketimi değerleri belirlenmiştir. Pelet fiziksel özellikleriyle ilgili nem içeriği, parça yoğunluğu, yığın yoğunluğu, dayanıklılık direnci ve sıkıştırma direnci testleri yapılmıştır. Çalışma sonunda en yüksek üretim kapasitesi ve en düşük özgül enerji tüketimi sırasıyla 225.59 kg h-1 ve 45.13 kWh ton-1 ile %20 nem içeriğine sahip pirinada elde edilmiştir. Yüksek nem içeriğinde pelet üretiminin daha kolay gerçekleştiği ve daha az enerji gerektirdiği belirlenmiştir. Peletleme işleminde nem düzeyi artışının, parça yoğunluğu ve yığın yoğunluğu değişimine etkisi istatistiksel açıdan önemsiz bulunmuştur. Pelet dayanıklılık direnci peletleme neminin artmasıyla artış göstermiş, en yüksek dayanıklılık direnci %20 nem içeriğindeki peletleme işleminde %70 olarak hesaplanmıştır. Elde edilen peletlerin nem içeriği, yığın yoğunluğu ve dayanıklılık direnci değerleri EnPlus pelet standartlarını karşılamamaktadır. Her üç nem içeriğinde üretilen peletlerin dayanıklı yapıda olmadığı saptanmıştır. Pirina içerisinde bulunan zeytin çekirdeği parçalarının, pirinanın pelet formasyonu kazanması ve dayanıklı yapıda kalmasını engellediği sonucuna varılmıştır.

Anahtar Kelimeler:

Zeytin, Pirina, pelet, biyokütle, Pelet fiziksel özellikleri

The effects of pelletizing moisture on pellet physical properties of olive cake pellets

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.

Keywords:

Olive, Olive cake, pomace, biomass, pellet physical properties,

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