Kinetics and Thermodynamics of Grape Cake Drying
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Abstract
In this work, several different drying methods were used to organize deep processing of grape residues collected at grape processing plants using waste-free technology. The initial moisture content of grape cake is 49,36 ± 3,45%. Grape cake composition is considered a good raw material for the production of biofuel products of the second generation. During the experiment, the drying efficiency of a vacuum dryer, conventional drying and drying in the open sun were studied.
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Jamalov Zohid Zafarovich, Kemalov Ruslan Alimovich, & Islamov Sahib Yakhshibekovich. (2023). Kinetics and Thermodynamics of Grape Cake Drying. Eurasian Journal of Physics,Chemistry and Mathematics, 21, 67–70. Retrieved from https://geniusjournals.org/index.php/ejpcm/article/view/4858
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