Energy analysis of cold-pressed vegetable oil technology with granulated oil cake producing
https://doi.org/10.20914/2310-1202-2013-1-30-37
Abstract
Through energy analysis evaluated the thermodynamic efficiency of cold pressed vegetable oils production lines. The following indicators were considered: degree of use of different types of energy used in production processes, the properties of raw materials, work carried out on the system and the total number of all types of energy, attracted from the outside.
About the Authors
V. N. Vasilenko
Воронеж. гос. ун-т инж. технол.
Russian Federation
профессор, кафедра процессов и аппаратов химических и пищевых производств
Russian Federation
профессор, кафедра процессов и аппаратов химических и пищевых производств
M. V. Kopylov
Воронеж. гос. ун-т инж. технол.
Russian Federation
аспирант, кафедра процессов и аппаратов химических и пищевых производств
Russian Federation
аспирант, кафедра процессов и аппаратов химических и пищевых производств
Y. V. Tarkaev
Воронеж. гос. ун-т инж. технол.
Russian Federation
студент, кафедра технологии хранения и переработки зерна
Russian Federation
студент, кафедра технологии хранения и переработки зерна
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Review
For citations:
Vasilenko V.N., Kopylov M.V., Tarkaev Y.V. Energy analysis of cold-pressed vegetable oil technology with granulated oil cake producing. Proceedings of the Voronezh State University of Engineering Technologies. 2013;(1):30-37. (In Russ.) https://doi.org/10.20914/2310-1202-2013-1-30-37
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