Kinetics and Thermodynamics of Grape Cake Drying

dc.contributor.author	Jamalov Zohid Zafarovich
dc.contributor.author	Kemalov Ruslan Alimovich
dc.contributor.author	Islamov Sahib Yakhshibekovich
dc.date.accessioned	2026-01-02T11:47:29Z
dc.date.issued	2023-08-30
dc.description.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.
dc.format	application/pdf
dc.identifier.uri	https://geniusjournals.org/index.php/ejpcm/article/view/4858
dc.identifier.uri	https://asianeducationindex.com/handle/123456789/78146
dc.language.iso	eng
dc.publisher	Genius Journals
dc.relation	https://geniusjournals.org/index.php/ejpcm/article/view/4858/4087
dc.source	Eurasian Journal of Physics,Chemistry and Mathematics; Vol. 21 (2023): EJPCM; 67-70
dc.source	2795-7667
dc.subject	drying
dc.subject	storage
dc.subject	temperature
dc.title	Kinetics and Thermodynamics of Grape Cake Drying
dc.type	info:eu-repo/semantics/article
dc.type	info:eu-repo/semantics/publishedVersion
dc.type	Peer-reviewed Article

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