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Pressure Agglomeration Process of Bakery Industry Waste

Department of Civil and Environmental Engineering, Białystok University of Technology, 15-531 Białystok, Poland
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Presented at Innovations-Sustainability-Modernity-Openness Conference (ISMO’19), Bialystok, Poland, 22–23 May 2019.
Proceedings 2019, 16(1), 37; https://doi.org/10.3390/proceedings2019016037
Published: 5 July 2019
(This article belongs to the Proceedings of Innovations-Sustainability-Modernity-Openness Conference (ISMO’19))
The research aim of this study was to assess the suitability for pellet production of bakery industry waste in the form of “sponge flour” in a mix with peanut postproduction sweepings (20%, 30%, 40%, 50%). An increase in the content of peanuts (from 20% to 50%) in the mix was shown to increase the power demand of the pelleting system and the physical density of the obtained granules but caused a decrease in their kinetic durability.
Keywords: food waste; pressure agglomeration; pellet quality food waste; pressure agglomeration; pellet quality
MDPI and ACS Style

Dołżyńska, M.; Obidziński, S.; Kowczyk-Sadowy, M.; Krasowska, M.; Karczewski, K.; Jóźwiak, D.; Buczyński, R. Pressure Agglomeration Process of Bakery Industry Waste. Proceedings 2019, 16, 37. https://doi.org/10.3390/proceedings2019016037

AMA Style

Dołżyńska M, Obidziński S, Kowczyk-Sadowy M, Krasowska M, Karczewski K, Jóźwiak D, Buczyński R. Pressure Agglomeration Process of Bakery Industry Waste. Proceedings. 2019; 16(1):37. https://doi.org/10.3390/proceedings2019016037

Chicago/Turabian Style

Dołżyńska, Magdalena; Obidziński, Sławomir; Kowczyk-Sadowy, Małgorzata; Krasowska, Małgorzata; Karczewski, Krzysztof; Jóźwiak, Dorota; Buczyński, Radosław. 2019. "Pressure Agglomeration Process of Bakery Industry Waste" Proceedings 16, no. 1: 37. https://doi.org/10.3390/proceedings2019016037

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