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Technological properties and preparation of olive cake as a feed component


Brlek, Tea; Voća, Neven; Krička, Tajana; Bilandžija, Nikola; Matin, Ana; Jurišić, Vanja
Technological properties and preparation of olive cake as a feed component // Proceedings / Lević, Jovanka (ur.).
Novi Sad, Srbija: Institut za prehrambene tehnologije, Novi Sad, 2010. str. 39-46 (predavanje, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Technological properties and preparation of olive cake as a feed component

Autori
Brlek, Tea ; Voća, Neven ; Krička, Tajana ; Bilandžija, Nikola ; Matin, Ana ; Jurišić, Vanja

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings / Lević, Jovanka - Novi Sad, Srbija : Institut za prehrambene tehnologije, Novi Sad, 2010, 39-46

ISBN
978-86-7994-021-6

Skup
XIV International Symposium Feed Technology

Mjesto i datum
Novi Sad, Srbija, 19-21.10.2010

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Olive cake; chemical composition; animal feed; pellets

Sažetak
Based on its chemical composition olive cake could be a valuable raw material for producing useful organic components, for energy generation, but as animal feed component as well. Olive cake obtained from three – phase decanter process was used in this research. Chemical composition of olive cake was determined, after which was the cake dried using four different air temperatures (40, 60, 80 i 100°C) with the aim to calculate activation energy, that is starting energy for releasing water. To avoid problems with storing fresh and easily spoiled olive cake, and to improve its technological properties (to ease storage, transport and packing) olive cake was pelletized after drying. At last the basic quality parameters were determined for the obtained pellets and the possibility of olive cake utilization in animal feed was evaluated.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)