Pressure Agglomeration Process of Bakery Industry Waste

Abstract

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