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Energy Sources, Part A: Recovery, Utilization, and Environmental Effects Volume 34, 2012 - Issue 13
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Original Articles

The Mechanical Parameters of Rapeseed Cake

M. Stasiak Institute of Agrophysics, Polish Academy of Sciences, Lublin, Poland
,
K. Skiba Polish Patent Office, Warsaw, Poland
,
M. Molenda Institute of Agrophysics, Polish Academy of Sciences, Lublin, Poland
,
J. Tys Institute of Agrophysics, Polish Academy of Sciences, Lublin, Poland
&
L. Mościcki Department of Food Engineering, University of Life Science in Lublin, Lublin, Poland
Pages 1196-1205 | Received 11 Jan 2010, Accepted 12 Mar 2010, Published online: 08 May 2012
 
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Abstract

The objective of the reported project was to investigate the mechanical properties of rapeseed cake and its mixture with wheat meal obtained under various conditions of extrusion. The density, the angle of internal friction, the effective angle of internal friction, the cohesion, the flow function, and the modulus of elasticity were determined.

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