Abstract
Four oil cakes obtained from different industries were characterized in terms of their physical, thermal and chemical properties. The particle size distributions were mathematically modeled to Gates–Gaudin–Schumann (GGS), Rosin–Rammler–Bennett (RRB) and sigmoid models, and the last one best described most of the materials. Castor seed cake showed the lowest (375.6kgm−3) and sunflower cake the highest (619.2kgm−3) bulk densities. Elemental analysis was performed and babassu cake was determined to present a C/N ratio of 11.37, which was considered the most suitable for some fermentation for enzyme production. The compositional analysis corroborated elemental analysis, indicating canola and castor seed cakes as those with the highest protein contents (34.8 and 43.5% m/m, respectively). The properties determined in this study can be useful for a wide range of applications of the biomasses.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
