Optimization of Jatropha curcas pure vegetable oil production parameters for cooking energy
The extraction of vegetable oil from Jatropha from the Tanzanian variety with a fat content of 33.84 ± 2.58% and a moisture content of 5.4 ± 1.97%, was made using two methods: the traditional and the mechanical extraction method. The traditional consists in extracting the oil from the paste using bo...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2017-12-01
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| Col·lecció: | South African Journal of Chemical Engineering |
| Accés en línia: | http://www.sciencedirect.com/science/article/pii/S1026918517300239 |
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