A combined system of renewable energy for grid-connected advanced communities

Alhusein, M.; Abu-Leiyah, O.; Inayatullah, G.

doi:10.1016/0960-1481(93)90061-k

Cited by 16 publications

(4 citation statements)

References 5 publications

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“…The least squares method is used to find number of PV panels and wind turbines required to achieve an optimal solution is presented in [50]. By using the local weather data a suitable hybrid system comprising PV and wind energy resources was suggested in [51]. Simulated annealing has been used to optimize the total system cost [65].…”

Section: Optimization Techniquesmentioning

confidence: 99%

Hybrid wind/photovoltaic energy system developments: Critical review and findings

Mahesh

Sandhu

2015

Renewable and Sustainable Energy Reviews

220

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Section: Optimization Techniquesmentioning

confidence: 99%

Hybrid wind/photovoltaic energy system developments: Critical review and findings

Mahesh

Sandhu

2015

Renewable and Sustainable Energy Reviews

220

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“…Fossil fuels are considered to be non-renewable sources of energy considering the rate of their formation (millions of years) and consumption. In addition, burning fossil fuels releases the net carbon dioxide to the atmosphere (Alhusein et al, 1993;McKendry, 2002). Therefore, world is forced to look for energy alternatives.…”

Section: Introductionmentioning

confidence: 99%

Characterization and thermal analysis of olive mills solid residues (peat, pit, and pulp) in Jordan: Case study: Irbid, Ajloun, Jarash, and Jordan Valley

Al-Ananzeh

Shakatreh

Al-Ajlouni

et al. 2016

Energy Sources, Part A: Recovery, Utilization, and Environmenta

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Fossil fuel is the main energy source used. It won't last forever and alternative energy sources are needed. The use of olive residues from olive mills is a shift toward the real awareness of the community to invest in natural resources. This work aims to shed light on the olive residues from olive mills as a source of fuel used for heating. Thermal analysis was performed to analyze the combustion behavior. These measurements would help in the design of furnaces that use this fuel. Chemical and physical characterization of solid olive residue composition was carried out.

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“…The requirements for energy have always increased because of the human activities, industrialization and population increase (Alhusein et al, 1993).…”

Section: Introductionmentioning

confidence: 99%

Utilization of Olive Cake by-Product for Improvement of Shelf Life and Quality of Chicken Meat

Badawy

Saleh

2018

Zagazig Journal of Agricultural Research

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Olive oil extraction a remaining cake rich in oil that can be used in chicken diets. The objectives of this study are to determine the chemical composition, minerals and fatty acid composition of olive cake (OC). The effect of addition of OC (2 and 4%) to chicken diets on the sensory evaluation, oxidative stability (OS) and bacteriological activity of chicken meat during 15 days storage period at 4°C were also investigated. The results indicated that, the ether extract and crude fiber contents of OC were 12.57 and 50.87%, respectively. In addition, OC contained high percentage of minerals such as K, Mg, Ca and P. In contrast, analysis of fatty acids using GLC revealed that the unsaturated oleic acid (18:1) was predominant (72.1%). Moreover, OS of chicken meat fed on 4% olive cake was significantly higher than that of 2% olive cake during the storage period (15 days). It can be concluded that OC is considered as a good by-product of nutrients and addition of OC in the chicken diet had an influence on reducing of lipid oxidation and delaying colour and odour deterioration in chicken meat during the storage period.

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A combined system of renewable energy for grid-connected advanced communities

Cited by 16 publications

References 5 publications

Hybrid wind/photovoltaic energy system developments: Critical review and findings

Hybrid wind/photovoltaic energy system developments: Critical review and findings

Characterization and thermal analysis of olive mills solid residues (peat, pit, and pulp) in Jordan: Case study: Irbid, Ajloun, Jarash, and Jordan Valley

Utilization of Olive Cake by-Product for Improvement of Shelf Life and Quality of Chicken Meat

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