The following are some of the elements that make up the palm shell:
Moisture Content
Palm shells contain a moisture content (moisture in analysis) of 15-25% (As received) or 8-11% (Air Dried Basis). This high water content needs to be considered in its use as fuel or fertilizer. This is because water content that is too high can affect the efficiency of combustion and the quality of the fertilizer produced.
Minimal Ash Content
Palm shells also have minimal ash content, which is around 1-3%. This low ash content makes palm shells a cleaner and more environmentally friendly fuel. In addition, the low ash content also facilitates the processing of palm kernel shells into organic fertilizer
High Evaporation Rate Another content contained in the shell of the palm is a fairly high evaporation rate (volatile matter), which ranges from 68 â?? 70%. This content indicates that the palm shell is flammable and suitable for use as an alternative fuel. In its application as a fertilizer, high evaporation rates also help speed up the decomposition process and improve soil quality.
High Active Carbon Content
Palm shells also contain around 20-22% pure Activated Carbon (fixed carbon). This content makes palm shells suitable for use as an alternative fuel that is environmentally friendly, especially in industrial applications.
High Calorie Content
The calorie content contained in the palm shell is also quite high, which is more than 4,200 Kcal. This high calorie content makes palm shells a potential alternative fuel in replacing fossil energy sources.
Specifications :
Moisture: 13% Max
Gravity wt:78kg/H1
Broken: 5%
Foreign Matter: 1.5% Max
Bug Damaged Kernel 30 Kernels 100 Gm Max
Heat Damage Kernel 1.5% Max
Other Grain 2% Max
Fatty acid 20-25 KOH/100 gram of wheat max
Radiation Cs 13 & Cs 137
Combined To Be Less Than 10bq/kg
No-Ne GMO Cargo
No Microbiological Falling
No 250 SEC Min
Total Ash: 0.75% Max
Protein content :10.5% ISO
Raw Gluten: 25% ISO
Falling no : 240 ( Min) ISO
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Product of Vietnam
The wild Premium morels Mushrooms come from the Afghanistan forests pickers are there in the spring to ensure the annual harvest. Unlike other wild mushrooms, the morel grows just after winter and mainly in wooded areas where there has been forest fires the year before. The morels are picked by hands and sometimes transported daily by planes that dock in the numerous rivers and lakes to collect the morels. Some pickers travel hundreds of miles to harvest. In the absence of fast transport, the morels are dried on site in a traditional way to enjoy this culinary delicacy all year round. Our exclusive box packaging guarantees optimal storage, whereby taste and aroma are not lost. The box packaging is reusable after consumption of the morels. Our packaging is filled manually to guarantee the best quality of the morels, so without the presence of broken morels, powder . To prepare the morels, they should be hydrated with water or, for example, white or red Porto. Morels should always be consumed fried, either sauted in butter or added to a sauce preparation.
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