Influence of air temperature on drying kinetics and antioxidant potential of olive pomace

The drying behavior of olive pomace was well described by considering the diffusion in the PI and P + P fractions separately and the influence of temperature on effective moisture diffusivities was quantified by an Arrhenius type equation. The antioxidant potential was only mildly influenced by the drying temperature. However, long drying times at the highest temperature tested (150 °C) significantly (p < 0.05) increased the antioxidant potential.