کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
226668 | 464568 | 2006 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Air drying characteristics of solid waste (pomace) of olive oil processing
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Air drying characteristics of solid waste (pomace) of olive oil processing Air drying characteristics of solid waste (pomace) of olive oil processing](/preview/png/226668.png)
چکیده انگلیسی
Drying of olive pomace was studied at 60, 70, 80 °C and constant air velocity of 1.5 m/s for various sample thickness and particle sizes. Drying of olive pomace took place in the falling rate period at all temperatures. Drying time changed from 140 to 65 min for 80 °C, 170 to 80 min for 70 °C and 240 to 125 min for 60 °C by changing thickness from 12 to 6 mm. Effective diffusivity values increased with increasing sample thickness and air temperature and found to be in the range of 1.84 × 10−7–3.94 × 10−7 m2/s. The activation energy was 25.4, 25.7 and 29.2 kJ/mol for 6, 9 and 12 mm thickness respectively.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 72, Issue 4, February 2006, Pages 378–382
Journal: Journal of Food Engineering - Volume 72, Issue 4, February 2006, Pages 378–382
نویسندگان
Fahrettin Göğüş, Medeni Maskan,