| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277274 | Journal of Food Engineering | 2013 | 9 Pages |
Abstract
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.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Margarita Hussam Ahmad-Qasem, Enrique Barrajon-Catalan, Vicente Micol, Juan A. Cárcel, Jose V. Garcia-Perez,