Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10278692 | Journal of Food Engineering | 2005 | 7 Pages |
Abstract
Olive cake is a sub-product of the mechanical olive oil extraction industry, which consists of pit and pulp of the olive fruit, olive oil and vegetable water. It has been using for direct combustion in bakeries and olive oil mills due to its energy content. However, the initial moisture content of olive cake is approximately 44.78% ± 0.5 (wet basis), and this has to be reduced to about 5% to recover its energy content. Therefore, the characterization of the thin layer drying kinetics was investigated at a wide range of drying temperatures (50-110 °C), a constant sample thickness and air velocity of 1.2 ± 0.03 m/s at a laboratory scale dryer. Various mathematical models simulated drying curves of olive cake. The logarithmic model was found to give better predictions than the others. In addition, the temperature dependence of the effective diffusivity coefficient was expressed by an Arrhenius type relationship. The effective diffusivity varied between 0.3 and 1.1 Ã 10â8 m2/s with an activation energy of 17.97 kJ/mol.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Nalan A. Akgun, Ibrahim Doymaz,