Drying behavior of prina (crude olive cake) using different types of dryers

Abstract

The purpose of this research is to investigate the drying kinetics and determine of the suitable drying method of prina which is obtained after pressing of olives in olive oil factories and cannot be used efficiently in a certain sector. Drying experiments were performed at drying temperatures of 60 C, 70 C and 80 C at a fixed air velocity of 2 m/s using hot air dryer and with the microwave power of 90W, 360W, and 600W using microwave dryer. The prina layer thicknesses were selected as 7, 9 and 11 mm for both drying method. The minimum energy consumption values were measured as 42,0 Wh for 600 W power level and 7 mm layer thickness, as 10260 Wh for 7 mm layer thickness and 80 o C temperatures. It was found that energy consumption during hot air drying was more than that of microwave drying. As a result, the suitable dryer and thickness of layer were selected as microwave dryer and 7 mm, respectively. The results of statistical analyses showed that the most suitable model to define the drying behavior of prina samples were found as the Page model for microwave dryer and Wang & Singh model for hot air dryer.Also, penetration depth, the loss tangent value (tan ), dielectric constant of material ( ı ) and dielectric loss factor ( ıı ) of dried prina were calculated as 34.51cm, 0.1059, 75.65 and 8.01 at 2450MHz, respectively. Downloaded by [University of Manitoba Libraries] at 03:55 28 August 2015 2

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