Formation kinetics of polycyclic aromatic hydrocarbons (PAHs) during drying process of olive pomace

Göker, Gizem; Kıralan, Sezer; Tekin, Aziz; Erdoğdu, Ferruh

doi:10.1016/j.foodchem.2020.128856

Cited by 11 publications

(5 citation statements)

References 22 publications

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“…Polyaromatic hydrocarbons (PAH) are hazardous substances that can occur in foods through contamination and/or due to processing conditions, such as drying at high temperature [ 5 ]. Increasing PAH content in crude olive pomace oil is mainly due to incomplete combustion and direct exposure to combustion fumes during the traditional rotary drying process [ 6 ].…”

Section: Resultsmentioning

confidence: 99%

“…Due to the high moisture content of olive pomace, it is essential to dry the pomace before oil extraction. Therefore, the quality of the crude olive pomace oil considerably depends on the drying stage that has to take place prior to the solvent extraction of the oil [ 4 , 5 ]. Since fossil fuel, or dry oil-free olive pomace, is traditionally used as a fuel for the drying of wet olive pomace in the industry, high emissions of greenhouse gases are caused.…”

Section: Introductionmentioning

confidence: 99%

“…The crude oil extracted from the pomace dried using this conventional method is dark in color, high in acidity and oxidized compounds and has a characteristic off-odor. Moreover, this conventional drying technique causes an increase in polycyclic aromatic hydrocarbons (PAHs) because of the direct contact of combustion fumes with the pomace [ 5 , 6 , 7 ]. These are some important obstacles to obtaining edible olive pomace oil of a reasonable cost, safety and quality from olive pomace dried via conventional drying.…”

Section: Introductionmentioning

confidence: 99%

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Hot-Air-Assisted Radiofrequency Drying of Olive Pomace and Its Effect on the Quality of Olive Pomace Oil

Turan,

Elik Demir,

Göğüş

et al. 2023

Foods

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In this study, the drying of olive pomace in a hot-air-assisted radio frequency system (HA–RF) was conducted, and its effects on crude olive pomace oil quality were investigated. In this respect, the effects of radiofrequency electrode distance (90, 105 and 120 mm), sample thickness (2.5, 5, 7.5 and 10 cm) and compaction density (~0.45, ~0.60 and ~0.82 g/cm3) on drying rate have been evaluated. The best drying, with a higher drying efficiency, was obtained with 1 kg of sample weight and a 10 cm product thickness, ~0.45 g/cm3 compaction density and 105 mm electrode distance. Moreover, the results showed that the compaction density significantly affects the drying rate. The drying time was prolonged by approximately four times by increasing the compaction density from ~0.45 to ~0.82 g/cm3. The drying rate of olive pomace in HA–RF drying was compared with drying performed using hot air (HA) and radiofrequency (RF). The results revealed that HA–RF application reduced the drying time by almost 1.7 times compared to hot air drying and by about 2.7 times compared to radiofrequency. The peroxide value, free fatty acid content, p-anisidine value, polyaromatic hydrocarbon content, L*, a*, b*, chlorophyll and total carotenoid content of the oil extracted from the olive pomace dried under the best drying conditions were 1.09%, 12.2 meq O2/kg oil, 3.01, <1 ppb, 38.6, 7.5, 62.56, 105.25 mg pheophytin a/kg oil, 2.85 mg/kg oil, respectively. The drying of olive pomace in a hot-air-assisted radio frequency system could be an alternative way to ensure the safe and rapid drying of olive pomace.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Hot-Air-Assisted Radiofrequency Drying of Olive Pomace and Its Effect on the Quality of Olive Pomace Oil

Turan,

Elik Demir,

Göğüş

et al. 2023

Foods

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“…Many studies on the drying of olive pomace have been investigated previously (Akgun & Doymaz, 2005;Arjona et al, 1999;Difonzo et al, 2021;Doymaz et al, 2004;Gögüs & Maskan, 2001Göker et al, 2021). Akgun and Doymaz (2005) used a cabinettype dryer to study the drying and modelling of olive pomace over a wide temperature range using mathematical models.…”

Section: Introductionmentioning

confidence: 99%

“…Difonzo et al (2021) investigated the extraction methods with supercritical carbon dioxide of functional phytocompounds from olive pomace samples subjected to two drying methods: freeze drying and hot-air drying. Doymaz et al (2004) and Göker et al (2021) studied the formation kinetics of polycyclic aromatic hydrocarbons during drying of olive pomace at 170, 200, and 230°C until the final moisture of 5%. Gögüs and Maskan (2001) studied the effects of microwave power, thickness, and temperature on the drying of olive pomace in a microwave oven.…”

Section: Introductionmentioning

confidence: 99%

Drying kinetics of olive pomace-derived charcoal briquettes with energy consumption

Say

Erdem²,

Eki̇nci̇³

et al. 2022

Semina: Ciênc. Agrár.

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The drying experiments were performed at different temperatures of the drying air (40, 50, and 60°C) and air velocity of 2.5 and 3.5 m/s. Six thin-layer drying models were evaluated and fitted to the experimental moisture data. The fit quality of the models was evaluated using the determination coefficient, chi-square, and root mean square error. Among the selected models, the Midilli et al. model was found to be the best model for describing the drying behaviour of olive pomace. Charcoal is used as a domestic fuel for cooking and heating in many developing countries. It is an important green source for making barbecue, which is obtained from agricultural waste. Due to less CO2 emission, it reduces health risk and deforestation. The coal briquette carbonisation production process consists of a carbonisation stage and a forming stage. During the forming stage, the raw material is mixed with a suitable binder. The final stage of the charcoal process after formation is drying. In this study, the drying parameters of charcoal briquettes made from the olive pomace-making process were evaluated. Three different temperatures and velocities were selected for the drying applications. The low temperature drying process was performed at 60, 50, and 40°C with air velocities of 3 and 2.5. The results were in the range of 3 to 8 hours of drying time. The drying data were applied to six different mathematical models, namely 1Diffusion Approach, 2Henderson and Pabis, 3Two term exponential, 4Midilli et al., 5Page, and 6Wang and Singh Equation Models. The performances of these models were compared according to the coefficient of determination (R2), standard error of estimate (SEE),

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Application of Artificial Neural Network and Response Surface Methodology in Adsorption of Acenaphthene Using Tea Waste Biochar

Raza Ul Mustafa,

Anuar Shah,

Khurshid

et al. 2024

Lecture Notes in Civil Engineering

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Formation kinetics of polycyclic aromatic hydrocarbons (PAHs) during drying process of olive pomace

Cited by 11 publications

References 22 publications

Hot-Air-Assisted Radiofrequency Drying of Olive Pomace and Its Effect on the Quality of Olive Pomace Oil

Hot-Air-Assisted Radiofrequency Drying of Olive Pomace and Its Effect on the Quality of Olive Pomace Oil

Drying kinetics of olive pomace-derived charcoal briquettes with energy consumption

Application of Artificial Neural Network and Response Surface Methodology in Adsorption of Acenaphthene Using Tea Waste Biochar

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