Studies on drying kinetics of olive foot cake

Abstract

Estudios sobre la cinética de secado del orujo. El orujo es un importante subproducto de la industria del aceite de oliva ya que puede contener hasta el 12% del aceite, el cual puede ser extraído usando un disolvente apropiado. El uso del disolvente es a menudo inmiscible con el agua. Esta es la razón por la que su efecto está limitado por la humedad del orujo, haciendo su secado imperativo. En este artículo se presenta el comportamiento del orujo so metid o a un seca do po r c onvección. Los resultados experimentales mostraron que la velocidad de secado frente a la humedad, presenta un solo período de disminución de dicha velocidad. Se ha estudiado la influencia de los principales parámetros sobre la cinética de secado.

Modelling of olive cake thin-layer drying process

“…It can be seen that moisture ratio decreases continuously with drying time, and no constant drying rate period exists. This observation is in agreement with previous literature studies on drying of olive cake (Gogus & Maskan, 2001;Kadi & Hamlat, 2002). The rate of moisture loss was high initially.…”

Ultrasoni̇k Ve Elektri̇ksel Ön İşlemleri̇n Ki̇vi̇ Di̇li̇mleri̇ni̇n Kuruma Ve Kali̇te Özelli̇kleri̇ne Etki̇si̇

“…The MR of the samples reduced exponentially with drying time. The results agreed with the previous studies about varied materials when dried (Gogus and Maskan, 2001;Kadi and Hamlat, 2002). (Fijalkowska et al, 2016).…”

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

“…Drying was stopped when moisture content was 12%. This moisture content value for prina sample that has 7 mm layer thickness was obtained after 13250 seconds for 90 W, 1070 seconds for 360 W and 820 seconds for 600 W. It was obtained for 9 mm layer thickness after 17640 seconds for [23,24] . It can be concluded that drying time decreased by increasing of temperature whereas the drying time increased by increasing of prina layer thickness.…”