Drying of olive pomace by a combined microwave-fan assisted convection oven.
The drying rate curves in terms of moisture content versus time for olive oil pomace have been experimentally obtained using microwave and combined microwave-convection oven. The effects of microwave power (350, 490, 700 W), thickness (6, 9, 14 mm) and temperature (100, 160, 225 degrees C) have been investigated. It has been found that the effects of power output and thickness are negligible in microwave oven, whereas the drying rate increases with temperature increase in combined microwave-convection oven. The diffusion model fitted well to the drying curve of experimental data obtained for olive pomace at the studied conditions of drying.
Gögüs
F
F
Gaziantep University, Department of Food Engineering, TR-27310 Gaziantep, Turkey. fahret@gantep.edu.tr
Maskan
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M
D018481:Convection; D003890:Desiccation / Q000379:methods*; D005511:Food Handling / Q000379:methods*; D008872:Microwaves; D000069463:Olive Oil; D010938:Plant Oils / Q000737:chemistry*; D013696:Temperature; D013997:Time Factors
D000069463:Olive Oil; D010938:Plant Oils