Air drying characteristics of solid waste (pomace) of olive oil processing
Air drying characteristics of solid waste (pomace) of olive oil processing
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DOI：
10.1016/j.jfoodeng.2004.12.018
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发表时间：
2006-02
影响因子：
5.5
通讯作者：
F. Göğüş;M. Maskan
中科院分区：
文献类型：
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作者：
F. Göğüş;M. Maskan
在60、70、80°C和1.5m/s的恒定空气流速下对不同厚度和粒度的橄榄果渣进行干燥研究。橄榄果渣的干燥在所有温度下都发生在降速期。通过将厚度从12 mm改变为6 mm，干燥时间从80°C的140分钟改变为65分钟，70°C的170分钟改变为80分钟，60°C的240分钟改变为125分钟。有效扩散系数值随样品厚度和空气温度的增加而增加，范围为1.84×10−7-3.94×10− 7 m2/s。对于6、9和12 mm厚度，活化能分别为25.4、25.7和29.2kJ/mol。
Drying of olive pomace was studied at 60, 70, 80°C and constant air velocity of 1.5m/s for various sample thickness and particle sizes. Drying of olive pomace took place in the falling rate period at all temperatures. Drying time changed from 140 to 65min for 80°C, 170 to 80min for 70°C and 240 to 125min for 60°C by changing thickness from 12 to 6mm. Effective diffusivity values increased with increasing sample thickness and air temperature and found to be in the range of 1.84×10−7–3.94×10−7m2/s. The activation energy was 25.4, 25.7 and 29.2kJ/mol for 6, 9 and 12mm thickness respectively.