Thin Layer Drying Kinetics of By-Products from Olive Oil Processing

Thin Layer Drying Kinetics of By-Products from Olive Oil Processing

The thin-layer behavior of by-products from olive oil production was determined in a solar dryer in passive and active operation modes for a temperature range of 20–50 °C. The increase in the air temperature reduced the drying time of olive pomace, sludge and olive mill wastewater. Moisture ratio wa...

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Bibliographic Details
Main Authors: Carmen Victoria Rojas, Teresa Miranda, Irene Montero, Jose Ignacio Arranz
Format: Article
Language:English
Published: MDPI AG 2011-11-01
Series:International Journal of Molecular Sciences
Subjects:
olive oil residues
thin layer
drying kinetics
diffusion coefficient
activation energy
Online Access:http://www.mdpi.com/1422-0067/12/11/7885/

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http://www.mdpi.com/1422-0067/12/11/7885/

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