DRYING CHARACTERISTICS OF OLIVE POMACE USING ACCELERATED DRYING TECHNIQUE

Document Type : Original Article

Authors

1 Assist. Lect., Ag. Eng. Res. Inst, ARC, Dokkie, Giza, Egypt.

2 Prof., Ag. Eng. Res. Inst, ARC, Dokkie, Giza, Egypt.

3 Prof., Ag. Eng. Dept., Fac. of. Ag., Suez Canal U., Egypt

Abstract

Olive pomace is a sub-product of the mechanical olive oil extraction industry. The study was carried out to test and evaluate the effect of high temperature short time conduction heating technique using a laboratory scale rotary dryer on drying of wet olive pomace. The drying experiments were performed at a wide range of drying temperatures (80, 95, 110, 125 and 140°C) and three levels of olive pomace mass (1, 1.5 and 2 kg/patch). Five thin layer drying models were evaluated and fitting to the experimental moisture data. The fit quality of the models was evaluated using the determination coefficient, chi-square, and root mean square error. In addition, the effects of studied parameters on the drying characteristics, the final quality of the dried pomace was also determined. The obtained results showed rapid moisture removal from the wet olive pomace was obvious particularly at higher levels of heating surface temperature. A constant rate period was not observed in the drying of olive pomace; all the drying process occurred in falling rate period. Among the selected models, Page model was found to be the best model for describing the drying behavior of olive pomace.

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