International Journal of Molecular Sciences | |
Thin Layer Drying Kinetics of By-Products from Olive Oil Processing | |
Irene Montero1  Teresa Miranda2  Jose Ignacio Arranz2  | |
[1] Department of Mechanical, Energetic, and Materials Engineering, Industrial Engineering School, University of Extremadura, Avenue Elvas s/n, 06006, Badajoz, Spain; | |
关键词: olive oil residues; thin layer; drying kinetics; diffusion coefficient; activation energy; | |
DOI : 10.3390/ijms12117885 | |
来源: mdpi | |
【 摘 要 】
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 was analyzed to obtain effective diffusivity values, varying in the oil mill by-products from 9.136 × 10−11 to 1.406 × 10−9 m2/s in forced convection (
【 授权许可】
CC BY
© 2011 by the authors; licensee MDPI, Basel, Switzerland.
【 预 览 】
Files | Size | Format | View |
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RO202003190047278ZK.pdf | 1087KB | download |