Studies on drying kinetics of olive foot cake
The olive foot cake is a very important by-product of olive oil industry since it can contain until 12 % of oil which can be extracted using solvent. The used solvent is often immiscible with water. This is the reason why its effect is limited by the moisture of olive foot cake making its drying imp...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2002-06-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/309 |