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...
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Consejo Superior de Investigaciones Científicas
2002-06-01
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| Series: | Grasas y Aceites |
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| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/309 |
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doaj-9d2067d93cd749f7a6061639de6920822021-05-05T07:28:28ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142002-06-0153222622810.3989/gya.2002.v53.i2.309306Studies on drying kinetics of olive foot cakeH. Kadi0M. S. Hamlat1Dept de Chimie, Faculté des Sciences, Université Mouloud MammeriDept de Chimie, Faculté des Sciences, Université Mouloud MammeriThe 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 imperative. In this paper, we present the behaviour of olive foot cake subjected to convective drying. The experimental results show that the drying rate versus moisture presents only one period of decreasing rate. The influence of the main parameters on drying kinetics is studied.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/309dryingmass transferolive foot cake |
| collection |
DOAJ |
| language |
English |
| format |
Article |
| sources |
DOAJ |
| author |
H. Kadi M. S. Hamlat |
| spellingShingle |
H. Kadi M. S. Hamlat Studies on drying kinetics of olive foot cake Grasas y Aceites drying mass transfer olive foot cake |
| author_facet |
H. Kadi M. S. Hamlat |
| author_sort |
H. Kadi |
| title |
Studies on drying kinetics of olive foot cake |
| title_short |
Studies on drying kinetics of olive foot cake |
| title_full |
Studies on drying kinetics of olive foot cake |
| title_fullStr |
Studies on drying kinetics of olive foot cake |
| title_full_unstemmed |
Studies on drying kinetics of olive foot cake |
| title_sort |
studies on drying kinetics of olive foot cake |
| publisher |
Consejo Superior de Investigaciones Científicas |
| series |
Grasas y Aceites |
| issn |
0017-3495 1988-4214 |
| publishDate |
2002-06-01 |
| description |
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 imperative. In this paper, we present the behaviour of olive foot cake subjected to convective drying. The experimental results show that the drying rate versus moisture presents only one period of decreasing rate. The influence of the main parameters on drying kinetics is studied. |
| topic |
drying mass transfer olive foot cake |
| url |
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/309 |
| work_keys_str_mv |
AT hkadi studiesondryingkineticsofolivefootcake AT mshamlat studiesondryingkineticsofolivefootcake |
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1721469994845339648 |