Document Detail


Drying of olive pomace by a combined microwave-fan assisted convection oven.
MedLine Citation:
PMID:  11379286     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The drying rate curves in terms of moisture content versus time for olive oil pomace have been experimentally obtained using microwave and combined microwave-convection oven. The effects of microwave power (350, 490, 700 W), thickness (6, 9, 14 mm) and temperature (100, 160, 225 degrees C) have been investigated. It has been found that the effects of power output and thickness are negligible in microwave oven, whereas the drying rate increases with temperature increase in combined microwave-convection oven. The diffusion model fitted well to the drying curve of experimental data obtained for olive pomace at the studied conditions of drying.
Authors:
F Gögüs; M Maskan
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Publication Detail:
Type:  Comparative Study; Journal Article    
Journal Detail:
Title:  Die Nahrung     Volume:  45     ISSN:  0027-769X     ISO Abbreviation:  Nahrung     Publication Date:  2001 Apr 
Date Detail:
Created Date:  2001-05-29     Completed Date:  2001-08-16     Revised Date:  2009-11-11    
Medline Journal Info:
Nlm Unique ID:  0142530     Medline TA:  Nahrung     Country:  Germany    
Other Details:
Languages:  eng     Pagination:  129-32     Citation Subset:  IM    
Affiliation:
Gaziantep University, Department of Food Engineering, TR-27310 Gaziantep, Turkey. fahret@gantep.edu.tr
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MeSH Terms
Descriptor/Qualifier:
Convection*
Desiccation / methods*
Food Handling / methods*
Microwaves*
Plant Oils / chemistry*
Temperature
Time Factors
Chemical
Reg. No./Substance:
0/Plant Oils; 8001-25-0/olive oil

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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