| Drying of olive pomace by a combined microwave-fan assisted convection oven. | |
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MedLine Citation:
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PMID: 11379286 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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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. |
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Authors:
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F Gögüs; M Maskan |
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Publication Detail:
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Type: Comparative Study; Journal Article |
Journal Detail:
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Title: Die Nahrung Volume: 45 ISSN: 0027-769X ISO Abbreviation: Nahrung Publication Date: 2001 Apr |
Date Detail:
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Created Date: 2001-05-29 Completed Date: 2001-08-16 Revised Date: 2009-11-11 |
Medline Journal Info:
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Nlm Unique ID: 0142530 Medline TA: Nahrung Country: Germany |
Other Details:
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Languages: eng Pagination: 129-32 Citation Subset: IM |
Affiliation:
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Gaziantep University, Department of Food Engineering, TR-27310 Gaziantep, Turkey. fahret@gantep.edu.tr |
Export Citation:
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| MeSH Terms | |
Descriptor/Qualifier:
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Convection* Desiccation / methods* Food Handling / methods* Microwaves* Plant Oils / chemistry* Temperature Time Factors |
| Chemical | |
Reg. No./Substance:
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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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