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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Bibliographic Details
Published inGrasas y aceites (Sevilla) Vol. 53; no. 2; pp. 226 - 228
Main Authors KADI, H, HAMLAT, M. S
Format Journal Article
LanguageEnglish
Published Sevilla Consejo Superior de Investigaciones Científicas, Instituto de la Grasa 30.06.2002
Consejo Superior de Investigaciones Científicas
Subjects
Biological and medical sciences
drying
Fat industries
Food industries
Fundamental and applied biological sciences. Psychology
mass transfer
olive foot cake
Convection drying
Olive foot cake
Vegetable oil
Olive oil
Edible oil
Solvent extraction
Oilseed cake
Mass transfer
Water content
Oil plant by product
Kinetics
Operating process
Drying
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Summary: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.
ISSN:0017-3495
1988-4214
DOI:10.3989/gya.2002.v53.i2.309