Effect of tray dryer's independent variables (drying temperature and air velocity) on the quality of olive pomace and system's energy efficiency

21st International Drying Symposium (IDS) -- SEP 11-14, 2018 -- Valencia, SPAINWOS: 000477977800127In this study, the effects of drying temperature (70, 80, 90 degrees C) and air velocity (0.5, 1.8 m/s) of hot air drying (fray drying) on quality of dried 2-phase olive pomace and system's energy efficiency were investigated. The drying experiments were carried out in a fray dryer. The effects of drying conditions were evaluated with analyzing drying time, the primary and secondary oxidation and calculating specific moisture extraction rate (SMER), moisture extraction rate (MER) and specific energy consumption (SEC). The results showed that increase in drying temperature and decrease in air velocity led to decrease in quality of dried olive pomace.Univ Politecnica Valencia, Generalitat Valenciana, Conselleria Educac Investigac Cultura Deporte, Univ Illes Balears, FRESENIUS KABI, Glatt, Univ Politecnica Valencia, Catedrainia, Assoc Francaise Sechage Ind Agr, Biopartner Labs, BORREL