Abstract

Pre-dried 2-phase olive pomace was dried until 8% moisture content of it by tray dryer. The effect of tray dryer’s process conditions in terms of drying temperature (70–90 °C), air velocity (0.5–1.8 m/s), and sample thickness (0.5–1.5) on the quality of olive pomace and system energy efficiency were investigated. Moreover, tray dryer process parameters were optimized considering of minimum drying time, minimum quality loss of olive pomace, and maximum system energy efficiency. The optimum tray dryer conditions were 85.2 °C of drying temperature, 1.72 m/s of air velocity, and 0.5 cm of sample thickness as specified by using the Design Expert packaged software. The effects of drying temperature, air velocity, and sample thickness on the physical and chemical properties of dried 2-phase olive pomace (free fatty acid and specific absorption value [K₂₃₂, K₂₇₀]) and the system’s energy efficiency (in terms of the moisture extraction rate and specific energy consumption) were examined.

摘要

预干燥的两相橄榄果渣通过托盘干燥器干燥至其水分含量为 8%。托盘干燥机的工艺条件在干燥温度 (70–90 °C)、风速 (0.5–1.8 m/s) 和样品厚度 (0.5–1.5) 方面对橄榄果渣质量和系统能效的影响为调查。此外，考虑到最短干燥时间、最小橄榄果渣质量损失和最大系统能效，对托盘干燥机工艺参数进行了优化。最佳托盘干燥器条件为干燥温度 85.2 °C、风速 1.72 m/s 和使用 Design Expert 软件包指定的样品厚度 0.5 cm。干燥温度、风速和样品厚度对干燥两相橄榄果渣理化性质的影响（游离脂肪酸和比吸收值 [K₂₃₂ , K ₂₇₀ ]) 和系统的能源效率（在水分提取率和特定能源消耗方面）进行了检查。