EXPERIMENTAL ANALYSIS OF THE DRYING KINETICS OF A FOOD PRODUCT

1 January 1998

journal article
research article
Published by Taylor & Francis in Drying Technology

Vol. 16 (8) , 1687-1702
https://doi.org/10.1080/07373939808917486

Abstract

A laboratory system allowing for the characterization of the thin-layer drying kinetics of olive bagasse at relatively high temperatures was designed and constructed. The system, which permits a wide range of operating velocities and temperatures, up to 700°C, allowed the weight loss of the sample to be monitored continuously. Constant drying conditions were maintained using an on-line computer. The drying conditions investigated in this study included combustion products of atmospheric air and propane with dry-bulb temperatures ranging from 125°C to 250°C, relative humidity lower than 1% and gas velocities ranging from 0.5 to 2.0 m/s.

Keywords

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