Citation
Ben Brahim A., . and Mahjoubi A., . and Mechlouch R. F., . and Mahdhaoui B., . Microwave drying kinetics of olive fruit (Olea europeae L.). pp. 67-72. ISSN 22317546
Abstract
The main objective of this study was to investigate the effects of microwave power density on drying kinetics of olive fruit (variety Zarrazi).The thin layer drying characteristics of olive fruit (variety Zarrazi) was investigated under three microwave power densities; 1 1.5 and 2 W/g. The experimental data were fitted appropriately to Page model. The effective moisture diffusivity was calculated in the range from 5.9610-9 to 13.0010-9 m2/s. The values of k and Deff increased with the increase of power density. An Arrhenius relation with an activation energy value of 1.6316 W/g expressed the effect of microwave power density on the diffusivity.
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Abstract
The main objective of this study was to investigate the effects of microwave power density on drying kinetics of olive fruit (variety Zarrazi).The thin layer drying characteristics of olive fruit (variety Zarrazi) was investigated under three microwave power densities; 1 1.5 and 2 W/g. The experimental data were fitted appropriately to Page model. The effective moisture diffusivity was calculated in the range from 5.9610-9 to 13.0010-9 m2/s. The values of k and Deff increased with the increase of power density. An Arrhenius relation with an activation energy value of 1.6316 W/g expressed the effect of microwave power density on the diffusivity.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Drying |
| AGROVOC Term: | Olives |
| AGROVOC Term: | Olea europaea |
| AGROVOC Term: | Density |
| AGROVOC Term: | Diffusion |
| AGROVOC Term: | Cultivars |
| AGROVOC Term: | Environmental contamination |
| AGROVOC Term: | Moisture content |
| AGROVOC Term: | Evaporation |
| AGROVOC Term: | Vapor pressure |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 06:26 |
| URI: | http://webagris.upm.edu.my/id/eprint/21245 |
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