Effective moisture diffusivity determination and mathematical modelling of the drying curves of the olive-waste cake.
作者： Antonio Vega-Gálvez , Margarita Miranda , Luis Puente Díaz , Lorena Lopez , Katia Rodriguez
DOI: 10.1016/J.BIORTECH.2010.04.040
关键词: Dehydration 、 Humidity 、 Chemistry 、 Thermal diffusivity 、 Empirical modelling 、 Diffusion 、 Moisture 、 Weibull distribution 、 Thermodynamics 、 Waste management 、 Air temperature
摘要: Olive cake is an important agro industrial by-product with the dried being input material of many applications areas. In this research, drying kinetics olive during convective dehydration at five temperatures (50, 60, 70, 80 and 90 degrees C) was investigated. Several empirical mathematical models were selected to describe experimental data, namely, Page, Modified Henderson Pabis, Two-Terms, Logarithmic Weibull. Air temperature showed a significant effect on rates. Based statistical tests results (sum squared errors, chi-square correlation coefficients), Pabis equation most suitable model curves. Effective moisture diffusivity in range 2.03x10(-9)-1.71x10(-9) m(2) s(-1). An activation energy value 12.43 kJ mol(-1) determined. The findings allow successful simulation between 50 C.
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