Title of article :
Microwave drying kinetics of olive fruit (Olea europeae L.)
Author/Authors :
Mahdhaoui, B. Gabes University - National School of Engineering of Gabes - Applied Thermodynamic Research Unit, Tunisia , Mechlouch, R. F. Gabes University - National School of Engineering of Gabes - Applied Thermodynamic Research Unit, Tunisia , Mahjoubi, A. Gabes University - National School of Engineering of Gabes - Applied Thermodynamic Research Unit, Tunisia , Ben Brahim, A. Gabes University - National School of Engineering of Gabes - Applied Thermodynamic Research Unit, Tunisia
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 5.96×10^-9 to 13.00×10^-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.
Keywords :
Effective diffusivity , Activation energy Olive , fruit , Microwave drying , Modeling
Journal title :
International Food Research Journal
Journal title :
International Food Research Journal
