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Drying Technology
An International Journal
Volume 40, 2022 - Issue 1
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Articles

Investigation of drying conditions to valorize 2-phase olive pomace in further processing

Ulaş Baysana Food Engineering Department, Faculty of Engineering, Ege University, Bornova Izmir, Turkey;b Food Engineering Department, Faculty of Engineering, Aydın Adnan Menderes University, Aydın, Turkey
,
Mehmet Koçb Food Engineering Department, Faculty of Engineering, Aydın Adnan Menderes University, Aydın, Turkey
,
Ali Güngörc Mechanical Engineering Department, Faculty of Engineering, Ege University, Bornova Izmir, Turkey
&
Figen Kaymak Ertekina Food Engineering Department, Faculty of Engineering, Ege University, Bornova Izmir, TurkeyCorrespondence[email protected]
Pages 65-76 | Received 06 Feb 2020, Accepted 11 May 2020, Published online: 31 May 2020

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Read on this site (3)

Narjes Malekjani & Seid Mahdi Jafari. (2023) Valorization of olive processing by-products via drying technologies: a case study on the recovery of bioactive phenolic compounds from olive leaves, pomace, and wastewater. Critical Reviews in Food Science and Nutrition 63:29, pages 9797-9815.
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Antonio Rodríguez Orta, Roque Aguado Molina, Manuel Sánchez Raya, David Vera Candeas & Juan Antonio Gómez Galán. (2023) Experimental validation of a wireless monitored solar still for efficient olive pomace drying and distilled water production. Drying Technology 41:11, pages 1841-1858.
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Winny Routray, Rahul Chetry & B. S. Jena. (2023) Drying of food industry and agricultural waste: Current scenario and future perspectives. Drying Technology 41:5, pages 628-654.
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Articles from other publishers (2)

Abderrahman Mellalou, Walid Riad, Abdelaziz Bacaoui & Abdelkader Outzourhit. (2023) Experimental investigations on drying kinetics and modeling of two-phase olive pomace dried in a hybrid solar greenhouse dryer. Journal of Thermal Analysis and Calorimetry 148:12, pages 5471-5483.
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Nikita S. Bhatkar, Shivanand S. Shirkole, Charles Brennan & Bhaskar N. Thorat. (2022) Pre‐processed fruits as raw materials: part II —process conditions, demand and safety aspects . International Journal of Food Science & Technology 57:8, pages 4918-4935.
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