Studies on drying kinetics of olive foot cake

Abstract

The olive foot cake is a very important by-product of olive oil industry since it can contain until 12 % of oil which can be extracted using solvent. The used solvent is often immiscible with water. This is the reason why its effect is limited by the moisture of olive foot cake making its drying imperative. In this paper, we present the behaviour of olive foot cake subjected to convective drying. The experimental results show that the drying rate versus moisture presents only one period of decreasing rate. The influence of the main parameters on drying kinetics is studied.