Hot-Air-Assisted Radiofrequency Drying of Olive Pomace and Its Effect on the Quality of Olive Pomace Oil
In this study, the drying of olive pomace in a hot-air-assisted radio frequency system (HA–RF) was conducted, and its effects on crude olive pomace oil quality were investigated. In this respect, the effects of radiofrequency electrode distance (90, 105 and 120 mm), sample thickness (2.5, 5, 7.5 and...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/18/3515 |
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| author | Sinem Turan Aysel Elik Demir Fahrettin Göğüş Derya Koçak Yanık |
| author_facet | Sinem Turan Aysel Elik Demir Fahrettin Göğüş Derya Koçak Yanık |
| author_sort | Sinem Turan |
| collection | DOAJ |
| description | In this study, the drying of olive pomace in a hot-air-assisted radio frequency system (HA–RF) was conducted, and its effects on crude olive pomace oil quality were investigated. In this respect, the effects of radiofrequency electrode distance (90, 105 and 120 mm), sample thickness (2.5, 5, 7.5 and 10 cm) and compaction density (~0.45, ~0.60 and ~0.82 g/cm<sup>3</sup>) on drying rate have been evaluated. The best drying, with a higher drying efficiency, was obtained with 1 kg of sample weight and a 10 cm product thickness, ~0.45 g/cm<sup>3</sup> compaction density and 105 mm electrode distance. Moreover, the results showed that the compaction density significantly affects the drying rate. The drying time was prolonged by approximately four times by increasing the compaction density from ~0.45 to ~0.82 g/cm<sup>3</sup>. The drying rate of olive pomace in HA–RF drying was compared with drying performed using hot air (HA) and radiofrequency (RF). The results revealed that HA–RF application reduced the drying time by almost 1.7 times compared to hot air drying and by about 2.7 times compared to radiofrequency. The peroxide value, free fatty acid content, p-anisidine value, polyaromatic hydrocarbon content, L*, a*, b*, chlorophyll and total carotenoid content of the oil extracted from the olive pomace dried under the best drying conditions were 1.09%, 12.2 meq O<sub>2</sub>/kg oil, 3.01, <1 ppb, 38.6, 7.5, 62.56, 105.25 mg pheophytin a/kg oil, 2.85 mg/kg oil, respectively. The drying of olive pomace in a hot-air-assisted radio frequency system could be an alternative way to ensure the safe and rapid drying of olive pomace. |
| first_indexed | 2024-03-10T22:45:29Z |
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| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T22:45:29Z |
| publishDate | 2023-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-8f80c60b2d694a76a0be57c4ffb2a9fa2023-11-19T10:44:17ZengMDPI AGFoods2304-81582023-09-011218351510.3390/foods12183515Hot-Air-Assisted Radiofrequency Drying of Olive Pomace and Its Effect on the Quality of Olive Pomace OilSinem Turan0Aysel Elik Demir1Fahrettin Göğüş2Derya Koçak Yanık3Department of Food Engineering, Engineering Faculty, University of Gaziantep, Gaziantep 27310, TürkiyeDepartment of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin 33100, TürkiyeDepartment of Food Engineering, Engineering Faculty, University of Gaziantep, Gaziantep 27310, TürkiyeDepartment of Food Engineering, Faculty of Agriculture, Eskişehir Osmangazi University, Eskişehir 26160, TürkiyeIn this study, the drying of olive pomace in a hot-air-assisted radio frequency system (HA–RF) was conducted, and its effects on crude olive pomace oil quality were investigated. In this respect, the effects of radiofrequency electrode distance (90, 105 and 120 mm), sample thickness (2.5, 5, 7.5 and 10 cm) and compaction density (~0.45, ~0.60 and ~0.82 g/cm<sup>3</sup>) on drying rate have been evaluated. The best drying, with a higher drying efficiency, was obtained with 1 kg of sample weight and a 10 cm product thickness, ~0.45 g/cm<sup>3</sup> compaction density and 105 mm electrode distance. Moreover, the results showed that the compaction density significantly affects the drying rate. The drying time was prolonged by approximately four times by increasing the compaction density from ~0.45 to ~0.82 g/cm<sup>3</sup>. The drying rate of olive pomace in HA–RF drying was compared with drying performed using hot air (HA) and radiofrequency (RF). The results revealed that HA–RF application reduced the drying time by almost 1.7 times compared to hot air drying and by about 2.7 times compared to radiofrequency. The peroxide value, free fatty acid content, p-anisidine value, polyaromatic hydrocarbon content, L*, a*, b*, chlorophyll and total carotenoid content of the oil extracted from the olive pomace dried under the best drying conditions were 1.09%, 12.2 meq O<sub>2</sub>/kg oil, 3.01, <1 ppb, 38.6, 7.5, 62.56, 105.25 mg pheophytin a/kg oil, 2.85 mg/kg oil, respectively. The drying of olive pomace in a hot-air-assisted radio frequency system could be an alternative way to ensure the safe and rapid drying of olive pomace.https://www.mdpi.com/2304-8158/12/18/3515olive pomaceradiofrequency dryingolive pomace oilmathematical modeling |
| spellingShingle | Sinem Turan Aysel Elik Demir Fahrettin Göğüş Derya Koçak Yanık Hot-Air-Assisted Radiofrequency Drying of Olive Pomace and Its Effect on the Quality of Olive Pomace Oil Foods olive pomace radiofrequency drying olive pomace oil mathematical modeling |
| title | Hot-Air-Assisted Radiofrequency Drying of Olive Pomace and Its Effect on the Quality of Olive Pomace Oil |
| title_full | Hot-Air-Assisted Radiofrequency Drying of Olive Pomace and Its Effect on the Quality of Olive Pomace Oil |
| title_fullStr | Hot-Air-Assisted Radiofrequency Drying of Olive Pomace and Its Effect on the Quality of Olive Pomace Oil |
| title_full_unstemmed | Hot-Air-Assisted Radiofrequency Drying of Olive Pomace and Its Effect on the Quality of Olive Pomace Oil |
| title_short | Hot-Air-Assisted Radiofrequency Drying of Olive Pomace and Its Effect on the Quality of Olive Pomace Oil |
| title_sort | hot air assisted radiofrequency drying of olive pomace and its effect on the quality of olive pomace oil |
| topic | olive pomace radiofrequency drying olive pomace oil mathematical modeling |
| url | https://www.mdpi.com/2304-8158/12/18/3515 |
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