Drying and Shrinkage Kinetics of Solid Waste of Olive Oil Processing

Goula, Athanasia M.; Chasekioglou, Athanasios N.; Lazarides, Harris N.

doi:10.1080/07373937.2015.1026983

Cited by 28 publications

(8 citation statements)

References 57 publications

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“…Olive oil manufacturing process yields 20% of olive oil, 30% of olive cake, and 50% aqueous liquor (Goula, Chasekioglou, & Lazarides, ). The aqueous liquor, namely olive mill wastewater (OMW), is a mixture comprising of 4 to 16 g organics (sugars, nitrogenous compounds, volatile acids, fats, polyphenols, and fibers) and 0.4 to 2.5 g inorganic compounds (mainly potassium salts and phosphates) per 100 g fresh weight (Davies, Novais, & Martins‐Dias, ).…”

Section: Perspectives In Nutrient Recovery From Fvpi Wastewatermentioning

confidence: 99%

Recovery of High Value‐Added Nutrients from Fruit and Vegetable Industrial Wastewater

Chen

Zhang

Tian

et al. 2019

Comp Rev Food Sci Food Safe

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The industrial processing water of fruit and vegetables has raised serious environmental concerns due to the presence of many important bioactive compounds being disposed in the wastewater. Bioactive compounds have great potential for the food industry to optimize their process and to recover these compounds in order to develop value‐added products and to reduce environmental impacts. However, to achieve this goal, some challenges need to be addressed such as safety assurance, technology request, product regulations, cost effectiveness, and customer factors. Therefore, this review aims to summarize the recent advances of bioactive compounds recovery and the current challenges in wastewater from fruit and vegetable processing industry, including fruit and beverage, soybean by‐products, starch and edible oil industry. Moreover, future direction for novel and green technology of bioactive compounds recovery are discussed, and a prospect of bioactive compounds reuse and sustainable development is proposed.

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Section: Perspectives In Nutrient Recovery From Fvpi Wastewatermentioning

confidence: 99%

Recovery of High Value‐Added Nutrients from Fruit and Vegetable Industrial Wastewater

Chen

Zhang

Tian

et al. 2019

Comp Rev Food Sci Food Safe

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“…Even though the empirical models in (11) and (12) cannot account for the phenomena governing extraction processes, they could be used to determine the effects of temperature, CD concentration, and solid-to-liquid ratio on the polyphenols extraction capacity [24]. According to Goula, Chasekioglou, and Lazarides [46], mechanistic models provide more from a basic understanding of a given system, a greater basis for extrapolation and a representation of a response function that is more precise than one attained empirically. In the food industry, on the other hand, if it is desired to optimize a given unit process, the process of developing an empirical model would most likely be more economically feasible.…”

Section: Extraction Kineticsmentioning

confidence: 99%

A Green Extraction Process to Recover Polyphenols from Byproducts of Hemp Oil Processing

et al. 2018

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The valorization of solid waste hemp (Cannabis sativa L.) by a non-conventional method is presented in this article. Hemp polyphenols were extracted using aqueous solutions of 2-hydroxypropyl-β-cyclodextrin as an eco-friendly extraction solvent. Cyclodextrins (CD's) are known to enhance the extraction of polyphenols in water by forming water soluble inclusion complexes. The process was optimized by implementing a response surface methodology (RSM) that took into consideration the following independent variables: CD concentration (CCD), solid-to-liquid ratio (S/L), and temperature (T). The assessment of the extraction model was based on two responses: the total polyphenol yield (YTP) and the antiradical activity (AAR). The optimum operating conditions were found to be: CD concentration, 32.1% (w/v); solid/solvent ratio, 1/15.2 g/mL; and extraction temperature, 28 • C. Different kinetic models were employed to fit with experimental data and the Peleg's model was successfully developed for describing the mechanism of extraction under different processing parameters.

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“…During the food drying process, volumetric shrinkages mainly occurred in two stages: major shrinkage occurred during the preheating and constant-rate drying period, and minor shrinkage subsequently occurred during the falling-rate drying period [ 41 ]. During the initial drying stage of VD, the moisture rapidly evaporated and the volume shrinkage of the poria cubes was proportional to the volume of moisture evaporation [ 42 ]. The end of the first stage was marked by a critical MR in the poria cubes.…”

Section: Resultsmentioning

confidence: 99%

Vacuum and Infrared-Assisted Hot Air Impingement Drying for Improving the Processing Performance and Quality of Poria cocos (Schw.) Wolf Cubes

Zhang

Chen

Pan

et al. 2021

Foods

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The objective of this study was to develop an efficient drying technology for poria cubes in order to improve product quality. Poria cubes were dried using different methods, including air impingement drying, infrared-assisted air impingement drying, vacuum drying, two-stage vacuum drying, and infrared-assisted air impingement drying. The results were compared with those from hot air drying. For the two-stage drying, the tested conditions were the first stage of vacuum drying with temperatures between 65–85 °C and a switching moisture ratio of 70–90%. The second stage infrared-assisted air impingement drying also had temperatures 65–85 °C. The drying kinetics (effective moisture diffusivity (Deff), Biot number (Bi), and mass transfer coefficient (k) were studied via the product qualities (broken ratio, firmness, microstructure, and water-soluble polysaccharide content) and specific energy consumption (SEC) of the drying processes. The results showed that two-stage drying led to the lowest drying time and energy consumption, and also obtained the best qualities. Box–Behnken experimental design with response surface methodology (RSM) was used to optimize the two-stage operating conditions as 82 °C under vacuum drying until a moisture content of 81% and a temperature of 69 °C with infrared-assisted air impingement drying was achieved. These findings suggested that two-stage vacuum and infrared-assisted air impingement drying is a promising method for producing high quality and energy efficient dried poria cubes.

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Drying and Shrinkage Kinetics of Solid Waste of Olive Oil Processing

Cited by 28 publications

References 57 publications

Recovery of High Value‐Added Nutrients from Fruit and Vegetable Industrial Wastewater

Recovery of High Value‐Added Nutrients from Fruit and Vegetable Industrial Wastewater

A Green Extraction Process to Recover Polyphenols from Byproducts of Hemp Oil Processing

Vacuum and Infrared-Assisted Hot Air Impingement Drying for Improving the Processing Performance and Quality of Poria cocos (Schw.) Wolf Cubes

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