Hot-Air-Assisted Radiofrequency Drying of Olive Pomace and Its Effect on the Quality of Olive Pomace Oil

Abstract

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/cm3) 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/cm3 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/cm3. 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 O2/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.