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

dc.authoridELIK DEMIR, Aysel/0000-0003-4949-9108
dc.authoridgogus, fahrettin/0000-0002-8610-5297
dc.contributor.authorTuran, Sinem
dc.contributor.authorDemir, Aysel Elik
dc.contributor.authorGogus, Fahrettin
dc.contributor.authorYanik, Derya Kocak
dc.date.accessioned2025-03-17T12:25:16Z
dc.date.available2025-03-17T12:25:16Z
dc.date.issued2023
dc.departmentTarsus Üniversitesi
dc.description.abstractIn 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 (similar to 0.45, similar to 0.60 and similar to 0.82 g/cm(3)) 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, similar to 0.45 g/cm(3) 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 similar to 0.45 to similar to 0.82 g/cm(3). 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-2/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.
dc.identifier.doi10.3390/foods12183515
dc.identifier.issn2304-8158
dc.identifier.issue18
dc.identifier.pmid37761225
dc.identifier.scopus2-s2.0-85172476041
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/foods12183515
dc.identifier.urihttps://hdl.handle.net/20.500.13099/1585
dc.identifier.volume12
dc.identifier.wosWOS:001076387000001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofFoods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250316
dc.subjectolive pomace
dc.subjectradiofrequency drying
dc.subjectolive pomace oil
dc.subjectmathematical modeling
dc.titleHot-Air-Assisted Radiofrequency Drying of Olive Pomace and Its Effect on the Quality of Olive Pomace Oil
dc.typeArticle

Dosyalar