EXPERIMENTAL-ANALYSIS OF THE DRYING KINETICS OF A FOOD PRODUCT

A laboratory system allowing for the characterization of the thin-laye r drying kinetics of olive bagasse at relatively high temperatures was designed and constructed. The system, which permits a wide range of o perating velocities and temperatures, up to 700 degrees C, allowed the weight loss of the sample to be monitored continuously. Constant dryi ng conditions were maintained using an on-line computer. The drying co nditions investigated in this study included combustion products of at mospheric air and propane with dry-bulb temperatures ranging from 125 degrees C to 250 degrees C, relative humidity lower than 1% and gas ve locities ranging from 0.5 to 2.0 m/s.