Thermal analysis and drying kinetics of olive bagasse

The slow thermal decomposition of olive bagasse at temperatures ranging fro m 25 to 900 degrees C, with particular stress on the moisture evaporation p henomena, is analyzed making use of thermogravimetry, derivative thermograv imetry and differential scanning calorimetry. The results obtained demonstr ate that Thermal Analysis techniques contribute for the characterization of internal moisture transfer processes. "Drying curves" obtained from Therma l Analysis experiments were compared with thin-layer drying curves of olive bagasse at relatively high temperatures. The existence of a critical moist ure content, which distinguishes two types of water liaisons, was demonstra ted, and its value quantified at 17-18%.