Hot-Air-Assisted Radiofrequency Drying of Olive Pomace and Its Effect on the Quality of Olive Pomace Oil
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...
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| Hauptverfasser: | , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI AG
2023-09-01
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| Schriftenreihe: | Foods |
| Schlagworte: | |
| Online-Zugang: | https://www.mdpi.com/2304-8158/12/18/3515 |
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