An approach to turn olive mill wastewater into a valuable food by-product based on spray drying in dehumidified air using drying aids

Powder Technology

Volumn 311, Issue , 2017, Pages 376-389

  Chasekioglou, Athanasios N ^a   Goula, Athanasia M ^a   Adamopoulos, Konstantinos G ^b   Lazarides, Harris N ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^b ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

By products; Food waste; Olive mill wastewater; Product recovery; Stickiness

Indexed keywords

AIR; BYPRODUCTS; COMPRESSED AIR; DRYERS (EQUIPMENT); FLAVORS; HUMIDITY CONTROL; POLYSACCHARIDES; RECOVERY; SPRAY DRYING; THERMAL PROCESSING (FOODS);

DEHUMIDIFIED AIR; ECONOMICALLY VIABLE; FOOD BY-PRODUCTS; FOOD WASTE; INLET AIR TEMPERATURES; OLIVE MILL WASTEWATERS; PRODUCT RECOVERY; STICKINESS;

DRYING;

MALTODEXTRIN; POLYPHENOL;

AIR TEMPERATURE; AIRFLOW; ARTICLE; BULK DENSITY; CONTROLLED STUDY; FLOW RATE; FOOD INDUSTRY; HUMIDIFIER; MOISTURE; OLIVE MILL WASTE WATER; SOLUBILITY; SPRAY DRYING; WASTE WATER;

EID: 85011994123     PISSN: 00325910     EISSN: 1873328X     Source Type: Journal    
DOI: 10.1016/j.powtec.2017.02.008     Document Type: Article

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