Formation kinetics of polycyclic aromatic hydrocarbons (PAHs) during drying process of olive pomace

Goker G., Kiralan S., TEKİN A., ERDOĞDU F.

FOOD CHEMISTRY, cilt.345, 2021 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 345
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.foodchem.2020.128856
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Anahtar Kelimeler: Drying, Polycyclic aromatic hydrocarbons (PAHs), Formation, Kinetics
  • Ankara Üniversitesi Adresli: Evet

Özet

The objective of this study was to evaluate the formation kinetics of polycyclic aromatic hydrocarbons (PAHs) during drying of olive pomace. It was dried at 170, 200 and 230 degrees C until the final moisture of 5%. PAH analyses were realized after certain drying times and moisture contents. Kinetics of the total PAH formation was comprised with the formation of PAH compounds through the drying process. The highest formation (2224 mu g/kg) was observed at 200 degrees C and 5% moisture after 40 min. This also indicated the significance of drying time and evolution of temperature on the formation of PAH compounds. First order kinetic was applied to determine the kinetic constants as a function of temperature. Total PAH fomration rate constants (k) increased with the drying temperature. Activation energy (E-a) and frequency factor (k(0)) values were determined to be 45.9 x 10(3) kJ/kg-mol and 18125.95 min(-1), respectively using the Arrhenius equation.