Akademik Veri Yönetim Sistemi
SEMINA:CIENCIAS AGRARIAS, cilt.43, sa.4, ss.1805-1822, 2022 (SCI-Expanded)
The drying experiments were performed at different temperatures of the drying air (40, 50, and 60°C) and
air velocity of 2.5 and 3.5 m/s. Six thin-layer drying models were evaluated and fitted to the experimental
moisture data. The fit quality of the models was evaluated using the determination coefficient, chi-square,
and root mean square error. Among the selected models, the Midilli et al. model was found to be the best
model for describing the drying behaviour of olive pomace. Charcoal is used as a domestic fuel for cooking
and heating in many developing countries. It is an important green source for making barbecue, which is
obtained from agricultural waste. Due to less CO2 emission, it reduces health risk and deforestation. The
coal briquette carbonisation production process consists of a carbonisation stage and a forming stage.
During the forming stage, the raw material is mixed with a suitable binder. The final stage of the charcoal
process after formation is drying. In this study, the drying parameters of charcoal briquettes made from the
olive pomace-making process were evaluated. Three different temperatures and velocities were selected
for the drying applications. The low temperature drying process was performed at 60, 50, and 40°C with
air velocities of 3 and 2.5. The results were in the range of 3 to 8 hours of drying time. The drying data were
applied to six different mathematical models, namely 1Diffusion Approach, 2Henderson and Pabis, 3Two
term exponential, 4Midilli et al., 5Page, and 6Wang and Singh Equation Models. The performances of these
models were compared according to the coefficient of determination (R2), standard error of estimate (SEE),