Physical properties of olive oil milling waste powders obtained with freeze drying or oven drying processes

Abstract

This thesis studies the physical and functional features of powdered olive mill waste that has undergone freeze-drying and heat drying at 60°C. The factors evaluated were density, porosity, color, water activity, wettability, and the capacity to retain water or oil. The prospective use of freeze-dried samples as functional elements in waste valorization and sustainable food formulations was emphasized by their enhanced functional performance, lighter hue, and augmented binding properties.