Effect of drying of microwaves on physical properties of the olive mill waste powders

Abstract

The topic of the assignment is physicochemical and physical characteristics of olive mill waste (OMW). Its importance lies in the fact that the unprocessed OMW has significant environmental impact and by utilizing and exploiting it properly, it is possible to minimize the consequences of its inappropriate management. The goals of this study are to examine and research the results of the compared samples to encourage additional study in this topic since the number of existing studies on the whole OMW is limited as it is innovative. This study is useful for further studies to expand on the topic and find a way to utilize or exploit this waste in the food industry. The two methods that were used were Freeze Drying and Microwave Drying. The raw material that was used was Olive Pomace. The Handling, Reconstitution, and Physicochemical properties of the powders were measured. According to the findings, Freeze Drying is suggested as a better method for food powder.