IDS’2018 – 21st International Drying Symposium València, Spain, 11-14 September 2018 DOI: http://dx.doi.org/10.4995/ids2018.2018.7719 21 ST INTERNATIONAL DRYING SYMPOSIUM EDITORIAL UNIVERSITAT POLITÈCNICA DE VALÈNCIA Effect of tray dryer’s independent variables (drying temperature and air velocity) on the quality of olive pomace and system’s energy efficiency Baysan, U. a,b ; Koç, M. b ; Güngör, A. c ; Kaymak-Ertekin, F. a a Ege University, Faculty of Engineering, Food Engineering Department, 35100, Bornova Izmir, Turkey b Adnan Menderes University, Faculty of Engineering, Food Engineering Department, 09010, Aydın, Turkey c Ege University, Faculty of Engineering, Mechanical Engineering Department, 35100, Bornova Izmir, Turkey *E-mail of the corresponding author: mehmetkoc@adu.edu.tr Abstract In this study, the effects of drying temperature (70, 80, 90°C) and air velocity (0.5, 1.8 m/s) of hot air drying (tray drying) on quality of dried 2-phase olive pomace and system’s energy efficiency were investigated. The drying experiments were carried out in a tray dryer. The effects of drying conditions were evaluated with analyzing drying time, the primary and secondary oxidation and calculating specific moisture extraction rate (SMER), moisture extraction rate (MER) and specific energy consumption (SEC). The results showed that increase in drying temperature and decrease in air velocity led to decrease in quality of dried olive pomace. Keywords: Waste valorization, 2-phase olive pomace, Tray dryer, Energy efficiency, oxidation stability 1005