A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2019; you can also visit the original URL.
The file type is
Olive leaves have been catching consumers' and researchers' great interest because of benefits on human health. In this study, the olive leaves were dried by microwave method at different powers (52, 90, 167, 290, 347 W real effective power levels) and drying kinetics of olive leaves were examined to find the best mathematical model. Page model was the most suitable model rather than the others. Diffusion coefficients were ranged between 2.65×10-10 to 6.87×10-10 m2/s and an increment in powerdoi:10.24925/turjaf.v6i8.963-970.1596 fatcat:kgal4vstzjc3va4w5wxthn5x3e