Formation kinetics of polycyclic aromatic hydrocarbons (PAHs) during drying process of olive pomace

•Kinetic parameters for the formation of PAHs were determined during drying of olive pomace.•Drying temperature and time are both effective on their formation.•These data will be very helpful for industrial process optimization studies focusing on mitigation of PAHs. The objective of this study was...

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Veröffentlicht in:	Food chemistry 2021-05, Vol.345, p.128856-128856, Article 128856
Hauptverfasser:	Göker, Gizem, Kıralan, Sezer, Tekin, Aziz, Erdoğdu, Ferruh
Format:	Artikel
Sprache:	eng
Schlagworte:	Chromatography, High Pressure Liquid Desiccation - methods Drying Formation Hot Temperature Kinetics Olea - chemistry Olea - metabolism Polycyclic aromatic hydrocarbons (PAHs) Polycyclic Aromatic Hydrocarbons - analysis Polycyclic Aromatic Hydrocarbons - isolation & purification Polycyclic Aromatic Hydrocarbons - metabolism Solid Phase Extraction
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