Thermal analysis and drying kinetics of olive bagasse

The slow thermal decomposition of olive bagasse at temperatures ranging from 25 to 900 degrees C, with particular stress on the moisture evaporation phenomena, is analyzed making use of thermogravimetry, derivative thermogravimetry and differential scanning calorimetry. The results obtained demonstrate that Thermal Analysis techniques contribute for the characterization of internal moisture transfer processes. "Drying curves" obtained from Thermal Analysis experiments were compared with thin-layer drying curves of olive bagasse at relatively high temperatures. The existence of a critical moisture content, which distinguishes two types of water liaisons, was demonstrated, and its value quantified at 17-18%.