Olive Paste Rheological Analysis

Boncinelli, Paolo; Catalano, Pasquale; Cini, Enrico

doi:10.13031/2013.42574

Cited by 17 publications

(21 citation statements)

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“…Although olive oil and pure water (not vegetation water) are typical Newtonian fluid characterized by a constant viscosity coefficient, olive paste has more complex rheological behaviour. Its viscosity cannot be considered as constant and depends on several parameters . The simplest model that can be used for this fluid is just the power‐law model.…”

Section: Methodsmentioning

confidence: 99%

Influence of the feed pipe position of an industrial scale two‐phase decanter on extraction efficiency and chemical‐sensory characteristics of virgin olive oil

et al. 2018

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Section: Methodsmentioning

confidence: 99%

Influence of the feed pipe position of an industrial scale two‐phase decanter on extraction efficiency and chemical‐sensory characteristics of virgin olive oil

et al. 2018

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“…The Hagen–Poiseuille equation states that pressure losses vary as a function of kinematic viscosity. At 25°C, water has a viscosity of roughly 1 mPa s, for olive oil it is 80 mPa s, and for olive paste it is about 10 4 mPa s . However, the difference in viscosity (about two orders of magnitude between water and oil, and four between water and paste) predict a larger difference in pressure losses, and consequently a larger difference in the composition of the olive paste that is fed into the decanter.…”

Section: Discussionmentioning

confidence: 99%

Changes in Olive Paste Composition During Decanter Feeding and Effects on Oil Yield

Guerrini

Masella

Angeloni

et al. 2017

Euro J Lipid Sci & Tech

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In olive oil production, olive paste is fed into a decanter in order to separate the oil from solids. The decanter is usually fed by a mohno or lobe pump. In this study, we analyze the composition of olive paste and pomace at the beginning, middle, and end of decanter feeding. The results show a change in paste composition with the two types of pumps. In both cases, olive paste contains a higher percentage of water and oil at the beginning of decanter feeding than at the end. This phenomenon is probably related to the different viscosity of the three components in the system. Furthermore, as the level for the recovery of olive oil is fixed, the change in the solid/liquid ratio causes product loss. This loss is demonstrated and quantified through the measurement of pomace oil content. Practical Applications: The paper quantifies the effect of the olive paste transport from malaxers to decanter on the olive oil yield. The transport causes a change in the relative composition among oil, water, and solids. The decanter centrifuge is not able to separate efficiently paste with different compositions. This causes marked product losses. The presented data could lead to the development of a control system able to limit the losses. In this study the ratio of solids, water and oil in the olive paste at the beginning, middle, and end of decanter feeding are tested. Change in paste composition with the two types of pumps. Olive paste contains a higher percentage of water and oil at the beginning of decanter feeding than at the end. The level for the recovery of oil is fixed and the change in the ratio causes product loss that is quantified through the measurement of pomace oil content.

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“…where r m = r i +r e 2 , and α is the slope of the screw flights with respect to the decanter cross-section ( Figure 1). The use of the Navier-Stokes equations is justified by the following widely accepted hypothesis [36,37,50,52,53]:…”

Section: Decanter Basic Modelmentioning

confidence: 99%

“…In addition, to date, studies regarding centrifugal separation modelling [33][34][35][36][37][38] and energy saving [39] are rare. However, these authors only used fluid dynamic analysis of centrifugal separation [35][36][37][38] or mechanical balance equations (torque and energy: [33,34]) of the rotating elements, obtaining only partial results.…”

Section: Introductionmentioning

confidence: 99%

Modelling Energy Consumption and Energy-Saving in High-Quality Olive Oil Decanter Centrifuge: Numerical Study and Experimental Validation

et al. 2019

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In this study, an energy consumption model of a decanter centrifuge was proposed, in particular for a technologically evolved machine equipped with an electromechanical recovery system. This model should be suitably coupled with an auto-adaptive controlling technique used to accurately manage the olive oil process. To achieve this goal, a solid physical and theoretical basis that simple to implement is required. To date there have only been limited scientific studies modelling energy consumption applied to the machines used in olive oil extraction processes. Therefore, the model was developed using fluid dynamic analysis and physical constraints to give it a solid basis. It was then simplified sufficiently for future implementation in automatic machine systems. The empirical model was validated through power measurements conducted in two harvesting seasons under varying operating conditions. The model estimates the power absorbed by the bowl and that produced and recovered by the screw, with high accuracy in each harvesting season. When considering the two harvesting seasons as a single season, the prediction accuracy remains considerable, despite a marginal increase in errors (correlation coefficient greater than 0.90). Finally, the model indicates that the screw conveyor speed is the most important parameter to achieve the desired energy recovery level, while the differential speed, which is a process parameter, has only a negligible impact on energy saving.

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Olive Paste Rheological Analysis

Cited by 17 publications

References 0 publications

Influence of the feed pipe position of an industrial scale two‐phase decanter on extraction efficiency and chemical‐sensory characteristics of virgin olive oil

Influence of the feed pipe position of an industrial scale two‐phase decanter on extraction efficiency and chemical‐sensory characteristics of virgin olive oil

Changes in Olive Paste Composition During Decanter Feeding and Effects on Oil Yield

Modelling Energy Consumption and Energy-Saving in High-Quality Olive Oil Decanter Centrifuge: Numerical Study and Experimental Validation

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