Articles
Numerical modeling of the rheological characteristic of olive paste under different conditioning treatments: traditional malaxation, high-frequency ultrasound and microwave
Article number
1311_54
Pages
425 – 432
Language
English
Abstract
Olive paste, a mixture of olive oil, vegetation water and solid particles, have a complex rheological behavior.
Its viscosity (μ) cannot be considered as constant and depends on several parameters.
The olive paste changes its rheological characteristics from the inlet to the outlet of the olive oil extraction line because of temperature increase and variation in fluid composition (i.e., solid-liquid m). A numerical analysis was carried out using different mathematical models to predict the apparent viscosity of olive paste as a function of the solids and olive oil volume fractions.
Experimental trials were carried out processing the olive paste using different techniques: traditional malaxing (TM), the use of megasound (MS) and the use of microwaves (MW). The collected data consisted of apparent viscosity values, the related shear strain rates and the composition of the olive paste.
These data were interpolated using a power law model whose parameters were determined by means of a linear regression in a bi-logarithmic scale at each step of the olive milling process.
As a result of comparison with the experimental data, the different models were found to be quite effective for describing the relative viscosity behavior and the obtained solid volume fraction obtained after the three different processing methods confirms the best behavior of the MS technique.
As a final consideration, the results of this work represent another step toward full comprehension of the physical characteristics of the olive paste finalizes to improve the solid-liquid separation in olive oil centrifugal decanters.
Its viscosity (μ) cannot be considered as constant and depends on several parameters.
The olive paste changes its rheological characteristics from the inlet to the outlet of the olive oil extraction line because of temperature increase and variation in fluid composition (i.e., solid-liquid m). A numerical analysis was carried out using different mathematical models to predict the apparent viscosity of olive paste as a function of the solids and olive oil volume fractions.
Experimental trials were carried out processing the olive paste using different techniques: traditional malaxing (TM), the use of megasound (MS) and the use of microwaves (MW). The collected data consisted of apparent viscosity values, the related shear strain rates and the composition of the olive paste.
These data were interpolated using a power law model whose parameters were determined by means of a linear regression in a bi-logarithmic scale at each step of the olive milling process.
As a result of comparison with the experimental data, the different models were found to be quite effective for describing the relative viscosity behavior and the obtained solid volume fraction obtained after the three different processing methods confirms the best behavior of the MS technique.
As a final consideration, the results of this work represent another step toward full comprehension of the physical characteristics of the olive paste finalizes to improve the solid-liquid separation in olive oil centrifugal decanters.
Authors
A. Tamborrino, P. Catalano, R. Romaniello, B. Bianchi, A. Leone
Keywords
food processing, ultrasound applications, microwave application, olive paste, relative viscosity model
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