Influence of the impurity content on the density and viscosity of olive oily fluids
DOI:
https://doi.org/10.3989/gya.0534231Keywords:
Impurities, Mill, Olive Oil, Process, Temperature, WaterAbstract
In this work, as a case study, the measurement of the density (ρ) and the dynamic viscosity (µ) of 12 different fluids (taken from a conventional oil mill) has been carried out. The variability of the samples processed shows that their impurity contents c (between 0.5-5.87%), together with the temperature t (which varied between 20-30 ºC), can affect the values of ρ and µ. However, this variation has been shown to be different depending on the case, being of the order of 1% for density or even more than 50% for dynamic viscosity. The fact that µ can be sensitive to the presence of impurities opens up a line of study that could be used to estimate such impuritiy content, in real time, by means of relatively simple methods.
Downloads
References
Alba J, 2008. Elaboración del aceite de oliva virgen, in Barranco D (Ed.) El cultivo del olivo. Madrid, Spain, 657-697.
Bejaoui MA, Gila A, Allouche, Y, Aguilera MP, Jiménez A, Beltrán G. 2013. Eficiencia de la clarificación del aceite de oliva virgen mediante decantación y centrifugación. Actas del XVI Simposio Científico Técnico - Expoliva 2013IND - 36, 1- 6.
Bonnet JP, Devesvre L, Artaud J, Moulin, P. 2011. Dynamic viscosity of olive oil as a function of composition and temperature: A first approach. Eur. J. Lipid Sci. Technol.113 (8), 1019−1025. https://doi.org/10.1002/ejlt.201000363
Cedeño FO, Prieto MM, Bada JC, Alonso R. 1999. Estudio de la densidad y de la viscosidad de algunos ácidos grasos puros. Grasas Aceites50 (5), 359-368. https://doi.org/10.3989/gya.1999.v50.i5.680
Dammak I, Neves M, Souilem S, Isoda H, Sayadi S, Nakajima M. 2015. Material balance of olive components in virgin olive oil extraction processing. Food Sci. Technol. Res.21 (2), 193−205. https://doi.org/10.3136/fstr.21.193
Esteban B, Riba JR, Baquero G, Rius A, Puig R. 2012. Temperature dependence of density and viscosity of vegetable oils. Biomass Bioener.42, 164−171. https://doi.org/10.1016/j.biombioe.2012.03.007
Fasina OO, Hallman H, Craig-Schmidt M, Clements C. 2006. Predicting temperature-dependence viscosity of vegetable oils from fatty acid composition. J. Am. Oil Chem. Soc.83, 899−903. https://doi.org/10.1007/s11746-006-5044-8
Giap SGE. 2010. The hidden property of Arrhenius-type relationship: viscosity as a function of temperature. J. Phys. Sci. 21 (1), 29−39.
Gila A. 2017. Clarificación de los aceites de oliva vírgenes y su efecto en las características físico-químicas y sensoriales. Doctoral dissertation. Universidad de Jaén, Spain.
Gila A, Bejaoui MA, Beltrán G, Jiménez A. 2020. Rapid method based on computer vision to determine the moisture and insoluble impurities content in virgin olive oils. Food Control113 (107210), 1−5. https://doi.org/10.1016/j.foodcont.2020.107210
Hermoso M, González J, Uceda M, García-Ortiz A, Morales J, Frías L, Fernández A. 1996. Elaboración de aceite de calidad. Obtención por el sistema de dos fases. Consejería de Agricultura y Pesca - Junta de Andalucía. Sevilla, Spain.
Herschel, WH. 1922. The change in viscosity of oils with the temperature. Ind. Eng. Chem.14 (8), 715−722. https://doi.org/10.1021/ie50152a014
IOC. 2019. Trade standard applicable to olive oils and olive-pomace oils. COI/T.15/NC No 3/Rev.14/2019.
Mafart P, Béliard E. 1994. Ingeniería Industrial Alimentaria (Vol. II). Acribia, Zaragoza, Spain.
Nierat TH, Musameh SM, Abdel-Raziq IR. 2013. Temperature and storage age (weekly basis)-dependence of olive oil viscosity. MSAIJ9 (11), 445−451.
Sahasrabudhe SN, Rodriguez-Martinez V, O'Meara M, Farkas BE. 2017. Density, viscosity, and surface tension of five vegetable oils at elevated temperatures: Measurement and modeling. Int. J. Food Prop.20 (sup2), 1965-1981. https://doi.org/10.1080/10942912.2017.1360905
Singh PR, Heldman DR. 2009. Introducción a la Ingeniería de los Alimentos. Acribia, Zaragoza, Spain.
Spiegel MR, Ribero OG. 1970. Manual de fórmulas y tablas matemáticas. McGraw-Hill, Mexico.
Steffe JF. 1996. Rheological methods in food process engineering. Freeman press, East Lansing, MI, USA.
Tirado, A. 2020. Estudio de la densidad y la viscosidad de fluidos oleosos procedentes de almazara. Trabajo Fin de Grado. ETSIAM - Universidad de Córdoba, Spain
Uceda M, Jiménez A, Beltrán G. 2006. Trends in olive oil production. Grasas Aceites57 (1), 25−31. https://doi.org/10.3989/gya.2006.v57.i1.19
Vallesquino P, Sánchez M. 2023. Un método para la determinación del contenido de agua de emulsiones de agua en aceite de oliva. Actas del XXI Simposio Científico Técnico - Expoliva 2023 IND - 1, 1−9.
Vallesquino P, Tirado A. 2023. Un estudio sobre la densidad y la viscosidad de fluidos oleosos procedentes de almazara. Actas del XXI Simposio Científico Técnico - Expoliva 2023 IND - 8, 1−9.
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the print and online versions of this journal are the property of the Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.
All contents of this electronic edition, except where otherwise noted, are distributed under a Creative Commons Attribution 4.0 International (CC BY 4.0) licence. You may read the basic information and the legal text of the licence. The indication of the CC BY 4.0 licence must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the final version of the work produced by the publisher, is not allowed.
